UV-C处理对桃果实酚类物质代谢和贮藏品质的影响  

Effect of UV-C Treatment on Phenolic Metabolism and Quality of Postharvest Peach Fruit

作　　者：梁敏华[1,2] 雷建敏[2] 邵佳蓉 苏新国[3] 杨震峰[2] 陈伟[2] 

机构地区：[1]上海海洋大学食品学院,上海201306 [2]浙江万里学院生物与环境学院,浙江宁波315100 [3]广东食品药品职业学院食品科学系,广东广州510520

出　　处：《核农学报》2015年第6期1088-1093,共6页Journal of Nuclear Agricultural Sciences

基　　金：国家自然科学基金项目(31371866);浙江省教育厅项目(Y201329157);浙江省高等学校中青年学科带头人学术攀登项目(PD2013328);广东省高层次人才项目(2011-137)

摘　　要：为了研究短波紫外线处理对桃果实采后酚类物质代谢和贮藏品质的影响,本试验以玉露桃果实为材料,研究了3.0 k J·m-2UV-C处理对桃果实在25℃8 d贮藏期间酚类物质代谢关键酶活性和果实抗氧化能力的影响。结果表明,3.0 k J·m-2UV-C处理能显著抑制桃果实采后可滴定酸含量的下降,抑制果实维生素C含量的损失,增强果实采后着色能力,从而保持果实的感官和食用品质。进一步的研究发现,3.0 k J·m-2UV-C处理诱导了果实PAL活性的升高,增强了果实贮藏初期苯丙烷代谢强度,增加了酚类物质的积累。另外,UV-C处理抑制了贮藏后期PPO和POD活性,减轻了由PPO和POD参与的酚类物质的酶促氧化,减少了桃果实中抗氧化组分含量的下降,维持了果实贮藏期间较高的DPPH自由基清除能力。可见适宜剂量的UV-C处理(3.0 k J·m-2)在桃果实采后贮运保鲜和抗氧化能力调控中具有潜在的应用价值。The experiments were conducted to study the effect of ultraviolet-C treatment（ 3. 0 k J·m^-2） on phenolic metabolism and quality of postharvest peach fruit（ ‘Yulu ＇） stored at 25 ℃ for 8 d. The activities of phenolic metabolism key enzymes and antioxidant capacity of postharvest peach fruit was investigated during storage. Results showed that,peach fruit exposed to 3. 0 k J·m^-2UV-C light significantly delayed the losses of TA and vitamin C content,increased fruit red color,and maintained higher sensory quality of peach fruit during storage. Moreover,3. 0 k J·m^-2UV-C treatment also enhanced the PAL activity,and promoted the accumulation of total phenolics at first 3 days of storage. In addition,activities of PPO and POD was significantly inhibited by UV-C treatment,in association with increased total phenolic content and DPPH radical scavenging activity in peach fruit during the whole period of storage.These results suggested that 3 k J·m^-2UV-C treatment may provide a potential alternative for postharvest quality control and antioxidant regulation on postharvest peach fruit.

关 键 词：桃果实 酚类物质 短波紫外线 抗氧化能力 品质 

分 类 号：S662.1[农业科学—果树学]