短波紫外线处理对青椒果实冷害的影响  

Effects of Short-wave Ultraviolet-C Treatment on Chilling Injury of Green Pepper Fruits

作　　者：赵雅琦 孙文 王清[1] 封碧红 宁明岸 左进华[1] ZHAO Yaqi;SUN Wen;WANG Qing;FENG Bihong;NING Ming'an;ZUO Jinhua(Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences/Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture and Rural Affairs/Beijing Key Laboratory of Fruits and Vegetable Storage and Processing/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops(North China),Ministry of Agriculture and Rural Affairs,Beijing 100097;Agricultural College,Guangxi University,Nanning,Guangxi 530004)

机构地区：[1]北京市农林科学院蔬菜研究中心,农业农村部蔬菜产后处理重点实验室,果蔬农产品保鲜与加工北京市重点实验室,农业农村部华北地区园艺作物生物学与种质创制重点实验室,北京100097 [2]广西大学农学院,广西南宁530004

出　　处：《北方园艺》2021年第14期107-115,共9页Northern Horticulture

基　　金：北京市农林科学院创新能力建设专项资助项目(20200427,20210437);北京市农林科学院协同创新中心建设资助项目(KJCX201915);北京市科技计划资助项目(Z191100004019010,Z191100008619004);国家大宗蔬菜产业体系建设资助项目(CARS-23-E02)。

摘　　要：以“丰田新秀”圆青椒为试材,采用0.25 kJ·m^(-2)剂量的UV-C辐照方法,研究了UV-C处理对青椒贮藏期间的冷害指数、失重率、硬度、可溶性固形物含量(TSS)、相对电导率、叶绿素含量、维生素C含量、过氧化物酶(POD)活性、过氧化氢酶(CAT)活性和抗坏血酸过氧化物酶(APX)活性的影响,以期为减轻青椒采后冷害提供参考依据。结果表明:0.25 kJ·m^(-2)剂量的UV-C处理可以有效降低青椒贮藏期的冷害指数,减少失重率,降低细胞膜损害,减缓了硬度的下降,抑制了青椒冷藏过程中可溶性固形物、叶绿素和维生素C含量的减少,同时,UV-C处理可有效维持了青椒冷藏过程中抗坏血酸过氧化物酶(APX)活性,提高了过氧化氢酶(CAT)和过氧化物酶(POD)活性。Taking ‘Toyota Rookie’ round green pepper as the test material, the method of UV-C irradiation at a dose of 0.25 kJ·m^(-2) was used to study the chilling injury index, weight loss rate, hardness, and soluble solids content of the green pepper during storage, relative conductivity, chlorophyll content, vitamin C content, peroxidase activity, catalase activity and ascorbate peroxidase activity, in order to provide reference basis for reducing the chilling damage of green peppers afterharvest.The results showed that UV-C treatment at a dose of 0.25 kJ·m^(-2) could effectively reduce the chilling injury index of green peppers during storage,reduce weight loss,reduce cell membrane damage,slow down the decrease of hardness,and inhibit the soluble solids content,chlorophyll content and vitamin C content of green peppers during cold storage.At the same time,UV-C treatment could effectively maintain the activity of ascorbate peroxidase during the cold storage of green pepper,and increase the activity of catalase and peroxidase.

关 键 词：青椒 UV-C处理 贮藏 冷害 品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]