|Table of Contents|

Influence of UV-C Treatment on Postharvest Browning and Enzyme Activity of ‘Meigui’ Grape(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年10期
Page:
12-15
Research Field:
Publishing date:

Info

Title:
Influence of UV-C Treatment on Postharvest Browning and Enzyme Activity of ‘Meigui’ Grape
Author(s):
LIU Ran-ran1; YAN Rui-xiang2; WANG Xin1; KOU Li-ping1
1.Food Science and Engineering College，North-west Agricultural and Forestry University，Yangling，Shaanxi 712100；
2.National Agricultural Preservation Engineering Technology Research Center，The Department of Agricultural Fresh-keeping Key Laboratories，Tianjin 300384
Keywords:
‘Meigui’ grape; UV-C; activity of enzyme; storage
PACS:
S 663.109+.3
DOI:
-
Abstract:
With ‘Meigui’ grape as materials, the rotten ratio，browning degree，the content of total phenol and the activity of enzymes (PPO，POD) at different time with different intensities of UV-C during the storage of ‘Meigui’ grape at 10℃ were studied.The results showed that lower intensity (0.5×102 μW/cm2，1.0×102 μW/cm2)of UV-C could reduce the rotten ratio and browning degree and slack time of the decreasing of the content of total phenol and the capability of antioxidation more effectively.And it achieved optimum result when the quantity of illumination was 1.2 kJ/m2 (illumination intensity 1.0×102 μW/cm2，irradiation time was 20 min ).

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Last Update: 2014-09-04