|Table of Contents|

Effects of Short-wave UV-C Combined With LED White Light Irradiation on Preservation in Postharvest Pakchoi

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2021年13
Page:
107-113
Research Field:
Publishing date:

Info

Title:
Effects of Short-wave UV-C Combined With LED White Light Irradiation on Preservation in Postharvest Pakchoi
Author(s):
ZHANG Meng1; SHI Junyan1; LIU Jing1; 2; ZUO Jinhua1; WANG Qing1
(1.Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences/Key Laboratory of Vegetable Postharvest Processing,Ministry of Agriculture and Rural Affairs,Beijing 100097;2.School of Plant Protection,Anhui Agricultural University,Hefei,Anhui 230000)
Keywords:
pakchoi; short-wave UV-C combined with LED white light irradiation; attrition rate; chlorophyll content; preservation
PACS:
-
DOI:
10.11937/bfyy.20202945
Abstract:
The ‘Siji’ pakchoi was used as the test material,which was irradiated by short-wave UV-C combined with LED white light,packaged in 0.03 mm PE bags and stored at 20 ℃.The effects of sensory quality,attrition rate,weight loss rate,chlorophyll content,vitamin C content,malondialdehyde (MDA) content,peroxidase (POD) and catalase (CAT) activity were studied under different treatments.In order to provide a reference for the research on technology of pakchoi storage and preservation by light irradiation.The results showed that the short-wave UV-C combined with LED white light could significantly improve the sensory quality,reduce the attrition rate and weight loss rate,maintain chlorophyll content and vitamin C content,delay the accumulation of MDA content,and mean while enhance the activity of POD and CAT.Therefore,short-wave UV-C combined with LED white light irradiation treatment was better for the preservation in postharvest pakchoi.

References:

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Last Update: 2021-10-11