LIU Ran-ran,YAN Rui-xiang,WANG Xin,et al.Influence of UV-C Treatment on Postharvest Browning and Enzyme Activity of ‘Meigui’ Grape[J].Northern Horticulture,2012,36(10):12-15.
短波紫外线处理对“玫瑰香”葡萄采后褐变及相关酶活性的影响
- Title:
- Influence of UV-C Treatment on Postharvest Browning and Enzyme Activity of ‘Meigui’ Grape
- 文章编号:
- 1001-0009(2012)10-0012-04
- Keywords:
- ‘Meigui’ grape; UV-C; activity of enzyme; storage
- 分类号:
- S 663.109+.3
- 文献标志码:
- A
- 摘要:
- 以“玫瑰香”葡萄为试材，研究了在10℃条件下，不同强度短波紫外线(UV-C)照射不同时间对“玫瑰香”葡萄贮藏过程中腐烂率、褐变度、总酚和相关酶活性（PPO、POD）的影响。结果表明：UV-C处理在较低光照强度（0.5×102、1.0×102 μW/cm2）下，能够较好地抑制贮藏期葡萄的腐烂和褐变，延缓总酚含量和抗氧化能力的下降；其中光照剂量为1.2 kJ/m2(光照强度1.0×102 μW/cm2、照射20 min)时效果最佳。
- 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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备注/Memo
第一作者简介：刘然然（1987-），女，硕士，研究方向为果蔬贮藏与加工。E-mail：lrr121@163.com。
责任作者：寇莉萍（1972-），女，博士，副教授，现主要从事新鲜果品及蔬菜贮藏与加工等研究工作。
基金项目：天津市面上基金资助项目（10JCYBJC26900）。
收稿日期：2012-02-27