[1]张朦,史君彦,刘婧,等.短波UV-C结合LED白光辐照对小白菜采后保鲜的影响[J].北方园艺,2021,(13):107-113.[doi:10.11937/bfyy.20202945]
　ZHANG Meng,SHI Junyan,LIU Jing,et al.Effects of Short-wave UV-C Combined With LED White Light Irradiation on Preservation in Postharvest Pakchoi[J].Northern Horticulture,2021,(13):107-113.[doi:10.11937/bfyy.20202945]

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短波UV-C结合LED白光辐照对小白菜采后保鲜的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 期数: 2021年13 页码: 107-113 栏目: 出版日期: 2021-07-15

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

作者:: 张朦1; 史君彦1; 刘婧1; 2; 左进华1; 王清1; （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,北京 100097;2.安徽农业大学植物保护学院，安徽合肥 230000）

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)

关键词:: 小白菜; 短波UV-C结合LED辐照; 损耗率; 叶绿素含量; 保鲜

Keywords:: pakchoi; short-wave UV-C combined with LED white light irradiation; attrition rate; chlorophyll content; preservation

DOI:: 10.11937/bfyy.20202945

文献标志码:: A

摘要:: 以“四季”小白菜为试材，采用短波UV-C结合LED白光辐照，0.03 mm PE袋包装，于20 ℃下贮藏，研究不同处理对小白菜贮藏期间的感官品质、损耗率、失重率、叶绿素含量、维生素C含量、丙二醛（MDA）含量、过氧化物酶（POD）及过氧化氢酶（CAT）活性的影响，以期为采后光辐照处理小白菜贮藏保鲜技术的研究提供参考依据。结果表明：短波UV-C结合LED白光辐照可显著提高小白菜的感官品质，降低其损耗率和失重率，保持较高的叶绿素含量和维生素C含量，减缓MDA含量的积累，同时提高了POD活性和CAT活性。因此，短波UV-C结合LED白光辐照处理对小白菜采后贮藏起到较好的保鲜作用。

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.

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备注/Memo

第一作者简介：张朦（1997-），女，本科，现主要从事农产品贮藏加工等研究工作。E-mail:2310022953@qq.com.责任作者：王清（1979-），女，博士，研究员，现主要从事蔬菜采后生理及贮藏流通保鲜技术等研究工作。E-mail:wangqing@nercv.org.基金项目：国家大宗蔬菜产业技术体系资助项目（CARS-23）；北京市科技计划资助项目（Z19100008619004,Z191100004019010,Z181100009618033）；北京市农林科学院协同创新中心建设资助项目（KJCX201915）。收稿日期：2020-07-13

更新日期/Last Update: 2021-10-11