[1]赵雅琦,孙文,王清,等.短波紫外线处理对青椒果实冷害的影响[J].北方园艺,2021,(14):107-115.[doi:10.11937/bfyy.20205026]
　ZHAO Yaqi,SUN Wen,WANG Qing,et al.Effects of Short-wave Ultraviolet-C Treatment on Chilling Injury of Green Pepper Fruits[J].Northern Horticulture,2021,(14):107-115.[doi:10.11937/bfyy.20205026]
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短波紫外线处理对青椒果实冷害的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 期数: 2021年14 页码: 107-115 栏目: 出版日期: 2021-07-30
Title:
Effects of Short-wave Ultraviolet-C Treatment on Chilling Injury of Green Pepper Fruits
作者:
赵雅琦1; 2; 孙文1; 2; 王清1; 封碧红2; 宁明岸1; 2; 左进华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，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）
Author(s):
ZHAO Yaqi1; 2; SUN Wen1; 2; WANG Qing1; FENG Bihong2; NING Ming′an1; 2; ZUO Jinhua1
(1.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;2.Agricultural College,Guangxi University,Nanning,Guangxi 530004)
关键词:
青椒; UV-C处理; 贮藏; 冷害; 品质
Keywords:
green pepper; UV-C treatment; storage; chilling injury; quality
DOI:
10.11937/bfyy.20205026
文献标志码:
A
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。
Abstract:
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 after harvest.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.

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备注/Memo

第一作者简介：赵雅琦（1996-），女，硕士研究生，研究方向为园艺产品采后保鲜与生物技术。E-mail:1984562763@qq.com.责任作者：左进华（1982-），男，博士，副研究员，现主要从事农产品贮藏与保鲜等研究工作。E-mail:zuojinhua@126.com.基金项目：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）；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：2020-11-27

更新日期/Last Update: 2021-11-13