短波紫外线处理对采后草莓果实腐烂和抗氧化能力的影响

以"凤冠"草莓为材料,研究了0、1.5、3.0和4.5kJ.m-2UV-C处理对草莓果实在10℃,12d贮藏期间腐烂和果实抗氧化能力的影响。结果表明,3kJ.m-2UV-C处理能显著抑制草莓果实采后腐烂的发生和MDA的积累,延缓果实失重、硬度和可溶性固形物含量的降低,促进果实CIRG值的提高,增强果实采后着色能力,从而保持果实的感官和食用品质。同时,3kJ.m-2UV-C处理能促进贮藏期间果实总花色苷、总酚含量和DPPH自由基清除能力的增加,减少草莓果实中抗氧化组分含量的下降,维持果实较高的营养品质。说明适宜剂量的UV-C处理(3kJ.m-2)在草莓果实采后后贮运保鲜和抗氧化能力调控中具有潜在的应用前景。

EFFECT OF UV-C TREATMENT ON FRUIT DECAY AND ANTIOXIDANT ACTIVITY OF STRAWBERRY

The influence of UV-C treatment on postharvest decay and antioxidant activity of strawberry fruit(Fragaria ananassa Duch.Fengguan) was investigated.Freshly harvested strawberry fruits were treated with 0,1.5,3.0,and 4.5 kJ·m-2 UV-C light and stored at 10℃ for up to 12 days.Samples were randomly selected initially and at 3-days interval during storage.Treatment of 3 kJ·m-2 UV-C light significantly inhibited the fruit decay incidence and MDA accumulation,delayed the losses of fruit weight,firmness,and TSS content,induced the increase of CIRG value,and maintained higher sensory quality in strawberry fruit.Meanwhile,UV-C treated at 3 kJ·m-2 accelerated the increase of total anthocyanin,total phenolic content and DPPH radical scavenging activity during storage and maintained higher antioxidant activity in strawberry fruit.Data obtained suggest that 3 kJ·m-2 UV-C may provide a potential alternative for postharvest decay control and antioxidant regulation on strawberry fruit.