【摘要】 为了缓解水蜜桃果实采后冷藏保鲜对果实品质的负面影响,达到更好的保鲜效果,以江苏省张家港市的凤凰水蜜桃(Prunus persica)为试验材料,研究了不同剂量(0.5kJ.m-2、1.0kJ.m-2、1.5kJ.m-2)UV-C在(3±1)℃低温条件下对水蜜桃果实冷害和品质的影响。试验结果表明,3种剂量UV-C处理均能有效减少水蜜桃果实的褐变,保存果实的可溶性固形物,并明显延缓丙二醛(MDA)、多酚氧化酶(PPO)的上升趋势,处理之间没有明显的效果差异;但1.5kJ/m2处理的硬度值在5～20天之间均显著大于对照(P<0.05),表现出更好的抗软化能力;另外,UV-C处理易使果实相对电导率加速升高,该趋势随辐照剂量的增大而增强。更多还原

【Abstract】 The effects of UV-C(0.5 kJ·m-2、1 kJ·m-2、1.5 kJ·m-2) treatments on alleviating chilling injury of juicy peach fruit(Prunus persica) were investigated during cold storage(3 ℃±1 ℃).The results showed that all of the treatments reduced fruit browning effectively,also remained titratable soluble solid(TSS),mitigated the increase of MDA and PPO,There were no significant differences between the UV-C treatments.However,firmness value of 1.5 kJ·m-2 UV-C treatment was significantly higher than that of CK(P<0.05) in 5～20 days after refrigeration,which exhibited better anti-soften effect.UV-C treatments led to the increase of relative conductivity in fruits with increasing dose.更多还原