【摘要】 为探究短波紫外线（UV-C）照射对鲜切豇豆的保鲜效果，在预试验结果的基础上，分别采用0、0.5 kJ/m~2的UV-C处理豇豆，然后将其置于4℃条件下贮藏，定期测定相关指标。结果表明：采用0.5 kJ/m~2UV-C照射可以维持鲜切豇豆较高的VC、可溶性固形物、可溶性蛋白和叶绿素含量，减少鲜切豇豆丙二醛（MDA）的积累，同时还能保持鲜切豇豆较高的总酚、类黄酮含量，并提高抗氧化酶的活性，包括过氧化物酶（POD）、过氧化氢酶（CAT）、抗坏血酸过氧化物酶（APX），一定程度上稳定多酚氧化酶（PPO）的活性。综合来说，0.5 kJ/m~2UV-C处理可用于鲜切豇豆的贮藏保鲜。更多还原

【Abstract】 In order to explore the preservation effect of short-wave ultraviolet(UV-C) irradiation on fresh-cut cowpeas,based on the preliminary experimental results, cowpeas were treated with 0 and 0.5 kJ/m~2UV-C, and then stored at 4 ℃, and the relevant indicators were measured regularly. The results showed that UV-C irradiation at 0.5 kJ/m~2 could significantly maintain the high contents of VC, soluble solids, soluble proteins and chlorophylls in fresh-cut cowpeas,remarkably reduce the accumulation of malondialdehyde(MDA) and maintain the high contents of total phenols and flavonoids, and promote the activities of antioxidant enzymes including peroxidase(POD), catalase(CAT), ascorbate peroxidase(APX), and stabilize the activity of polyphenol oxidase(PPO) to some extent. In conclusion, UV-C treatment at 0.5 kJ/m~2 could be used for storage and preservation of fresh-cut cowpeas.更多还原