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当前位置: 首页 > 文章 > UV-C处理对杨梅采后品质及苯丙烷类代谢的影响 食品科学 2015 (12) 255-259
Position: Home > Articles > Effects of UV-C Treatment on Quality and Phenylpropanoid Metabolism of Postharvest Chinese Bayberry Fruit FOOD SCIENCE 2015 (12) 255-259

UV-C处理对杨梅采后品质及苯丙烷类代谢的影响

作  者：
喻譞;姜璐璐;王焕宇;金鹏;郑永华
单  位：
南京农业大学食品科技学院
关键词：
短波紫外线;杨梅;品质;抗氧化活性;苯丙烷类代谢
摘  要：
以"东魁"杨梅果实为材料,研究不同剂量的短波紫外线(UV-C)照射处理对杨梅果实采后品质、抗氧化活性、苯丙烷类代谢产物含量和相关酶活性的影响。杨梅果实先用0、1.5、3.0、4.5、6.0 k J/m2剂量的UV-C照射处理,然后转入5℃贮藏12 d。结果表明,3.0 k J/m2 UV-C处理显著地抑制了杨梅果实贮藏期间腐烂的发生,延缓了果实硬度和VC含量的下降,保持了果实品质;UV-C处理还显著提高了果实中苯丙氨酸解氨酶、4-香豆酰辅酶A连接酶、查尔酮异构酶和肉桂醛羟化酶等苯丙烷类代谢相关酶的活性,增加了总酚、花色苷、胡萝卜素和类黄酮的积累,保持了果实较高的抗氧化活性。
译  名：
Effects of UV-C Treatment on Quality and Phenylpropanoid Metabolism of Postharvest Chinese Bayberry Fruit
作  者：
YU Xuan;JIANG Lulu;WANG Huanyu;JIN Peng;ZHENG Yonghua;College of Food Science and Technology, Nanjing Agricultural University;
关键词：
ultraviolet-C;;Chinese bayberry;;quality;;antioxidant activity;;phenylpropanoid metabolism
摘  要：
The effects of UV-C treatment at different dosages on postharvest quality, antioxidant activity, phenylpropane metabolite contents, and related enzymes activities in Chinese bayberry fruit(cv. Dongkui)were investigated. The fruit were treated with 0, 1.5, 3.0, 4.5 and 6.0 k J/m2 of UV-C and then stored at 5 ℃ for up to 12 days. The results indicated that UV-C treatment at 3.0 k J/m2 had the most significant inhibitory effect on fruit decay. The decreases of fruit firmness and vitamin C content were retarded and thus fruit quality was maintained. Meanwhile, this UV-C treatment significantly enhanced the activities of phenyalanine ammonialyase, 4-coumarate-Co A ligase, chalcone isomerase and cinnamate 4-hydroxylase, and maintained high levels of total phenolics, anthocyanin, carotenoids and flavonoid and high antioxidant activity during the storage. These results suggest that UV-C treatment has a promising application prospect in quality maintenance of harvested Chinese bayberry fruit.

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