食品与机械2017，Vol.33Issue(7)：122-128,7.DOI:10.13652/j.issn.1003-5788.2017.07.028
UV-C处理对蓝莓果实低温贮藏品质的影响
Effect of UV-C treatment on quality of blueberries fruit in low-temperature storage
摘要
Abstract
In order to develop green preservation technology of blueberry,Southern highbush blueberries were treated by using different doses of UV-C (1.0,2.0,4.0 kJ/m2),and storaged at (4±0.5) ℃,changes of the quality were measured every 7 d during storage period,control samples was untreated.The results showed that UV-C treatment had better effect on improving the storage quality of blueberry,and 2 kJ/m2 treatment was the best on preservation effect of blueberry,which can effectively inhibit weight loss and rotting of postharvest blueberry;when storaged for 35 days and compared to the control group,the weight loss rate reduced 11.4％,decay rate decreased 14.8％,disease time was delayed for 7～14 d,hardness was improved 16.74％,total flavonoids content was increased 7.65％,total phenolic content was increased 9.93％;PAl,CAT and PPO) enzyme activity were increased by 1.08 times,1.45 times and 1.28 times,respectively.This showed that proper UV-C dose could inhibit the decay of blueberry and enhance the quality and defense enzyme activities of blueberry.关键词
蓝莓/UV-C/贮藏品质/防御性酶活性Key words
blueberry/ultraviolet-C/storage quality引用本文复制引用
张菊华,李高阳,王伟,林树花,刘伟,谭欢..UV-C处理对蓝莓果实低温贮藏品质的影响[J].食品与机械,2017,33(7):122-128,7.基金项目
国家科技支撑计划课题(编号:2015BAD16B01) （编号:2015BAD16B01）
湖南省重点研发计划(编号:2016NK2182) （编号:2016NK2182）
