生产与科研应用

短波紫外线辐射处理对刺梨果实贮藏品质的影响

  • 张志敏 ,
  • 冉旭勇 ,
  • 侯发民 ,
  • 李建新 ,
  • 李晓明 ,
  • 章建军
展开
  • 1 铜仁学院 农林工程与规划学院/贵州省梵净山地区生物多样性保护与利用重点实验室,贵州 铜仁,554300
    2 西北农林科技大学 资源环境学院,陕西 杨凌,712100
    3 贵州村华秋实现代生态农业公司,贵州 铜仁,554300
博士,副教授(李建新教授为通讯作者,E-mail: zmyunky@126.com)

收稿日期: 2020-04-17

  修回日期: 2020-05-07

  网络出版日期: 2020-09-17

基金资助

贵州省科技厅合作计划项目(黔科合LH字[2016]7301号);贵州省林学重点学科建设(黔学位办[2017]45号);贵州省梵净山地区生物多样性保护与利用重点实验室建设(黔科合平台人才[2020]2003)

Effect of UV-C treatment on storage quality of Rosa roxburghii Tratt

  • ZHANG Zhimin ,
  • RAN Xuyong ,
  • HOU Famin ,
  • LI Jianxin ,
  • LI Xiaoming ,
  • ZHANG Jianjun
Expand
  • 1 College of Agroforestry Engineering and Planning/Guizhou Key Laboratory of Biodiversity Conservation and Utilization in the Fanjing Mountain Region, Tongren University, Tongren 554300, China
    2 College of NaturalResources and Environment, Northwest A & F University, Yangling 712100, China
    3 Guizhou Cunhuaqiushi Eco-Agriculture Company, Tongren 554300, China

Received date: 2020-04-17

  Revised date: 2020-05-07

  Online published: 2020-09-17

摘要

为开发刺梨绿色安全的保鲜技术,该试验以“贵农5号”为实验材料,研究短波紫外线(ultraviolet-C,UV-C)对刺梨保鲜效果的影响。试验采用剂量为1.2、2.4、4.8、6.0 kJ/m2的UV-C对“贵农5号”进行照射,并贮藏在温度为(4±1) ℃、相对湿度为80%~85%条件下,每隔7 d测定刺梨果实品质及酶活性的变化。结果表明,UV-C处理能够显著降低果实腐烂率及失重率,保持果实较高的硬度,降低细胞膜透性,保持较高的可溶性固形物、可滴定酸、VC含量,提高酚类物质含量,提高苯丙氨酸解氨酶和超氧化物歧化酶活性;其中,剂量为2.4、4.8 kJ/m2的UV-C处理组效果最好,由此可知剂量为2.4 k~4.8 kJ/m2的UV-C能够很好地保持刺梨的贮藏品质。

本文引用格式

张志敏 , 冉旭勇 , 侯发民 , 李建新 , 李晓明 , 章建军 . 短波紫外线辐射处理对刺梨果实贮藏品质的影响[J]. 食品与发酵工业, 2020 , 46(16) : 201 -207 . DOI: 10.13995/j.cnki.11-1802/ts.024226

Abstract

In order to develop the green and safe preservation technology of Rosa roxburghii Tratt, the experiment used "Guinong 5" as the experimental material to study the effect of short-wave ultraviolet (UV-C) on the preservation of Rosa roxburghii Tratt.In this experiment, "Guinong 5" was treated by different doses (1.2,2.4,4.8,6.0 kJ/m2) of UV-C, and then were stored at (4±1) ℃ with a relative humidity of 80%-85%. Fruit quality and enzyme activity of Rosa roxburghii Tratt were measured every seven days. The results showed that UV-C treatment could significantly decrease the rate of decay and weight loss of Rosa roxburghii Tratt. It also could maintain higher fruit hardness, reduce cell membrane permeability and nutrient loss. Moreover, the sample treated with UV-C could significantly increase the contents of TSS, TA, VC, phenolic, enhance antioxidant capacity and increase the activities of phenylalanine ammonia-lyase and superoxide dismutase. Considering the above treatments, the UV-C groups treated with dosage of 2.4 and 4.8 kJ/m2 could maintain the best quality of Rosa roxburghii Tratt.

参考文献

[1] LIU M H, ZHANG Q, ZHANG Y H, et al. Chemical analysis of dietary Constituents in Rosa roxburghii and Rosa sterilis fruits[J]. Molecules,2016,21(9):1-21.
[2] XU S J, ZHANG F, WANG L J, et al. Flavonoids of Rosa Roxburghii Tratt offers protection against radistion induced apoptosis and inflammation in mouse thymus[J]. Apoptosis,2018,23(9-10):470-483.
[3] CHEN G J, KAN J Q. Characterization of a novel polysaccharide isolated from Rosa roxbrughii Tratt fruit and assessment of its antioxidant in vitro and in vivo[J]. International Journal of Biological Macromolecules,2018,107(Pt A):166-174.
[4] YANG Q Q, ZHANG D, FARHA A K, et al. Phytochemicals, essential oils, and bioactivities of an underutilized wild fruit Cili (Rosa roxburghii)[J]. Industrial Crops and Products,2020,143:1-8.
[5] 李元会.不同方式贮藏对拉萨刺梨品质的影响[J].食品科学,2018,39(9):239-243.
[6] 许培振,林梓,胡敏,等.包装处理对无籽刺梨的低温保鲜效果[J].中国酿造,2016,35(6):128-132.
[7] URBAN L, CHARLES F, DE MIRANDA M R A, et al. Understanding the physiological effects of UV-C light and exploiting its agronomic potential before and after harvest[J]. Plant Physiology and Biochemistry,2016,105:1-11.
[8] CARLOTA M, ANDRADE-CUVI MARÍA J, ZARO MARÍA J, et al. Short UV-C treatment prevents browning and extends the shelf-life of fresh-cut carambola[J/OL]. Journal of Food Quality,DOI:10.1155/2017/2548791.
[9] WU J, LIU W, YUAN L, et al. The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage[J]. Scientific Reports,2017,7(1):5 232.
[10] HUANG H, GE Z, LIMWACHIRANON J, et al. UV-C treatment affects browning and starch metabolism of minimally processed lily bulb[J]. Postharvest Biology and Technology,2017,128:105-111.
[11] ABDIPOUR M, HOSSEINIFARAHI M, NASERI N. Combination method of UV-B and UV-C prevents post-harvest decay and improves organoleptic quality of peach fruit[J]. Scientia Horticulturae,2019,256:1-9.
[12] MICHAIL M, EVANGELOS K, CHRYSANTHI P, et al. Metabolic features underlying the response of sweet cherry fruit to postharvest UV-C irradiation[J]. Plant Physiology and Biochemistry,2019,144:49-57.
[13] LI M M, LI X A, HAN C, et al. UV-C treatment maintains quality and enhances antioxidant capacity of fresh-cut strawberries[J]. Postharvest Biology and Technology,2019,156:1-10.
[14] MARTÍNEZ-SÁNCHEZ A, GUIRAO-MARTÍNEZ J, MARTÍNEZ J A, et al. Inducing fungal resistance of spinach treated with preharvest hormetic doses of UV-C[J]. LWT-Food Science and Technology,2019,113:1-10.
[15] 全国文献工作标准化技术委员会第七分委会.NY/T 2009—2011中国标准书号[S].北京:中国标准出版社,2011.
[16] LIU H, SONG L L, YOU Y L, et al. Cold storage duration affects litchi fruit quality, membrane permeability, enzyme activities and energy charge during shelf time at ambient temperature[J]. Postharvest Biology and Technology,2011,60(1):24-30.
[17] 张志良,瞿伟箐.植物生理学实验指导[M].北京:高等教育出版社,2009.
[18] WANG R R, DING S H, ZHAO D D, et al. Effect of dehydration methods on antioxidant activities, phenolic contents, cyclic nucleotides, and volatiles of jujube fruits[J]. Food Science and Biotechnology, 2016, 25(1):137-143.
[19] LI P L, YU X M, XU B J. Effects of UV-C light exposure and refrigeration on phenolic and antioxidant profiles of subtropical fruits (litchi, longan, and rambutan) in different fruit forms[J/OL]. Journal of Food Quality,2017,DOI:10.1155/2017/8782121.
[20] OU C, LIU Y, WANG W, et al. Integration of UV-C with antagonistic yeast treatment for controlling post-harvest disease and maintaining fruit quality of Ananas comosus[J]. BioControl,2016,61(5):591-603.
[21] ZHAO H D, WANG B G, CUI K B, et al. Improving postharvest quality and antioxidant capacity of sweet cherry fruit by storage at near-freezing temperature[J]. Scientia Horticulturae,2019,246:68-78.
[22] MARTÍNEZ-HERNÁNDEZ G B, NAVARRO-RICO J, GÓMEZ P A, et al. Combined sustainable sanitising treatments to reduce Escherichia coli and Salmonella Enteritidis growth on fresh-cut kailan-hybrid broccoli[J]. Food Control,2015,47:312-317.
[23] AGHDAM M S, LUO Z, JANNATIZADEH A, et al. Employing exogenous melatonin applying confers chilling tolerance in tomato fruits by upregulating ZAT2/6/12 giving rise to promoting endogenous polyamines, proline, and nitric oxide accumulation by triggering arginine pathway activity[J]. Food Chemistry,2019,275:549-556.
[24] ZHOU R, LI Y F, YAN L P, et al. Effect of edible coatings on enzymes, cell-membrane integrity, and cell-wall constituents in relation to brittleness and firmness of Huanghua pears (Pyrus pyrifolia Nakai, cv. Huanghua) during storage[J]. Food Chemistry, 2010,124(2):569-575.
[25] 张菊华,李高阳,王伟,等. 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.
[26] 李晓宇,杜小龙,刘影,等. UV-C结合新型生物保鲜纸对水蜜桃常温贮藏品质的影响[J].食品科技,2019,44(6):56-62.
[27] SANTIN M, LUCINI L, CASTAGNA A, et al. Post-harvest UV-B radiation modulates metabolite profile in peach fruit[J]. Postharvest Biology and Technology,2018,139:127-134.
[28] XU Y Q, CHARLES M T, LUO Z S, et al. Preharvest UV-C treatment affected postharvest senescence and phytochemicals alternation of strawberry fruit with the possible involvement of abscisic acid regulation[J]. Food Chemistry,2019,299:125 138.
[29] 阚娟,火统斌,谢王晶,等.1-MCP和UV-C处理对采后苹果抗氧化活性的影响[J].食品工业科技,2019,40(3):281-285.
[30] 陈杭君,王翠红,郜海燕,等.不同包装方法对蓝莓采后贮藏品质和抗氧化活性的影响[J].中国农业科学,2013,46(6):1 230-1 236.
文章导航

/