以广西黑叶荔枝为试材,研究低温下紫外UV-C处理与生防菌CF-3对荔枝采后保鲜效果及生理的影响。实验结果表明:低温下,紫外UV-C复合生防菌CF-3处理可以显著抑制荔枝的霉褐变,尤其在贮藏期为21d时,好果率达84.44%,显著高于对照组。复合处理可以提高荔枝的感官品质,延缓荔枝营养物质Vc和TSS的消耗,抑制电导率、MDA含量的上升,POD、PPO活性的变化,减缓总酚含量和SOD活性的下降,延缓采后荔枝的成熟和衰老,较好地保持荔枝的风味和贮藏品质。

The quality and physiological of ‘Guangxi black leaf'litchi after treatment with ultraviolet( UV-C) and Bacillus subtilis CF-3 have been investigated in low temperature. Result showed that the treatment of ultraviolet combined with Bacillus subtilis CF-3 had significantly inhibited the increasing of browning index and mildew index in low temperature. The good fruit rate of this treatment had 84. 44% especially in 21d,which was significantly higher than that of CK group. It not only improved the sensory qualities of litchi,but also significantly delayed the consumption of nutrients such as Vc and TSS. It also inhibited the cell membrane permeability,the increasing of MDA content,and the changing of POD and PPO activity. Additionally,it slowed the decreasing of total phenolics content and SOD activity. Thus it delayed the speed of aging of litchi and could better keep the flavor and quality of litchi during the storage.