草莓表皮极薄,采摘后易受到微生物侵染造成品质劣变和风味损失,因此采取有效的措施来维持草莓果实采后品质尤为重要。该研究以红颜草莓为原料,分别进行短波紫外线(ultraviolet-C, UV-C)、发光二极管(light-emitting diode, LED)红光处理,随后于4 ℃贮藏8 d,每2 d进行取样,测定草莓果实的腐烂指数、失重率、可溶性固形物含量、可滴定酸含量、硬度、总酚含量、颜色、挥发性风味物质和抗氧化能力相关指标。结果表明,UV-C处理可以更有效地抑制草莓腐烂指数、失重率和过氧化氢含量的上升,延缓硬度的下降,提高抗氧化酶的活性,从而延长草莓的货架期。LED红光处理延缓了草莓可溶性固形物和可滴定酸含量的降低,并有效促进草莓果实采后果香型风味物质的生成和青草型风味物质的降解。
Strawberry skin is thin, and it is easy to be infected by microorganisms after picking, resulting in quality deterioration and flavor loss.Therefore, it is important to take effective measures to control the postharvest quality of strawberries.In this study, ‘Hong Yan’ strawberries were treated with ultraviolet-C (UV-C), light-emitting diode (LED) red light respectively, and then stored at 4 ℃ for 8 days, strawberries were taken every 2 days to determine the decay index, weight loss rate, soluble solid content, titratable acid content, hardness, total phenol content, color, volatile flavor substances, and antioxidant capacity.Results showed that UV-C treatment could more effectively inhibit the increase of strawberry rot index, weight loss rate, and hydrogen peroxide content, delay the decline of hardness, and improve the activity of antioxidant enzymes, thus extending the shelf life of strawberries.LED red light treatment can increase the content of soluble solid and titratable acid in strawberries, and effectively promote the production of aroma-type flavor substances and the degradation of grass-type flavor substances.
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