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研究不同剂量UV-C照射处理对采后芦柑在15℃贮藏期间腐烂率及主要品质指标的影响。结果表明,1.5kJ/m2或3kJ/m2UV-C照射能有效减轻果实贮藏期间腐烂,推迟腐烂6d或12d,显著降低腐烂率。贮藏后期,1.5kJ/m2或3kJ/m2处理降低了失重率,提高了果实的可溶性固形物含量、糖酸比和VC含量,且促进了果肉中类黄酮和总酚的次生代谢合成,从而较好地保持了果实的感官品质和营养品质。1.5kJ/m2或3kJ/m2处理也有助于提高果皮中类黄酮和总酚含量。UV-C照射处理作为采后芦柑的非化学贮藏保鲜手段,具有潜在的应用前景。
The effects of different doses of UV-C irradiation on the decay rate and main quality indexes of citrus after storage at 15 ℃ were studied. The results showed that 1.5kJ / m2 or 3kJ / m2 UV-C irradiation could effectively reduce fruit decay during storage, postponed decay 6d or 12d, significantly reduce the decay rate. After storage, 1.5kJ / m2 or 3kJ / m2 decreased the weight loss rate, increased the soluble solid content, sugar acid ratio and VC content of fruit, and promoted the secondary metabolism of flavonoids and total phenols in pulp, Better maintain the sensory and nutritional quality of the fruit. Treatment at 1.5 kJ / m2 or 3 kJ / m2 also helps to increase flavonoids and total phenolics in the peel. UV-C irradiation treatment as postharvest citrus non-chemical storage and preservation methods, has potential applications.