采后UV-C处理对软枣猕猴桃果实酚类物质及抗氧化活性的影响.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.11 采后UV-C处理对软枣猕猴桃果实酚类物质及抗氧化 活性的影响 焦中高，胡丽娜，张春岭，刘慧，杨文博，吕真真，王思新，刘杰超 （中国农业科学院郑州果树研究所，河南郑州 450009） 摘要：研究了采后 UV-C 辐照对软枣猕猴桃贮藏期间果实品质、酚类物质含量和抗氧化活性的影响。将果实采摘后立即用不同 剂量（1.05、2.1 和 4.2 kJ /m2 ）的UV-C 辐照处理，随后跟踪测定其在室温贮藏和冷藏期间硬度、可溶性固形物、总酚、总黄酮、总 花色苷含量和抗氧化活性的变化。结果显示，UV-C 处理能够提高果实贮藏期间可溶性固形物含量，延缓果实硬度下降，并显著促进 了果实总酚、总黄酮及总花色苷的合成与积累，有效提高果实贮藏期间的抗氧化活性。室温贮藏条件下UV-C 处理果实酚类物质含量 达到最大时的剂量及其效应时间为4.2 kJ/m2 2 UV-C 辐照后贮藏 5 d；冷藏条件下为 1.05 kJ/m UV-C 辐照后贮藏 3 d。UV-C 辐照处理可 作为一种安全无毒的采后处理方式改善和提高软枣猕猴桃果实品质、酚类物质含量和抗氧化活性。 关键词：UV-C；采后处理；软枣猕猴桃；酚类物质；抗氧化活性 文章篇号：1673-9078(2016)11-177-183 DOI: 10.13982/j.mfst.1673-9078.2016.11.027 Effect of Ultraviolet-C Irradiation on Phenolic Compounds and Antioxidant Activity of Postharvest Actinidia arguta Fruit JIAO Zhong-gao, HU Li-na, ZHANG Chun-ling, LIU Hui, YANG Wen-bo, LV Zhen-zhen, WANG Si-xin, LIU Jie-chao (Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China) Abstract: The effect of ultraviolet (UV)-C irradiation at different dosages on fruit quality, phenolic contents, and antioxidant activity of Actinidia arguta during storage were investigated. Fresh fruits were exposed to different doses (1.05, 2.1, and 4.2 kJ/m2 ）of shortwave UV-C immediately after harvest, while fruit firmness, total soluble solid content, total phenolic content, flavonoid content, anthocyanin content, and antioxidan