摘要
以龙眼品种‘石硖’为试材,研究不同剂量的紫外照射结合热处理对龙眼果实采后的保鲜效果。在10 min55℃热处理的基础上,以紫外杀菌灯为辐射源,对果实进行辐射剂量分别为24、30、42 J/m2紫外照射。置于常温25℃下贮藏。发现55℃热处理10 min结合30 J/m2紫外照射处理能延缓果实失重、可溶性固形物和可溶性蛋白含量的降低,减缓维生素C的消耗,抑制果实丙二醛(MDA)含量和多酚氧化酶(PPO)活性的积累,且在贮藏期内该处理果实的超氧化物歧化酶(SOD)活性均明显较高。结果表明,55℃热处理10 min结合30 J/m2紫外照射处理可以有效延缓龙眼果实的采后衰老进程,保持果实品质。
Fruits of longan variety ＇Shek Kip＇ （Dimocarpus longan cv. Shek Kip） were treated with hot water and then with UV radiation at different doses to observe the effect of the combined treatments on their storage after postharvest. The fruits were treated with 55℃ hot water for 10 min and then with ultraviolet light at three different doses of UV radiation （24, 30 and 42 J/m2） and stored at an ambient temperature of 25℃. The results showed that the hot treatment at 55 C for 10 min combined with ultraviolet irradiation treatment at a radiation dosage of 30 J/m2 delayed loss of fruit weight and the contents of total soluble solids, soluble protein content and vitamin C, inhibited accumulation of malondialdehyde （MDA） content and polyphenol oxidase （PPO） activity, and increased obviously the superoxide dismutase （SOD） activity in the fruit during the storage. It is concluded that the hot treatment at 55℃ for 10 min combined with ultraviolet irradiation treatment at 30 J/m2 could effectively delay fruit ripening process and retain fruit quality.
出处
《热带农业科学》
2017年第10期61-67,共7页
Chinese Journal of Tropical Agriculture
基金
海南省重点研发计划项目(No.ZDYF2016090)
关键词
龙眼
紫外
热处理
保鲜
longan
ultraviolet
hot treatment
preservation
