文献类型：期刊文献

中文题名：采后UV-C处理对桃果抗病性和品质的影响

英文题名：Effects on disease resistance and quality in harvested peach by UV-C treatment

作者：荣瑞芬[1];郭堃[1];刘京萍[1];叶磊[1]

机构：[1]北京联合大学师范学院

第一机构：北京联合大学师范学院

年份：2008

卷号：33

期号：1

起止页码：230-234

中文期刊名：食品科技

外文期刊名：Food Science and Technology

收录：北大核心:【北大核心2004】；

基金：北京市教育委员会科技发展计划项目(SM2004114170040)。

语种：中文

中文关键词：桃;短波紫外线;抗病性;品质

外文关键词：peach; UV-C; disease resistance; quality

摘要：为探索无化学污染的UV-C处理果蔬保鲜途径,用不同剂量UV-C照射采后"大久保"桃,25℃下观察统计果实发病率和发病指数、着色率和着色指数,分析测定果实品质指标。结果表明,0.25～0.5kJ/m2剂量UV-C能较好地减轻果实贮期腐烂,推迟发病12～16d,发病率较对照显著降低5.2和3.1倍,对果实的着色有一定的促进作用;0.75kJ/m2剂量处理对果实的着色病害发生有一定的延缓作用。贮藏20d,0.25kJ/m2处理果含酸量最高,为0.37%;0.5kJ/m2 UV-C处理果可溶性糖含量最高,为8.11%,但各处理与对照间无显著差异,表明UV-C照射对果实糖酸含量影响较小。0.25～0.5kJ/m2剂量处理果总酚和类黄酮含量始终高于对照和0.75kJ/m2处理果,但贮存后期对照的含量高于0.75kJ/m2处理果,表明UV-C照射对果实的次生代谢有影响。
The infection rate and disease index, color development index were counted and the quality indicators were analyzed in harvested ＂DA JIU BAO＂ peach after different UV-C dose irradiating in order to discover a new preservation method of fruits and vegetables which was no chemical remain, the result shown 0.25-0.5 kJ/m^2 dose UV-C irradiation reduced the infection rate and disease index, retarded disease incidence 12-16 days, infection rate was dropped 5.2 and 3.1 folds significantly,color development index was enhanced by that dose irradiation, but was delayed by 0.75 kJ/m^2 dose. The highest total acid and Soluble sugar content of fruit were respectively 0.37%（0.25 k J/m^2）, 8.11%（0.5 kJ/m^2） when stored 20days, there are no difference among UV-C treatment and CK. The contents of total phenol and flavonoid irradiated by 0.25-0.5 kJ/m^2 dose were higher than CK and 0.75 kJ/m^2 treatments all the time, it shown that UV-C irradiation can affect the secondary metabolism of fruit, but no effect on sour and sugar transform in fruit.