摘要
以"凤冠"草莓为材料,研究了0,1.5,3.0和4.5 k J/m2UV-C处理对草莓果实在10℃,12 d贮藏期间果实品质、呼吸强度、内源乙烯产生、可溶性糖、己糖激酶活性(HXK)、果糖激酶活性(FRK)和抗氧化酶活性的影响。结果表明,3.0 k J/m2UV-C处理能抑制草莓果实的呼吸速率和乙烯释放量,减少可滴定酸和维生素C的损失,维持果实较好的食用品质。同时发现,3.0 k J/m2UV-C处理果实中FRK和HXK活性显著高于其余3个处理果实,维持了整个贮藏期间较高的FRK和HXK活性,促进了贮藏后期果实中果糖和葡萄糖含量的下降。此外,3.0 k J/m2UV-C处理能维持草莓果实中较高的SOD,CAT,APX和POD的活性,降低超氧阴离子和MDA的积累。这表明,适宜剂量的UV-C处理(3.0 k J/m2)能维持草莓果实采后活性氧代谢通畅,抑制膜脂过氧化反应发生,延缓果实衰老的发生;3.0 k J/m2UV-C处理可能启动采后草莓果实己糖信号传导,调控草莓果实采后花色苷的合成和积累,进而促进了果实采后转色。
Effect of 0, 1.5, 3.0 and 4.5 k J/m^2UV-C treatment on fruit quality, respiratory, ethylene production,soluble sugars, hexokinase, fructokinase and antioxidant enzymes activities of postharvest strawberry（cv. Fengguan）stored at 10 ℃ for 12 d was investigated. Results showed that, 3.0 k J/m^2UV-C treatment significantly inhibited respiration rate and ethylene production, delayed the losing of total titratable acid and vitamin C contents, and maintained higher eating quality. Meanwhile, fruit treated with 3.0 k J/m^2UV-C exhibiting higher FRK and HXK activities as compared to the other three treated fruits, and promoted the decrease of fructose and glucose during the last period of storage. Results also showed that, UV-C treatment at 3.0 k J/m^2 could maintain higher levels of SOD, CAT, APX and POD activities and inhibit the accumulation of MDA and superoxide anion radical. These results suggest appropriate UV-C treatment（3.0 k J/m^2） can maintain the balance of active oxygen metabolism, thereby effectively inhibiting the peroxidation of lipids and maintain membrane integrity and delaying senescence incidence in postharvest peach fruit. These results also indicate that, 3.0 k J/m^2UV-C treatment may trigger hexose signaling transduction, regulate the biosynthesis and accumulation of anthocyanin, and finally contribute to red color development in postharvest strawberry fruit.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2015年第3期128-136,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31101356)
珠江科技新星专项(2011J2200019)
关键词
草莓果实
UV-C处理
品质
抗氧化酶
糖信号
strawberry fruit
UV-C treatment
quality
antioxidant enzyme
sugar signal
