短波紫外线调节柑橘采后品质的效应与机理研究
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摘要
短波紫外线(UV-C)处理采后果蔬是一种物理保鲜方法,符合当前消费者追求安全营养食品的趋势。尤其值得关注的是,紫外辐照采后果蔬有助于提高品质和类黄酮等抗氧化物质,在果蔬品质调节方面具有重要意义。柑橘是日常消费水果中的重要品种,且富含类黄酮、类柠檬苦素和酚酸等多种生理活性成分,具有很好的抗氧化活性。因此,本论文旨在研究不同剂量的UV-C照射处理对采后柑橘品质的调节效应。
研究了不同剂量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,1.5或3 kJ/m2UV-C照射能有效减轻果实贮期腐烂,推迟腐烂6或12 d,显著降低腐烂率。贮藏后期,1.5 kJ/m2或3 kJ/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,从而较好的保持了果实的感官品质和营养品质。1.5 kJ/m2或3 kJ/m2处理也有助于提高果皮中类黄酮和总酚含量。这些结果表明,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。
测定了3 kJ/m2UV-C处理对采后芦柑果皮的褐斑率、色差和果皮超微结构的影响。结果表明,3 kJ/m2UV-C照射在贮藏后期能有效减轻果实贮期褐斑率的发生,显著提高果皮L*值(P<0.05),降低了a*值,a*/b*值,延缓了果实的衰老。3 kJ/m2UV-C处理在21 d时使果皮表皮细胞结构完整,排列仍然整齐有序,表明3 kJ/m2UV-C辐照处理采后芦柑可以使细胞维持正常的形态,保持正常的功能。
研究了采后芦柑经3 kJ/m2UV-C照射后抗氧化活性的变化。采用FRAP法和DPPH法测定了果实的抗氧化能力,并且测定苯丙氨酸解氨酶(PAL)和过氧化物酶(POD)的活性,用高效液相色谱法测定果实中酚酸含量变化,结果表明,3 kJ/m2UV-C处理对采后芦柑可以提高果实抗氧化能力,提高PAL和POD活性,增加了果实中阿魏酸、咖啡酸和香豆酸的含量。
Short wave ultraviolet (UV-C) irradiation on harvested fruits and vegetables is a physical preservation method, which is in accordance with the trend of pursuit of consumers on safe and nutritious food. The citrus are rich in many kinds of biological active components such as flavonoids, limonoids and phenolic acids, and demonstrate very good antioxidant activity. Therefore, the improvement of quality and flavonoids antioxidants by ultraviolet irradiating on post-harvest fruits and vegetables has important meaning in the regulation of fruit and vegetable quality.
The rotting incidence, main quality parameters and flavonoids and total phenol contents were analyzed in harvested Mandarin fruit after irradiated with different doses of UV-C and stored at 15℃. The result showed that treatments withl.5 and 3 kJ/m doses of UV-C delayed rotting infection by 6 and 12 days, and reduced rotting rate by 42.9% to 85.7% as compared to untreated fruits after 27 days of storage.1.5 and 3 kJ/m2 doses of UV-C irradiation reduced weight loss, increased SSC, SS/TA and vitamin C contents, and promoted synthesis and accumulation of flavonoids and total phenol, therefore maintained better quality and nutrition of Mandarin fruit.1.5 and 3 kJ/m2 doses of UV-C irradiation also improved the content of flavonoid and total phenol in fruit peel. These results demonstrated that UV-C treatment has the potential as a non-chemical tool for extending the shelf life of harvested Mandarin fruit.
The rind pitting, chromatism index and the ultra-structural of peel were analyzed in harvested "honey" Mandarin fruit after irradiated with3 kJ/m2 doses of UV-C and stored at 15℃. The result showed that treatments with 3 kJ/m2 doses of UV-C reduced the rind pitting rate during the late period of storage, increased L value (P＜0.05), and decreased a value and a/b ratio, then therefore delay the senescence of Mandarin fruit. The epidermal cells of Mandarin fruit after irradiated with3 kJ/mz doses of UV-C still arranged regularly and densely. These results demonstrated that UV-C treatment helped in maintaining normal appearance and function of the epidermal cells of Mandarin fruit.
The changes of antioxidant activity in harvested Mandarin fruit treated with 3 kJ/m2 doses of UV-C were analyzed. FRAP value, DPPH scavenging capacity and activity of PAL and POD in Mandarin fruit were analyzed. Gradient elution of RP-HPLC was used to analyze the content of phenolics. These results demonstrated that UV-C treatment showed high antioxidant activities by two antioxidant activity assays, increased PAL and POD activity, and improved the content of caffeic acid, p-Coumaric acid and Ferulic acid in the fruit.
研究了不同剂量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,1.5或3 kJ/m2UV-C照射能有效减轻果实贮期腐烂,推迟腐烂6或12 d,显著降低腐烂率。贮藏后期,1.5 kJ/m2或3 kJ/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,从而较好的保持了果实的感官品质和营养品质。1.5 kJ/m2或3 kJ/m2处理也有助于提高果皮中类黄酮和总酚含量。这些结果表明,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。
测定了3 kJ/m2UV-C处理对采后芦柑果皮的褐斑率、色差和果皮超微结构的影响。结果表明,3 kJ/m2UV-C照射在贮藏后期能有效减轻果实贮期褐斑率的发生,显著提高果皮L*值(P<0.05),降低了a*值,a*/b*值,延缓了果实的衰老。3 kJ/m2UV-C处理在21 d时使果皮表皮细胞结构完整,排列仍然整齐有序,表明3 kJ/m2UV-C辐照处理采后芦柑可以使细胞维持正常的形态,保持正常的功能。
研究了采后芦柑经3 kJ/m2UV-C照射后抗氧化活性的变化。采用FRAP法和DPPH法测定了果实的抗氧化能力,并且测定苯丙氨酸解氨酶(PAL)和过氧化物酶(POD)的活性,用高效液相色谱法测定果实中酚酸含量变化,结果表明,3 kJ/m2UV-C处理对采后芦柑可以提高果实抗氧化能力,提高PAL和POD活性,增加了果实中阿魏酸、咖啡酸和香豆酸的含量。
Short wave ultraviolet (UV-C) irradiation on harvested fruits and vegetables is a physical preservation method, which is in accordance with the trend of pursuit of consumers on safe and nutritious food. The citrus are rich in many kinds of biological active components such as flavonoids, limonoids and phenolic acids, and demonstrate very good antioxidant activity. Therefore, the improvement of quality and flavonoids antioxidants by ultraviolet irradiating on post-harvest fruits and vegetables has important meaning in the regulation of fruit and vegetable quality.
The rotting incidence, main quality parameters and flavonoids and total phenol contents were analyzed in harvested Mandarin fruit after irradiated with different doses of UV-C and stored at 15℃. The result showed that treatments withl.5 and 3 kJ/m doses of UV-C delayed rotting infection by 6 and 12 days, and reduced rotting rate by 42.9% to 85.7% as compared to untreated fruits after 27 days of storage.1.5 and 3 kJ/m2 doses of UV-C irradiation reduced weight loss, increased SSC, SS/TA and vitamin C contents, and promoted synthesis and accumulation of flavonoids and total phenol, therefore maintained better quality and nutrition of Mandarin fruit.1.5 and 3 kJ/m2 doses of UV-C irradiation also improved the content of flavonoid and total phenol in fruit peel. These results demonstrated that UV-C treatment has the potential as a non-chemical tool for extending the shelf life of harvested Mandarin fruit.
The rind pitting, chromatism index and the ultra-structural of peel were analyzed in harvested "honey" Mandarin fruit after irradiated with3 kJ/m2 doses of UV-C and stored at 15℃. The result showed that treatments with 3 kJ/m2 doses of UV-C reduced the rind pitting rate during the late period of storage, increased L value (P＜0.05), and decreased a value and a/b ratio, then therefore delay the senescence of Mandarin fruit. The epidermal cells of Mandarin fruit after irradiated with3 kJ/mz doses of UV-C still arranged regularly and densely. These results demonstrated that UV-C treatment helped in maintaining normal appearance and function of the epidermal cells of Mandarin fruit.
The changes of antioxidant activity in harvested Mandarin fruit treated with 3 kJ/m2 doses of UV-C were analyzed. FRAP value, DPPH scavenging capacity and activity of PAL and POD in Mandarin fruit were analyzed. Gradient elution of RP-HPLC was used to analyze the content of phenolics. These results demonstrated that UV-C treatment showed high antioxidant activities by two antioxidant activity assays, increased PAL and POD activity, and improved the content of caffeic acid, p-Coumaric acid and Ferulic acid in the fruit.
引文
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