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采用5 kJ/m2的短波紫外线(UV-C)辐照鸭梨,研究其对鸭梨采后品质及防御性酶的影响。实验显示:5kJ/m2的UV-C处理能够显著抑制果实病斑的扩展,至接种后第7天,病斑直径与对照相比减小了17%。贮藏过程中,UV-C处理有效延缓了鸭梨果实硬度及可溶性固形物(SSC)的下降,在处理后第14天辐照果的硬度为5.55,比对照高出9%,而可溶性固形物在贮藏后第7、14、28和42天分别较对照高6%、12%、5%和11%;同时UV-C处理诱导了果实中苯丙氨酸解氨酶(PAL)、过氧化氢酶(CAT)、超氧化物歧化酶(SOD)活性的增加。研究结果表明UV-C处理为有效的鸭梨保鲜方法。
The pears were irradiated with UV-C at 5 kJ / m2, and their effects on postharvest quality and defensive enzymes of pear were studied. Experiments show that 5kJ / m2 of UV-C treatment can significantly inhibit the spread of fruit lesions, to the seventh day after inoculation, lesion diameter compared with the control reduced by 17%. During storage, the hardness and soluble solids (SSC) of Yali pear were effectively retarded by UV-C treatment. The hardness of irradiated fruits was 5.55 on the 14th day after treatment, which was 9% higher than that of the control, while soluble solids After storage for 6, 14, 28 and 42 days, respectively, compared with the control by 6%, 12%, 5% and 11%; UV-C treatment induced phenylalanine ammonia lyase (PAL) (CAT), superoxide dismutase (SOD) activity increased. The results show that UV-C treatment is effective pear preservation method.