短波紫外线对鸭梨采后品质及抗病性的影响

Effects of UV-C on post-harvest quality and disease resistance of Yali pear fruit

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。

Post-harvest quality and the activity of defense enzymes were analyzed in harvested Yali pear （Pyrus bretschneideri Rehd. ） after exposure to an UV-C irradiation level of 5 kJ/m^2 . This dose of UV-C irradiation significantly inhibited disease development in fruits inoculated with Monilinia fructicola; the disease lesion diameter in mature pears irradiated with UV-C was 17% lower than in control. And the treatment delayed the decline in fruit firmness and soluble solids content （SSC） in Yali pear. The firmness of treated fruits was 5.55 during 14 d-storage, being 9% higher than that of the control. The SSC was 6%, 12%, 5%, and 11% higher than control at 7, 14, 28, and 42 d-storage respectively. The activity of PAL, CAT and SOD were increased by UV-C treatment, We conclude that UV-C treatment could be a good storage treatment for Yali pear,