短波紫外线辐照处理对采后甜樱桃果实营养品质和抗氧化活性的影响

Effect of Postharvest UV-C Irradiation on Nutrition Properties and Antioxidant Activity of Sweet Cherry During Storage

以"红灯"樱桃为试材,研究了采后不同剂量短波紫外线辐照处理对甜樱桃果实室温和冷藏条件下可溶性固形物、可滴定酸、总酚、总黄酮、花色苷和抗氧化活性的影响。结果表明,短波紫外线辐照处理可显著提高甜樱桃果实中总酚、总黄酮、花色苷含量和抗氧化活性,有利于保持常温贮藏甜樱桃果实的可滴定酸含量,而对可溶性固形物含量没有显著影响;短波紫外线辐照处理甜樱桃果实中总酚、总黄酮、花色苷含量和抗氧化活性的影响在贮藏前期与处理剂量呈明显的量效关系,而不同贮藏条件下随贮藏时间的变化趋势不同。贮藏前期以高剂量(3.6,7.2 kJ/m^2)处理效果较好,而贮藏后期以低剂量(0.72,1.44 kJ/m^2)处理效果为好。这说明适宜的贮藏条件结合短波紫外线辐照处理可激发甜樱桃果实中多酚物质和花色苷等生物活性物质的合成和积累,在提高甜樱桃果实及其制品中生物活性物质含量和营养保健功能方面具有潜在的应用价值。

In order to investigate the effects of postharvest ultraviolet light-C irradiation on nutrition properties and antioxidant activity of sweet cherry,the fruits of Prunus aviumL.var.‘Hongdeng＇ were exposed to UV-C irradiation treatments from 0 to 7.2 kJ/m^2,and the soluble solid content,titratable acidity,total phenolics,flavonoids,anthocyanins and antioxidant activity were determined during storage at room temperature or 0-1℃.Results showed that UV-C irradiation increased the total phenolics,flavonoids,anthocyanins content and antioxidant activity of the fruits significantly,and maintained the titratable acidity of the sweet cherries,but there was no significant influence on soluble solid content.Furthermore,the increases of total phenolics,flavonoids,anthocyanins content and antioxidant activity by UV-C illumination appeared to be dose-dependent in the initial period of storage,with highest values seen in fruits given 3.6 or 7.2kJ/m^2 UV-C irradiation,whereas the optimal dose was 0.72 or 1.44 kJ/m^2 in the late storage stage due to the different trends of change during storge at different conditions.It was suggested that proper storage conditions combined with UV-C irradiation could elicit the synthesis and accumulation of phenolics as well as anthocyanins in sweet cherry,and showed great potential application value in increasing the bioactive compounds content and enhancing the health-beneficial effects of sweet cherry and its processing products.