短波紫外线处理对青椒果实冷害的影响

Effects of Short-wave Ultraviolet-C Treatment on Chilling Injury of Green Pepper Fruits

以“丰田新秀”圆青椒为试材,采用0.25 kJ·m^(-2)剂量的UV-C辐照方法,研究了UV-C处理对青椒贮藏期间的冷害指数、失重率、硬度、可溶性固形物含量(TSS)、相对电导率、叶绿素含量、维生素C含量、过氧化物酶(POD)活性、过氧化氢酶(CAT)活性和抗坏血酸过氧化物酶(APX)活性的影响,以期为减轻青椒采后冷害提供参考依据。结果表明:0.25 kJ·m^(-2)剂量的UV-C处理可以有效降低青椒贮藏期的冷害指数,减少失重率,降低细胞膜损害,减缓了硬度的下降,抑制了青椒冷藏过程中可溶性固形物、叶绿素和维生素C含量的减少,同时,UV-C处理可有效维持了青椒冷藏过程中抗坏血酸过氧化物酶(APX)活性,提高了过氧化氢酶(CAT)和过氧化物酶(POD)活性。

Taking ‘Toyota Rookie’ round green pepper as the test material, the method of UV-C irradiation at a dose of 0.25 kJ·m^(-2) was used to study the chilling injury index, weight loss rate, hardness, and soluble solids content of the green pepper during storage, relative conductivity, chlorophyll content, vitamin C content, peroxidase activity, catalase activity and ascorbate peroxidase activity, in order to provide reference basis for reducing the chilling damage of green peppers afterharvest.The results showed that UV-C treatment at a dose of 0.25 kJ·m^(-2) could effectively reduce the chilling injury index of green peppers during storage,reduce weight loss,reduce cell membrane damage,slow down the decrease of hardness,and inhibit the soluble solids content,chlorophyll content and vitamin C content of green peppers during cold storage.At the same time,UV-C treatment could effectively maintain the activity of ascorbate peroxidase during the cold storage of green pepper,and increase the activity of catalase and peroxidase.