UV-C照射对鲜切豇豆的保鲜效果研究

Study of UV-C Irradiation on Preservation Effects of Fresh-Cut Cowpeas

为探究短波紫外线(UV-C)照射对鲜切豇豆的保鲜效果,在预试验结果的基础上,分别采用0、0.5 kJ/m^(2)的UV-C处理豇豆,然后将其置于4℃条件下贮藏,定期测定相关指标。结果表明:采用0.5 kJ/m^(2)UV-C照射可以维持鲜切豇豆较高的VC、可溶性固形物、可溶性蛋白和叶绿素含量,减少鲜切豇豆丙二醛(MDA)的积累,同时还能保持鲜切豇豆较高的总酚、类黄酮含量,并提高抗氧化酶的活性,包括过氧化物酶(POD)、过氧化氢酶(CAT)、抗坏血酸过氧化物酶(APX),一定程度上稳定多酚氧化酶(PPO)的活性。综合来说,0.5 kJ/m^(2)UV-C处理可用于鲜切豇豆的贮藏保鲜。

In order to explore the preservation effect of short-wave ultraviolet(UV-C)irradiation on fresh-cut cowpeas,based on the preliminary experimental results,cowpeas were treated with 0 and 0.5 kJ/m^(2)UV-C,and then stored at 4℃,and the relevant indicators were measured regularly.The results showed that UV-C irradiation at 0.5 kJ/m^(2)could significantly maintain the high contents of VC,soluble solids,soluble proteins and chlorophylls in fresh-cut cowpeas,remarkably reduce the accumulation of malondialdehyde(MDA)and maintain the high contents of total phenols and fla-vonoids,and promote the activities of antioxidant enzymes including peroxidase(POD),catalase(CAT),ascorbate perox-idase(APX),and stabilize the activity of polyphenol oxidase(PPO)to some extent.In conclusion,UV-C treatment at 0.5 kJ/m^(2)could be used for storage and preservation of fresh-cut cowpeas.