Combination method of UV-B and UV-C prevents post-harvest decay and improves organoleptic quality of peach fruit
Combination method of UV-B and UV-C prevents post-harvest decay and improves organoleptic quality of peach fruit
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DOI：
10.1016/j.scienta.2019.108564
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发表时间：
2019-10-15
影响因子：
4.3
通讯作者：
Naseri, Neda
中科院分区：
文献类型：
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作者：
Abdipour, Moslem;Hosseinifarahi, Mehdi;Naseri, Neda
桃果实采后迅速成熟和腐烂是影响其贮藏寿命的主要限制因素。采后紫外线照射是一种较新的处理方法，它能产生积极的生物学效应，如降低腐烂率和延长果实的贮藏期。紫外线辐射的单一效应和综合效应不同强度的UV-B和UV-C处理（0.36和0.72 kJ m（-2））和持续时间（10和20分钟）对重量损失、维生素C、腐烂、总可溶性固形物（TSS）、质地硬度、总酚化合物（TPC）、可滴定酸度、在4 ℃下贮藏25天的桃果实的感官特性。与对照组相比，UV-B、UV-C、UV-B + UV-C处理对桃果实贮藏期的影响均达到极显著水平（P < 0.001）。与UV-B处理相比，UV-C处理在整个贮藏过程中改善了果实的理化和感官特性（P < 0.001）。总体而言，UV-C + UV-B（28.8 kJ m（-2））处理的效果最好，桃失重率、腐烂率和可溶性固形物含量分别比对照降低22.1、290和10%，维生素C、硬度、总蛋白含量、可滴定酸和pH值分别比对照提高34.78、22.82、4.7、92.85和17.77%。此外，我们获得了上述处理的感官特性的期望值。可见，UV-C + UV-B处理对桃果实的品质和货架期有较好的保持作用，可作为桃果实长期贮藏的一种高效预处理方法。
Rapid ripening and post-harvest decay are the most limiting factors that affect the storage life of peach fruit. Postharvest UV exposure is a relatively new method that can induce positive biological effects, such as reducing decay rate and prolonging the storage period in fruit. The single and combined effects of ultraviolent radiations (UV-B and UV-C) treatments with different intensities (0.36 and 0.72 kJ m(-2)) and duration (10 and 20 min) were studied on the weight loss, vitamin C, decay, total soluble solids (TSS), texture firmness, total phenolic compounds (TPC), titratable acidity, and sensory properties of peach fruits during 25 days at 4 degrees C. Compared with control group, UV treatments (UV-B, UV-C, UV-B + UV-C) showed significant positive effects on peach fruits after long-term storage (P < 0.001). UV-C treatment compared to UV-B treatment improved physicochemical and sensory properties throughout storage (P < 0.001). Overall, UV-C + UV-B treatment (28.8 kJ m(-2)) showed the best results compared to control, and peach weight loss, decay, and TSS decreased by 22.1, 290 and 10%, respectively, and vitamin C, firmness, TPC, titratable acidity, pH, increased by 34.78, 22.82, 4.7, 92.85, 17.77%, respectively. Furthermore, we obtained the desired values of sensory properties with the above treatment. It seems UV-C + UV-B treatment because of keeping the quality and shelf life can be considered as a high-performance pre-treatment method for long-term keeping of peach fruit.