随着人们生活水平的提高和生活节奏的加快，鲜切果蔬已逐渐成为果蔬消费的主流。如何提高鲜切果蔬产品中多酚类物质等活性成分的含量和抗氧化活性，从而提高产品的营养保健功效，也已成为鲜切果蔬加工和保鲜技术研究的发展方向。本项目以菠萝、哈密瓜、胡萝卜和紫心萝卜等果蔬为试材，研究不同切割方式对鲜切产品主要品质指标、总酚和主要酚类物质单体含量、酚类物质合成关键酶活性和基因表达、活性氧（ROS）产生和清除酶活性变化的影响，同时研究ROS产生诱导剂和抑制剂处理对AOS产生和酚类物质合成的影响，以探索ROS在鲜切果蔬酚类物质合成积累中的信号作用；在此基础上，研究UV-C和MeJA处理对鲜切果蔬酚类物质合成和ROS产生的影响，进一步明确ROS在鲜切果蔬酚类物质合成中的信号作用。本研究不仅可以深入揭示鲜切果蔬中酚类物质合成的调控机理，同时也为通过采后处理提高鲜切果蔬中的酚类物质含量，从而提高产品的营养品质提供依据。

The consumption of fresh-cut fruits and vegetables has been increasing with the improvement of living condition and change of living style. How to increase phenolic antioxidants and thus improving the health benefits of these fresh-cut produce has become future research direction in fresh-cuts industry. In this project, the effects of different wounding intensity on quality parameters, main individual phenolic compounds as well as total phenolics content, activities and gene expression of major phenolic biosynthesis-related enzymes, reactive oxygen species (ROS) production and antioxidant enzymes activities in fresh-cut pineapple, Hami melon, carrot and purple radish will be investigated. Meanwhile, the effect of ROS production inhibitor or inducer treatment on biosynthesis of phenolic compounds will also be evaluated to explore the possible signaling role of ROS on the accumulation of phenolic antioxidants in these fresh-cut produce. In addition, the effects of UV-C or methyl jasmonate (MeJA) treatment on enhanced phenolics biosynthesis and its relation to ROS production will be investigated to further determine the signaling role of ROS. The study will not only facilitate to elucidate the regulation mechanisms of wounding -induced phenolics biosynthesis, but lay the foundation for increasing phenolic antioxidants and thus improving the health benefits of fresh-cut produce by postharvest treatments.