UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage.
UV-C Treatment Maintains the Sensory Quality, Antioxidant Activity and Flavor of Pepino Fruit during Postharvest Storage.
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UV-C处理对辣椒果实采后贮藏过程中感官品质、抗氧化活性和风味的影响。
DOI：
10.3390/foods10122964
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发表时间：
2021-12-02
期刊：
影响因子：
--
通讯作者：
Wang Q
中科院分区：
文献类型：
--
作者：
Zhao Y;Zuo J;Yuan S;Shi W;Shi J;Feng B;Wang Q
本研究探讨紫外线-C（UV-C）处理补充剂作为一种手段，抑制衰老的pepino果实收获后。将Pepino果实进行1.5kJ/m2的UV-C处理，然后包装并在10 °C下贮藏28 d。结果表明，1.5kJ/m2的UV-C处理对保持果实硬度的能力最强，同时降低了呼吸强度和乙烯释放量。进一步分析表明，1.5 kJ/m2的UV-C处理保持了可溶性固形物（TSS）、叶绿素、维生素C、类黄酮和总酚的含量。贮藏期间，UV-C处理的果实丙二醛（MDA）含量较低，抗氧化酶活性较高。采用电子鼻和顶空-气相色谱-质谱联用技术对挥发性成分进行了分析。结果表明，UV-C处理可以通过维持水果中酸、醛和酯的总体水平来促进大量醇和酯的合成。这可能有助于保持收获的水果的风味。总之，1.5 kJ/m2的UV-C处理被证明是一种有效的处理，用于维持的感官，营养和风味参数的pepino水果。
This study examines ultraviolet-C (UV-C) treatment supplementation as a means of inhibiting the senescence of pepino fruit after harvest. Pepino fruits were subjected to 1.5 kJ/m2 UV-C treatments and then packed and stored at 10 °C for 28 d. Results showed that 1.5 kJ/m2 UV-C treatment had the greatest ability to maintain firmness, and reduced the level of respiration and ethylene production. Further analysis indicated that the 1.5 kJ/m2 UV-C treatment maintained the content of total soluble solids (TSS), chlorophyll, vitamin C, flavonoids, and total phenolics. Lower levels of malondialdehyde (MDA) and higher levels of antioxidant enzyme activity were found in UV-C treated fruit during storage. An electronic nose (E-nose) and headspace-gas chromatography-mass spectrometry (HS-GC-MS) was used to determine volatile compounds. Results revealed that the UV-C treatment may promote the synthesis of a large number of alcohols and esters by maintaining the overall level of acids, aldehydes, and esters in fruits. This may contribute to the maintenance of the flavor of harvested fruits. In conclusion, 1.5 kJ/m2 UV-C treatment was demonstrated to be an effective treatment for the maintenance of the sensory, nutritional, and flavor parameters of pepino fruit.
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