Maintaining postharvest qualities of three leaf vegetables to enhance their shelf lives by multiple ultraviolet-C treatment
Maintaining postharvest qualities of three leaf vegetables to enhance their shelf lives by multiple ultraviolet-C treatment
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DOI：
10.1016/j.lwt.2016.05.029
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发表时间：
2016-11-01
影响因子：
6
通讯作者：
Li, Bingbing
中科院分区：
文献类型：
--
作者：
Liao, Chunli;Liu, Xiaobo;Li, Bingbing
据报道，紫外线c （UV-C）处理可以延长许多水果和蔬菜的储存或保质期。然而，与这种处理相关的生化变化在叶菜中很大程度上是未知的。本研究的目的是评价UV-C处理对3种叶菜（菠菜、韭菜和白菜）采后品质和生化的影响。将这些蔬菜分别暴露在相同能量水平2.46 kJ/m(2)的单次和多次UV-C照射下，随后在4℃下储存5 d。每天测定总可溶性蛋白、维生素C和叶绿素a。结果表明，与单一UV-C处理相比，复合UV-C处理对采后叶菜品质参数的维持效果显著提高（p < 0.05）。综上所述，多重UV-C处理是一种有效的选择，可以保持采后叶菜的品质并延长其保质期。(C) 2016 Elsevier Ltd.版权所有。
It is well reported that ultraviolet-C (UV-C) treatment enhances the storage or shelf life of many fruits and vegetables. However, biochemical changes associated with this treatment are largely unknown in leaf vegetables. The object of the present study is to evaluate the effects of UV-C treatment on the postharvest quality and biochemistry of three kinds of leaf vegetables (i.e. spinach, leek and cabbage). These vegetables were respectively exposed to single and multiple UV-C irradiations at the same energy level of 2.46 kJ/m(2), and subsequently stored at 4 degrees C for 5 days. Total soluble protein, vitamin C and chlorophyll a were determined every day. As a result, the multiple UV-C treatment maintained significantly better quality parameters of postharvest leaf vegetables over the experiment, compared to the single treatment (p < 0.05). We therefore summarize that the multiple UV-C treatment can be an effective alternative to maintain the quality and to enhance the shelf life of postharvest leaf vegetables. (C) 2016 Elsevier Ltd. All rights reserved.