UV-C处理对人参果贮藏期冷害及风味品质的影响

赵雅琦; 宁明岸; 左进华; 史君彦; 时文林; 黄玉咪; 王清; 封碧红

doi:10.7671/j.issn.1001-411X.202010026

UV-C处理对人参果贮藏期冷害及风味品质的影响

Effect of UV-C treatment on chilling injury and flavor quality of Solanum muricatum fruit during storage

摘要

摘要:
目的研究UV-C处理对人参果Solanum muricatum贮藏期间冷害及风味变化的影响，以期为人参果的采后贮藏保鲜及防止低温冷害提供新的技术手段及理论依据。

方法将人参果置于不同温度(0、5、10、15、20 ℃)下贮藏15 d，通过测定贮藏期间的冷害指数、感官品质、呼吸强度和乙烯释放量的变化，验证人参果在5 ℃及以下贮藏会发生冷害。采用0.25、0.50和1.00 kJ·m⁻²剂量的UV-C处理人参果，在5 ℃冷库中贮藏15 d，测定贮藏期间其冷害及风味品质的变化，并结合电子鼻测定风味物质的变化情况。

结果在5 ℃冷胁迫下，不同剂量的UV-C处理均有效地保持了人参果的风味品质，减轻了人参果的冷害症状，抑制了人参果在低温下的呼吸强度和乙烯释放量。在贮藏第15天，1.00 kJ·m⁻²UV-C处理组乙烯释放量比对照组低46%，1.00、0.50和0.25 kJ·m⁻² UV-C处理组的冷害指数分别为30%、70%和67%，均显著低于对照组(81%)，且1.00 kJ·m⁻² UV-C处理将冷害的发生时间推迟了6 d。通过线性判别法和雷达图分析发现，不同剂量的UV-C处理均保持人参果较好的挥发性香气成分。

结论在冷胁迫下，不同剂量的UV-C处理均明显减轻人参果的冷害症状，不同程度地保持了人参果贮藏期的风味品质，延缓衰老；与其他处理相比，1.00 kJ·m⁻² UV-C处理的人参果在贮藏期间冷害指数较低，处理效果最佳。

Abstract:
Objective To study the effects of UV-C treatment on chilling injury and flavor changes of pepino (Solanum muricatum) fruit during storage, and provide a new technique and theoretical basis for postharvest storage and chilling injury prevention of pepino fruit.

Method Pepino fruits were stored at different temperatures (0, 5, 10, 15, 20 ℃) for 15 days, and the changes in chilling injury index, sensory quality, respiration intensity, and ethylene production during storage were measured to verify pepino fruits would have chilling injury when stored at 5 ℃ and below. Further pepino fruits were treated with UV-C at doses of 0.25, 0.50 and 1.00 kJ·m⁻² respectively, and stored at 5 ℃ for 15 days. The changes in chilling injury and flavor quality during storage were measured, combining with measurement of the changes of flavor substances using the electronic nose.

Result Under 5 ℃ cold stress, the different doses of UV-C treatment effectively maintained the flavor quality, alleviated the symptoms of chilling injury and inhibited the respiration intensity and ethylene production at low temperature of pepino fruits. The ethylene production of 1.00 kJ·m⁻² UV-C treatment was 46% lower than that of the control group on the 15th day of storage, and the chilling injury index of 1.00, 0.50 and 0.25 kJ·m⁻² UV-C treatments were 30%, 70% and 67% respectively, which were significantly lower than that of the control group (81%). The 1.00 kJ·m⁻² UV-C treatment could significantly delay the onset of chilling injury for six days. Through linear discriminant analysis and radar analysis, it was found that the different doses of UV-C treatment kept the volatile aroma components of pepino fruits well.

Conclusion Under cold stress, the different doses of UV-C treatment could significantly decrease the symptoms of chilling injury, maintain the flavor quality during storage to varying degrees, and delay the senescence of pepino fruits. Compared with other treatments, pepino fruits treated with 1.00 kJ·m⁻² UV-C have lower chilling injury index during storage and the treatment effect is the best.

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