短波紫外线处理对木薯保鲜效果及生理指标的影响

探讨短波紫外线对木薯果实感官品质、营养品质和生理指标的影响，为木薯的贮运保鲜提供技术指导。以‘华南5号’木薯果实为试材，以波长254 nm紫外线杀菌灯为辐射源，比较研究不同时间的紫外线处理对木薯品质的影响。结果表明：与对照相比，紫外线处理能够显著推迟果实硬度的下降和色泽的转变，延缓总可溶性固形物（TSS）含量的增加和淀粉的降解，并且能够抑制丙二醛（MDA）的积累，维持超氧化物歧化酶（SOD）和过氧化物酶（POD）活性在较高的水平，保持果实的贮藏品质，推迟果实的成熟软化过程。综合来看，30 min紫外线处理时间对木薯品质的保持最好，20 min处理次之，10 min效果最差。

Effects of Ultraviolet-C Treatment on Postharvest Physiology and Storage Quality of Cassava Tubers

This study was conducted to explore the effect of ultraviolet (UV-C) treatment on sensory, nutritional and
physiological characteristics of cassava tubers, aiming to provide technical guidance for short-term storage and preservation
of cassava. Tubers of the cassava cultivar ‘Southern China 5’ were irradiated by 254 nm UV light for different periods and
quality characteristics of cassava tubers were determined during subsequent storage. Results showed that compared to the
control, UV-C treatment significantly delayed the drop of tuber hardness and the changes in color, retarded the increase in
total soluble solids (TSS) and starch degradation, inhibited the accumulation of malondialdehyde (MDA), maintained the
enzymatic activities of superoxide dismutase (SOD) and polyphenol oxidase (POD) at a high level, maintained the quality
of cassava tubers, and delayed the maturation and softening processes. Taken together, 30 min UV-C irradiation is optimal
to keep the quality of cassava, followed by 20 min UV-C irradiation, and UV-C irradiation for 10 min provides the worst
preservation of cassava quality.