短波紫外线对草莓采后腐烂、苯丙烷类代谢和抗氧化活性的影响

以‘红艳’草莓为材料,研究短波紫外线(ultraviolet-C,UV-C)处理对草莓果实在5℃、12 d贮藏期间腐烂、苯丙烷类代谢和抗氧化活性的影响。结果表明,2.0 k J/m2 UV-C处理能显著抑制草莓果实贮藏期间腐烂指数的上升。同时,UV-C处理能有效诱导果实贮藏期间苯丙氨酸解氨酶、肉桂酸羧化酶、对香豆酰-Co A连接酶、查尔酮异构酶和二氢黄酮醇还原酶活性的增加,维持较高的总酚、总花色苷、总黄酮以及主要酚类和花色苷类单体的含量,促进果实1,1-二苯基-2-三硝基苯肼自由基清除率和总还原力的上升,抑制羟自由基清除率的下降,从而保持了果实较高的抗氧化活性。

Effects of UV-C Treatment on Postharvest Decay,Antioxidant Activity and Phenylpropanoid Metabolism in Strawberry Fruit

The effects of UV-C treatment on postharvest decay, phenylpropanoid metabolism and antioxidant activity in
strawberry fruit (Fragaria × ananassa Duch. cv. Hongyan) during storage at 5 ℃ for up to 12 days were investigated.
The results showed that UV-C treatment at 2.0 kJ/m² had the most significant inhibitory effect on fruit decay during the
storage period. Meanwhile, this treatment significantly enhanced the activities of phenylalnine ammonialyase, cinnamate-4-
hydroxylase, 4-coumarate coenzyme A ligase, chalcone isomerase and dihydroflavonol-4-reductase, maintained higher contents
of total phenolics, anthocyanins and flavnoids as well as main individual phenolic and anthocyanin compounds than controls,
promoted the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity and reducing power and inhibited the decrease
of hydroxyl radical-scavenging activity, thus maintaining higher antioxidant activity of strawberry fruit.