短波紫外线处理对贮藏期鲜切马铃薯的护色作用

为研究短波紫外线(ultraviolet-C,UV-C)对贮藏期鲜切马铃薯的护色作用,在输出功率为15 W条件下对鲜切马铃薯辐照处理6 min.检测0～12 d贮藏期内褐变指数(browning index,BI)、多酚氧化酶(polyphenol oxidase,PPO)活性、过氧化物酶(peroxidase,POD...

Color-protecting Effect of Ultraviolet-C Treatment on Fresh-cut Potatoes during Storage

The purpose of this study was to investigate the effect of ultraviolet-C(UV-C)treatment on colorprotecting of fresh-cut potatoes.A nominal power of 15 W was applied to the UV-C system for 6 min for freshcut potatoes.The effect of UV-C treatment on browning index(BI),the activities of polyphenol oxidase(PPO),peroxidase(POD)and phenylalanine ammonialyase(PAL),the contents of total phenol and malondialdehyde(MDA)of fresh-cut potatoes stored from 0 to 12 days were evaluated.The results showed that the BI value,PPO activity,POD activity and MDA content of fresh-cut potatoes in the experimental group were lower than those of control group during storage.In addition,the total phenol content of the experimental group was significantly lower than those of the control group during 0-3 d of storage(p<0.05),but higher in the experimental group than the control group in 6 d-9 d(p<0.05).The PAL activity of experimental group was significantly higher than those of the control group(p<0.05)during storage.In conclusion,during 0-12 d of storage,the oxidase activities of fresh-cut potatoes in the experimental group were inhibited by UV-C treatment,thus delaying the browning of fresh-cut potatoes during storage.