UV-C处理对杨梅采后品质及苯丙烷类代谢的影响

以“东魁”杨梅果实为材料，研究不同剂量的短波紫外线（UV-C）照射处理对杨梅果实采后品质、抗氧化活性、苯丙烷类代谢产物含量和相关酶活性的影响。杨梅果实先用0、1.5、3.0、4.5、6.0 kJ/m2剂量的UV-C照射处理，然后转入5 ℃贮藏12 d。结果表明，3.0 kJ/m2 UV-C处理显著地抑制了杨梅果实贮藏期间腐烂的发生，延缓了果实硬度和VC含量的下降，保持了果实品质；UV-C处理还显著提高了果实中苯丙氨酸解氨酶、4-香豆酰辅酶A连接酶、查尔酮异构酶和肉桂醛羟化酶等苯丙烷类代谢相关酶的活性，增加了总酚、花色苷、胡萝卜素和类黄酮的积累，保持了果实较高的抗氧化活性。

Effects of UV-C Treatment on Quality and Phenylpropanoid Metabolism of Postharvest Chinese Bayberry Fruit

The effects of UV-C treatment at different dosages on postharvest quality, antioxidant activity, phenylpropane
metabolite contents, and related enzymes activities in Chinese bayberry fruit (cv. Dongkui)were investigated. The fruit were
treated with 0, 1.5, 3.0, 4.5 and 6.0 kJ/m2 of UV-C and then stored at 5 ℃ for up to 12 days. The results indicated that UV-C
treatment at 3.0 kJ/m2 had the most significant inhibitory effect on fruit decay. The decreases of fruit firmness and vitamin C
content were retarded and thus fruit quality was maintained. Meanwhile, this UV-C treatment significantly enhanced the
activities of phenyalanine ammonialyase, 4-coumarate-CoA ligase, chalcone isomerase and cinnamate 4-hydroxylase, and
maintained high levels of total phenolics, anthocyanin, carotenoids and flavonoid and high antioxidant activity during the
storage. These results suggest that UV-C treatment has a promising application prospect in quality maintenance of harvested
Chinese bayberry fruit.