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短波紫外線處理對采后番茄抗氧化活性的影響
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國家自然科學(xué)基金資助項(xiàng)目（30972036）


Effects of UV—C Irradiation to Antioxidants of Postharvest Tomato During Storage
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    研究了4kJ/m2短波紫外線照射處理對采后番茄在14℃貯藏35d主要品質(zhì)及抗氧化性能的影響。結(jié)果表明：4kJ/m2短波紫外線照射處理能保持番茄果實(shí)硬度、延遲轉(zhuǎn)色，同時顯著促進(jìn)了總酚、類黃酮的次生代謝合成，提高了番茄紅素含量及抗氧化酶CAT、SOD、APX和GR的活性，從而顯著提高了番茄果實(shí)的抗氧化能力。短波紫外線處理對采后番茄的貯藏保鮮及提高總酚、類黃酮和番茄紅素等植物營養(yǎng)素的含量具有潛在的應(yīng)用前景。

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    The effects of 4kJ/m2 UV—C irradiation on main qualities and antioxidants of tomato during storage were investigated. The experimental results indicated that 4kJ/m2 UV—C irradiation maintained a high level of firmness and delayed the color development, significantly promoted the accumulation of phenolics, flavonoids and lycopene, increased the antioxidant enzyme activities of CAT, SOD, APX and GR, consequently showed higher antioxidant ability during storage. The results suggested that UV—C irradiation had the potential to apply on extending the shelf life and enhancing antioxidants of tomato fruit. 

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劉長虹,陸仙英,蔡路昀,韓曉旭,應(yīng)鐵進(jìn).短波紫外線處理對采后番茄抗氧化活性的影響[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2011,42(4):116-119,126. Liu Changhong, Lu Xianying, Cai Luyun, Han Xiaoxu, Ying Tiejin. Effects of UV—C Irradiation to Antioxidants of Postharvest Tomato During Storage[J]. Transactions of the Chinese Society for Agricultural Machinery,2011,42(4):116-119,126.

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