短波紫外線(UV-C)對(duì)貯藏藍(lán)莓果實(shí)抗氧化活性的影響

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Effect of ultraviolet-C on the change of antioxidant activity in stored blueberry fruit

XU Fangxu1，2， LIU Hongyuan3， HE Xi4， LIU Bojia4， LI Bingxin4， ZHANG Jinying4

（1. Experimental Teaching Center， Shenyang Normal University， Shenyang 110034， China;

2. Liaoning Key Laboratory of Cordyceps Militaris with Functional Value， Shenyang 110034， China;

3. College of Grain Science and Technology， Shenyang Normal University， Shenyang 110034， China;

4. College of Life Science， Shenyang Normal University， Shenyang 110034， China）

Abstract：The purpose of the study is to estimate the efficacy of ultraviolet-C（UV-C） on the change of antioxidant activity in blueberries at various cold storage time， shelf life and shelf temperature， which aims to provide a theoretical basis for finding a feasible method to improved the quality of blueberries. The results indicated that procyanidine content， total phenols content， total anthocyanin content， flavonoid content， and radical scavenging abilities in UV-C treated blueberries responded variously to storage time， shelf life， shelf temperature and their interactions. The antioxidant activity gradually decreased over the shelf life， especially for blueberries that have been in cold storage for a long time. UV-C irradiation treatment observably delayed the decline of procyanidine and total phenols content in samples. Low shelf temperature （5 ℃） effectively maintained high levels of radical scavenging abilities. In conclusion， storage time， shelf life and shelf temperature exerted different effects on the change of antioxidant activity in UV-C treated blueberries.

Key words：blueberry; ultraviolet-C（UV-C）; shelf life; antioxidant activity

CLC number：S663.9 Document code：A

doi：10.3969/j.issn.1673－5862.2023.01.009

摘 要：評(píng)估短波紫外線（Ultraviolet-C，（UV-C）在不同冷藏時(shí)間、貨架期和貯藏溫度下對(duì)藍(lán)莓抗氧化活性變化的影響，可以為提高藍(lán)莓品質(zhì)的可行方法提供理論依據(jù)。（剩余21223字）