短波紫外线法处理对鲜切果蔬抗氧化系统影响的研究进展

Research development on effects of ultraviolet-C treatment on antioxidant system of fresh-cut fruits and vegetables

中文关键词:  短波紫外线  鲜切果蔬  非酶抗氧化系统  酶促抗氧化系统

英文关键词:ultraviolet-C  fresh-cut fruits and vegetables  non-enzymatic antioxidant system  enzymatic antioxidant system

中文摘要:

      短波紫外线(ultraviolet-C, UV-C)作为一种绿色无污染的非热处理技术, 近年来在鲜切果蔬保鲜中的研究越来越多, 主要研究热点在UV-C对鲜切果蔬抗氧化系统的影响。鲜切加工、贮藏、运输、销售等过程会引发一系列的不利于果蔬贮藏的生理生化和品质特性改变, 导致其食用品质和商用价值下降, 带来重大的经济损失。鲜切果蔬抗氧化系统主要由酚类物质、黄酮类物质、维生素类等物质组成非酶抗氧化系统, 超氧化物歧化酶、过氧化氢酶、过氧化物酶、抗坏血酸氧化酶等组成酶促抗氧化系统, 共同发挥对鲜切果蔬贮藏品质的调节作用。本文介绍了UV-C和鲜切果蔬的特点, 综述了UV-C对不同鲜切果蔬中非酶抗氧化系统和酶促抗氧化系统的影响, 并对未来研究前景进行了展望, 旨在为探究果蔬鲜切伤害条件下, UV-C处理对果蔬抗氧化系统响应机制的影响和鲜切果蔬贮藏品质特性影响的机制, 并为UV-C在鲜切果蔬上的进一步推广、应用提供参考。

英文摘要:

      As a green, pollution-free and non-heat treatment technology, short-wave ultraviolet-C (UV-C) irradiation has been used in fresh-cut fruits and vegetables preservation more and more in recent years. The main research focused on the effect of UV-C on the antioxidant system of fresh-cut fruits and vegetables. Fresh-cut processing, storage, transportation, marketing and other processes can lead to a series of physiological and biochemical, quality characteristics changes that are not conducive to the storage of fruits and vegetables, resulting in the decline of their edible quality and commercial value, bringing significant economic losses. The antioxidant system of fresh-cut fruits and vegetables is mainly composed of phenolic substances, flavonoids, vitamins, which composed a non-enzymatic antioxidant system, superoxide dismutase, catalase, peroxidase, ascorbate peroxidase which composed a enzymatic antioxidant system, which jointly play a regulatory role in the storage quality of fresh-cut fruits and vegetables. This paper introduced the characteristics of UV-C and fresh-cut fruits and vegetables, summarized the effects of UV-C on the non-enzymatic antioxidant system and enzymatic antioxidant system of different fresh-cut fruits and vegetables, and prospected the future research prospects, in order to explore the effect of UV-C treatment on the response mechanism of antioxidant system of fruits and vegetables under the condition of fresh-cut injury and the mechanism of the effect of UV-C treatment on the storage quality characteristics of fresh-cut fruits and vegetables, and to provide reference for the further promotion and application of UV-C in fresh-cut fruits and vegetables.