Effect of UV-C treatment on quality of blueberries fruit in low-temperature storage

Authors

ZHANG Juhua, Hunan Agricultural Sciences Academy of Agricultural Products Processing Institute, Changsha, Hunan 410125, China
LI Gaoyang, Hunan Agricultural Sciences Academy of Agricultural Products Processing Institute, Changsha, Hunan 410125, China
WANG Wei, Longping Branch, Graduate School of Hunan University, Changsha, Hunan 410125, China
LIN Shuhua, Hunan Agricultural Sciences Academy of Agricultural Products Processing Institute, Changsha, Hunan 410125, China
LIU Wei, Hunan Agricultural Sciences Academy of Agricultural Products Processing Institute, Changsha, Hunan 410125, China
TAN Huan, Hunan Agricultural Sciences Academy of Agricultural Products Processing Institute, Changsha, Hunan 410125, China

Abstract

In order to develop green preservation technology of blueberry, Southern highbush blueberries were treated by using different doses of UV-C (1.0, 2.0, 4.0 kJ/m²), and storaged at (4±0.5) ℃, changes of the quality were measured every 7 d during storage period, control samples was untreated. The results showed that UV-C treatment had better effect on improving the storage quality of blueberry, and 2 kJ/m² treatment was the best on preservation effect of blueberry, which can effectively inhibit weight loss and rotting of postharvest blueberry; when storaged for 35 days and compared to the control group, the weight loss rate reduced 11.4%, decay rate decreased 14.8%, disease time was delayed for 7～14 d, hardness was improved 16.74%, total flavonoids content was increased 765%, total phenolic content was increased 9.93%; PAL, CAT and PPO enzyme activity were increased by 1.08 times, 1.45 times and 1.28 times, respectively. This showed that proper UV-C dose could inhibit the decay of blueberry and enhance the quality and defense enzyme activities of blueberry.

Publication Date

7-28-2017

First Page

122

Last Page

128

DOI

10.13652/j.issn.1003-5788.2017.07.028

Recommended Citation

Juhua, ZHANG; Gaoyang, LI; Wei, WANG; Shuhua, LIN; Wei, LIU; and Huan, TAN (2017) "Effect of UV-C treatment on quality of blueberries fruit in low-temperature storage," Food and Machinery: Vol. 33: Iss. 7, Article 28.
DOI: 10.13652/j.issn.1003-5788.2017.07.028
Available at: https://www.ifoodmm.cn/journal/vol33/iss7/28

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