Assessment of quality and antioxidant capacity of peach in response to different UV-C dose irradiation.

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2024-10-22 DOI:10.1111/1750-3841.17479

Shuai Han, Xu Wang, Haihua Cong, Youzhi Wu, Hongfang Cai

引用次数: 0

Abstract

The effects of different doses of UV-C irradiation (0, 0.5, 1.0, 2.0, and 4.0 kJ m^-2) on the quality and antioxidant capacity of peach fruit were examined. Results showed that irradiation at 2.0 kJ m^-2 led to higher firmness and total soluble solids, as well as lower weight loss and decay index. Additionally, peach fruits irradiated with 2.0 kJ m^-2 UV-C exhibited increased production of reactive oxygen species, which in turn stimulated the synthesis of total phenolics and total flavonoids and enhanced the activities of superoxide dismutase, catalase, peroxidase, and ascorbate peroxidase. Overall, the best abiotic stress effect was observed with 2.0 kJ m^-2 UV-C irradiation, resulting in improved shelf quality and increased antioxidant capacity of peach fruits during storage. PRACTICAL APPLICATION: This study provides a theoretical basis for the application of UV-C irradiation in peach fruit preservation.

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评估不同紫外线 C 剂量照射下水蜜桃的品质和抗氧化能力。

研究了不同剂量的紫外线-C 照射（0、0.5、1.0、2.0 和 4.0 kJ m-2）对桃果质量和抗氧化能力的影响。结果表明，2.0 kJ m-2 的辐照可提高果实硬度和总可溶性固形物，降低失重和腐烂指数。此外，用 2.0 kJ m-2 紫外线-C 照射的桃果显示活性氧生成增加，这反过来又刺激了总酚类和总黄酮类化合物的合成，并提高了超氧化物歧化酶、过氧化氢酶、过氧化物酶和抗坏血酸过氧化物酶的活性。总体而言，2.0 kJ m-2 紫外线-C 照射的非生物胁迫效果最好，从而改善了桃果的货架质量，提高了贮藏期间的抗氧化能力。实际应用：本研究为紫外线-C 照射在桃果保鲜中的应用提供了理论依据。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.