Synergistic effects of ultraviolet light irradiation and high-oxygen modified atmosphere packaging on physiological quality, microbial growth and lignification metabolism of fresh-cut carrots
文献类型： 外文期刊
作者： Li, Li 1 ; Li, Changbao 1 ; Sun, Jian 1 ; Xin, Ming 1 ; Yi, Ping 1 ; He, Xuemei 1 ; Sheng, Jinfeng 1 ; Zhou, Zhugui 1 ; Ling 1 ;
作者机构： 1.Guangxi Acad Agr Sci, Agrofood Sci & Technol Res Inst, 174 East Daxue Rd, Nanning 530007, Peoples R China
2.Guangxi Key Lab Fruits & Vegetables Storage Proc, 174 East Daxue Rd, Nanning 530007, Peoples R China
关键词： Ultraviolet light C; High-oxygen modified atmosphere packaging; Fresh-cut carrots; Synergistic effects; Gene expressions
期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：5.537； 五年影响因子：5.821 ）
ISSN： 0925-5214
年卷期： 2021 年 173 卷
页码：
收录情况： SCI
摘要： The present study investigated influences of ultraviolet light C (UV-C; 2 kJ m(-2)) irradiation and high-oxygen modified atmosphere packaging (MAP; 80 % O-2, 10 % CO2 and 10 % N-2) on physiological quality, microbial growth and lignification metabolism of fresh-cut carrots. After 15-d cold storage, comparing with either treatment alone, the combination of UV-C irradiation and high-oxygen MAP (abbr. UV-C + MAP) more obviously inhibited firmness, weight loss, ascorbic acid, total carotenoid and gamma-aminobutyric acid declines, reduced respiration and ethylene production rates as well as delayed bacterial growth. UV-C + MAP more strongly restrained whiteness index, total phenolic, lignin and malondialdehyde increases. Furthermore, UV-C + MAP treatment more efficiently retarded lignin synthesis by suppressing phenolic metabolism-related enzyme (phenylalanine ammonialyase, PAL; polyphenoloxidase, PPO; peroxidase, POD) activities and their gene (DcPAL; DcPPO; DcPOD) expressions. Above results indicated that UV-C + MAP exhibited synergistic effects in retaining physiological quality, delayed senescence process, reducing microbial growth, alleviating lignification degree, and lessened surface whitening. Therefore, UV-C + MAP could maintain overall quality and extend shelf-life during storage of fresh-cut carrots.
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