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《South China Fruits》 2013-01
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Effects of UV-C Treatment on Chilling Injury and Fruit Quality of Peach

CHEN Yizhao1,GANG Chengcheng1,WANG Yijia1,LI Jianlong1,HE Zhengyue2,PAN Bin2,LUO Bin2(1 College of Life Science,Nanjing University,Nanjing,210093;2 Zhangjiagang City Fenghuang Town Agricultural Service Center)  
The effects of UV-C(0.5 kJ·m-2、1 kJ·m-2、1.5 kJ·m-2) treatments on alleviating chilling injury of juicy peach fruit(Prunus persica) were investigated during cold storage(3 ℃±1 ℃).The results showed that all of the treatments reduced fruit browning effectively,also remained titratable soluble solid(TSS),mitigated the increase of MDA and PPO,There were no significant differences between the UV-C treatments.However,firmness value of 1.5 kJ·m-2 UV-C treatment was significantly higher than that of CK(P0.05) in 5~20 days after refrigeration,which exhibited better anti-soften effect.UV-C treatments led to the increase of relative conductivity in fruits with increasing dose.
【Fund】: 张家港市凤凰水蜜桃营养生理、腐烂机理及保鲜综合技术研究(ZKN1002);; APN全球变化基金项目(ARCP2011-06CMY-LI);; 国家高新技术(“863”计划)专题项目(2007AA10Z231)资助
【CateGory Index】: S662.1
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