研究了采后UV-C辐照对软枣猕猴桃贮藏期间果实品质、酚类物质含量和抗氧化活性的影响。将果实采摘后立即用不同剂量（1.05、2.1和4.2 kJ /m2）的UV-C辐照处理，随后跟踪测定其在室温贮藏和冷藏期间硬度、可溶性固形物、总酚、总黄酮、总花色苷含量和抗氧化活性的变化。结果显示，UV-C处理能够提高果实贮藏期间可溶性固形物含量，延缓果实硬度下降，并显著促进了果实总酚、总黄酮及总花色苷的合成与积累，有效提高果实贮藏期间的抗氧化活性。室温贮藏条件下UV-C处理果实酚类物质含量达到最大时的剂量及其效应时间为4.2 kJ/m2 UV-C辐照后贮藏5 d；冷藏条件下为1.05 kJ/m2 UV-C辐照后贮藏3 d。UV-C辐照处理可作为一种安全无毒的采后处理方式改善和提高软枣猕猴桃果实品质、酚类物质含量和抗氧化活性。

The effect of ultraviolet (UV)-C irradiation at different dosages on fruit quality, phenolic contents, and antioxidant activity of Actinidia arguta during storage were investigated. Fresh fruits were exposed to different doses (1.05, 2.1, and 4.2 kJ/m2）of shortwave UV-C immediately after harvest, while fruit firmness, total soluble solid content, total phenolic content, flavonoid content, anthocyanin content, and antioxidant capacity of Actinidia arguta were determined during room-temperature storage and cold storage. The results showed that UV-C treatment increased the total soluble solid content, delayed the decrease in fruit ?rmness, signi?cantly enhanced the synthesis and accumulation of total phenolics, total ?avonoids, and anthocyanins, and effectively improved the antioxidant activity of fruit during storage. When stored at 25 ℃, the fruits treated with 4.2 kJ/m2 UV-C irradiation showed the highest content of phenolic compounds after five days of storage. During storage at 0 ℃, the highest phenolic content was reached in fruits treated with 1.05 kJ/m2 UV-C irradiation and stored for three days. These results suggest that UV-C irradiation can serve as a safe and non-toxic postharvest treatment method to improve and enhance fruit quality, phenolic content, and antioxidant activity of Actinidia arguta fruits.

中国农业科学院科技创新工程专项经费项目（CAAS- ASTIP-2015-ZFRI）；河南省基础与前沿技术研究项目（152300410139）