褐变及微生物安全问题仍然是鲜切苹果当前迫切需要解决的难题。本文利用风冷(AB)、紫外辐照(UV)、真空预冷(VC)及真空预冷复合紫外辐照（UV&VC）技术对鲜切苹果进行处理，并通过测定其贮藏过程中理化及微生物指标来评价不同处理方式对鲜切苹果品质的影响。结果表明:相较于常压，真空状态下低的相对湿度能够使紫外线辐照强度上升速率更快及最终辐照强度值更高。贮藏过程中，UV&VC处理组下的鲜切苹果的呼吸率和褐变程度显著低于AB、UV和VC处理组（p<0.05）。不同处理组下的鲜切苹果的MDA含量，过氧化物酶(POD)、多酚氧化酶(PPO)活性均随着贮藏时间的延长而上升，然而，UV&VC组的上升速率显著低于其他处理组（p<0.05）。同样在贮藏期内，UV&VC处理组下的鲜切苹果的维生素C、总酚含量也显著高于其他处理组（p<0.05）。除此之外，UV&VC处理组下的鲜切苹果在贮藏过程中菌落总数也明显低于其他处理组（p<0.05）。综上所述，UV&VC作为一种复合式的处理方式能够更有效地维持鲜切苹果的品质和延长货架期。

Browning and microbiological safety issues remain urgent challenges that need to be addressed in fresh-cut apples. This study applied various treatments, including air cooling (AB), ultraviolet (UV) irradiation, vacuum cooling (VC), and a combination of vacuum cooling and UV irradiation (UV VC), to fresh-cut apples. The effects of these treatments on the quality of fresh-cut apples were evaluated by measuring their physicochemical and microbiological indicators during storage. The results showed that, compared to atmospheric pressure, the lower relative humidity under vacuum conditions accelerated the rate of UV irradiation intensity increase and resulted in a higher final irradiation intensity. During storage, the respiration rate and browning degree of the fresh-cut apples in the UV VC treatment group were significantly lower than those in the AB, UV, and VC treatment groups (p<0.05). The MDA content, as well as the activities of peroxidase (POD) and polyphenol oxidase (PPO), increased with the extension of storage time under all treatment groups. However, the rate of increase in the UV VC group was significantly lower than in the other treatment groups (p<0.05). Similarly, during the storage period, the vitamin C and total phenol contents in the UV VC treatment group were also significantly higher than in the other groups (p<0.05). Additionally, the total bacterial count in the UV VC treatment group was notably lower than in the other treatment groups during storage (p<0.05). In conclusion, UV VC, as a combined treatment method, can more effectively maintain the quality of fresh-cut apples and extend their shelf life.

国家自然科学基金面上项目(32272425)；广东省自然科学基金(2020A1515011182)；广东省普通高校重点领域专项(2022ZDX4042)；广东省大学生创新创业训练计划(S202310576037)；韶关市科技计划项目(210724144530340)；韶关学院自然科学基金(SZ2020KJ05,SY2023KJ10)；海关总署科研项目(2024HK131)