中文摘要：

研究了4 kJ/m2短波紫外线照射处理对采后番茄在14℃贮藏35 d主要品质及抗氧化性能的影响。结果表明：4 kJ/m2短波紫外线照射处理能保持番茄果实硬度、延迟转色,同时显著促进了总酚、类黄酮的次生代谢合成,提高了番茄红素含量及抗氧化酶CAT、SOD、APX和GR的活性,从而显著提高了番茄果实的抗氧化能力。短波紫外线处理对采后番茄的贮藏保鲜及提高总酚、类黄酮和番茄红素等植物营养素的含量具有潜在的应用前景。

英文摘要：

The effects of 4 kJ/m2 UV-C irradiation on main qualities and antioxidants of tomato during storage were investigated.The experimental results indicated that 4 kJ/m2 UV-C irradiation maintained a high level of firmness and delayed the color development,significantly promoted the accumulation of phenolics,flavonoids and lycopene,increased the antioxidant enzyme activities of CAT,SOD,APX and GR,consequently showed higher antioxidant ability during storage.The results suggested that UV-C irradiation had the potential to apply on extending the shelf life and enhancing antioxidants of tomato fruit.