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中文摘要：
采用1.7kJ/m2的短波紫外线（ultraviolet C,UV-C）辐照韭菜,研究其对韭菜采后品质及活性氧代谢相关酶的影响。结果显示：1.7kJ/m2 UV-C处理能够显著降低韭菜的黄变率和腐烂率。贮藏过程中,UV-C处理有效的延缓了韭菜叶绿素的降解,在处理后第8天,紫外多次处理组降解了19.47%,对照组则降解了30.53%;UV-C处理后蛋白质,总酚等营养物质的损失也不同程度的减少。UV-C处理诱导了韭菜中过氧化氢酶（catalase,CAT）、过氧化物酶（peroxidase,POD）、超氧化物歧化酶（superoxide dismutase,SOD）活性的增加。结果表明UV-C处理为有效的韭菜保鲜方法。
英文摘要：
Post-harvest quality and reactive oxygen species（ROS） metabolism-related enzyme activities were analyzed in postharvest leeks after exposure to a level of 1.7 kJ/m2 UV-C（ultraviolet C） irradiation.This dose of UV-C irradiation significantly inhibited xanthochromia and rotting rate,and slowed the decline of chlorophyll in leeks,with only 19.47% of chlorophyll degraded in multiple UV-C irradiated leeks 8 days after treatment compared with 30.53% in the control.The losses of protein,total phenols and other nutrients were also reduced by the UV-C treatment.The activities of CAT,POD and SOD were higher in UV-C treated leeks than the control.In conclusion,the data obtained suggest that UV-C irradiation is a potential strategy to improve post-harvest quality of stored leeks.
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