The Influence Of UV-C Radiation On Mango Fruit Storability And Basal Metabolism During Storage

Mango fruits were radiated by UV-C in4.9KJ/m2dose and then stored at23℃without light. The nutritious quality was obviously different between mangoes with UV-C radiation and without UV-C radiation. The results indicated that4.9KJ/m2UV-C radiation dramatically decreased decay rate, maintained good firmness, reduced the rate of respiration and release of ethylene, prohibited the decrease process of Vitamin C and soluble solid contents. During the earlier period of storage, the contents of free proline and total phenols were higher and the content of soluble protein was lower in the UV-C radiated fruits compared with the untreated fruits.The oxidation resistance between fruits with UV-C radiation and without radiation was dramatically different. The activity of SOD and ability to reduce O2-in the peel of mango were greatly enhanced with UV-C radiation. After UV-C radiation, the activity of APX, POD and CAT in the peel of mango increased with the decrease of O2-, H2O2and MDA accumulation. Meanwhile, UV-C radiation prohibited the activity of LOX.The experimental results indicated that the ripening of mango fruits could be prohibited effectively with UV-C radiation of4.9KJ/m2. Good firmness was observed with high contents of ascorbic acid and total phenols. In addition, free proline content increased and soluble protein content decreased.Meanwhile, UV-C treatment increased oxidation resistance ability in the peel of mango, enhancing the ability to eliminate ROS and oxidation of lipid in cell membrane. At last, the ripening of fruits was inhibited and the disease resistance ability was enhanced.