TI - UV-C光照和冷藏对荔枝、龙眼、龙眼等亚热带水果酚类和抗氧化特性的影响本研究旨在探讨UV-C辐照和冷藏对荔枝、龙眼和红毛丹的货架期和抗氧化水平的影响。三种形式的新鲜水果(完整的、去壳的和去壳的)通过冷藏和UV-C照射进行处理。加工后，测定变质率、酚类化合物和抗氧化能力。以腐坏率作为腐坏指标。结果表明，冷藏和UV-C暴露均可延长水果的货架期。冷藏提高了荔枝的抗氧化水平，但导致龙眼和红毛丹的营养成分降解;UV-C辐射增强了荔枝抗氧化能力，但降低了龙眼和红毛丹的抗氧化能力。去除外壳和石头与荔枝中抗氧化剂的减少有关。水果对抗氧化水平的影响各不相同，这是由激效现象造成的。 The change of phytochemical levels was hypothesized as an accumulative process. The effects of fruit forms were not consistent in different fruits, which could be multifactorially influenced. SN - 0146-9428 UR - https://doi.org/10.1155/2017/8785121 DO - 10.1155/2017/8785121 JF - Journal of Food Quality PB - Hindawi KW - ER -