To prevent the decay of satsuma mandarin fruit during the distribution process, we investigated the effect of ultraviolet-C (UV-C) irradiation and temperature treatment (TT) on scoparone (a phytoalexin) production in fruits. To this end, the fruits were maintained at 20°C for 24 h following irradiation, and then the scoparone content was measured after export to Singapore by sea freight or after domestic storage. The scoparone content in the flavedo of TT fruits significantly increased for 24 h after UV-C irradiation, compared with that in the flavedo of non-TT fruits. In fruits exported in reefer containers (0°C), the scoparone content in the TT fruits was 59.1 μg·g⁻¹FW, whereas that in non-TT fruits was 15.1 μg·g⁻¹FW. The domestically stored fruits showed similar trends to those of the exported fruits. The scoparone content in domestically stored fruits was higher than that in the exported fruits because the storage temperature was higher than the temperature in the reefer container used for export. There was a significant difference in the decay rate between UV-C-irradiated and non-irradiated fruits. These results showed that UV-C irradiation was effective in reducing the decay of fruits exported by sea, and TT before storage induced scoparone production in the flavedo, even under cold storage.

为了防止蜜桔果实在配送过程中腐烂，我们研究了紫外线-C (UV-C) 照射和温度处理 (TT) 对水果中莨菪酮（一种植物抗毒素）产生的影响。为此，将果实在辐照后在 20°C 下保持 24 小时，然后在通过海运出口到新加坡或在国内储存后测量东莨菪酮的含量。与非TT水果的flavedo相比，UV-C照射24 h后，TT水果flavedo中的scoparone含量显着增加。在冷藏集装箱（0°C）出口的水果中，TT 水果中的scoparone 含量为59.1 μg·g ^-1 FW，而非TT 水果中的为15.1 μg·g ^-1转发。国内储存的水果与出口水果的趋势相似。国内储存水果中的莨菪酮含量高于出口水果，因为储存温度高于用于出口的冷藏集装箱中的温度。UV-C辐照和未辐照水果之间的衰减率存在显着差异。这些结果表明，UV-C 辐照可有效减少海运水果的腐烂，并且即使在冷藏条件下，储存前的 TT 也会诱导 flavedo 中的莨菪酮产生。