【摘要】 鲜切菜由于受到机械切割 ,而使组织裸露 ,微生物大量侵入 ,酶的活性升高 ,极易引起腐败变质。通过对鲜切西洋芹的辐照保鲜研究得出 ,辐照剂量为 1kGy可有效控制微生物繁殖 ,使细菌数降低 2个数量级 ,霉菌和酵母菌降低一个数量级 ,大肠菌群未检出 ;大大抑制了酶的活力 ,多酚氧化酶的峰值较对照降低 60个活力单位 ;营养指标良好 ,贮藏至第 6天Vc含量高于对照 15 % ;感官品质优良。更多还原

【Abstract】 The quality of the celery is usually lowered by the mechanical cutting, which leads to the increased microorganism growth and enzyme’s activity for tissues exposed. The results of the work on irradiation preservation technique of the fresh-cut celery showed that the dose of 1kGy can effectively decrease the number of bacteria by order of 102, molds and yeasts by the order of 101, and the MPN of the group of coliform lowered to less than 30. The PPO’s enzyme’s activity was much inhibited and was found 60U lower than the non-irradiated one. Vitamin C(Vc) were 15% higher than the non-irradiated one after 6 days storage, and the sensory evaluation was still good condition.更多还原