【作者】 郭一丹； 寇莉萍；

【Author】 Guo Yidan;Kou Liping;College of Food Science and Engineering,Northwest A&F University;

【机构】 西北农林科技大学食品科学与工程学院；

【摘要】 为延长采后冬枣果实的货架期,采用不同剂量(500,800 Gy)的电子束和γ射线对冬枣进行辐照处理,辐照后置于温度(0±1)℃,相对湿度80%～85%的冷库中贮藏54 d,研究了不同辐照处理对贮藏期间冬枣的微生物数量与品质变化的影响。结果表明:2种辐照处理均能有效抑制冬枣腐烂率的增加和微生物的生长,贮藏结束时,对照组冬枣果实的腐烂率已达47.87%,而辐照组冬枣果实的腐烂率在20.97%～25.95%之间,远低于未辐照组。贮藏前期,辐照处理对冬枣的可溶性固形物、可滴定酸和维生素C含量无显著影响,但辐照处理使冬枣的硬度降低,促进了冬枣果皮的转红,抑制了枣果过氧化物酶活性,推迟了其活性高峰的到来。贮藏后期,辐照处理可以降低果实的呼吸强度。在各种处理中,以500 Gy电子束处理效果最好。更多还原

【Abstract】 In order to prolong the shelf life of post-harvest winter jujube,the fruits were treated with different doses(500,800 Gy) of electron beams and γ-rays and then stored at(0±1) ℃ and 80%-85% relative humidity for 54 d.The effects of different irradiation treatments on the microbial quantity and the quality of winter jujube were investigated during cold storage.The results indicated that both irradiation treatments could effectively inhibit the increase of decay rate of winter jujube and the growth of microorganism.At the end of storage,the decay rate of the winter jujube in the control group had reached47.87%,while that of the irradiated groups was between 20.97% and 25.95%,far lower than that of the control group.In the early storage period,irradiation treatment had no significant effect on the total soluble solid,titratable acid and vitamin C content of winter jujube,however irradiation treatment reduced the firmness of winter jujube and promoted the redness of pericarp,and inhibited the activity of peroxidase and delayed the peak of activity.In the later storage period,irradiation treatment could restrain the respiration intensity of the fruits.Among various treatments,the 500 Gy electron beam is the best.更多还原