【摘要】 本研究利用不同剂量的60Coγ射线对桃果实进行贮前辐照处理,以观察桃果实在冷藏过程中压缩特性的变化规律,并测定了果实的糖度和pH值,获得相应的品质参数。试验结果表明:1.0kGy剂量的辐照处理加速果实的后熟和软化,0.3kGy剂量的辐照处理对果实硬度Fmaxi和压缩弹性模量E没有显著的影响;辐照对pH值和失重率有一定影响,对糖度没有显著影响。在贮藏初期糖酸比下降,而在后期0.3kGy剂量的辐照使糖酸比下降平缓。更多还原

【Abstract】 Harvested peaches were irradiated at different doses and then stored at 1℃, the changes of compress characteristics of peaches during cold storage were studied.Sugar-content and pH were also mensured.Results indicated that 0.3kGy was the preferable dose and had no remarkable effect on firmness and elasticity modulus of peach;1.0kGy accelerated fruit post-ripening and intenerating.Irradiation had no significant effect on sugar-content and had influence on pH and weightlessness rate.At the beginning of cold-storage,sugar-acid ratio descended a little,but in a later period 0.3kGy irradiation made sugar-acid ratio decreased slowly.更多还原