摘要
以美国进口葡萄(无核红提)为试材,用剂量为0、0.56、1.11和2.10 kGy的电子束辐照后分别于室温(13-17℃)下贮藏7d,低温(4℃±1℃)下贮藏15 d。采用单一pH法和色度空间法测定果皮花青素含量和色差变化,用硬度计检测果肉耐压力。结果表明,电子束辐照导致葡萄果皮花青素含量下降,其下降幅度随剂量增加而加大,其中2.10kGy辐照果皮花青素含量显著低于未辐照处理。电子束处理对葡萄果实耐压力产生影响,但与剂量无相关性,其中室温贮藏葡萄的果实耐压力低于相应未辐照处理,低温贮藏15 d时,0.56 kGy电子束处理的果实耐压力高于相应未辐照处理。电子束处理可减少葡萄微生物数量,且剂量越高,微生物数量越少,腐烂率越低,可保证较好的防腐效果。
Table grapes imported from United States were irradiated by electronic beam with absorbed doses of 0, 0.56, 1.11 and 2.10 kGy, respectively and then stored for 7 d at 13-17 ℃ and 15 d at 4 ℃. The monomeric anthocyanin content, color parameter, turgor pressure and fresh-keeping quality of table grape were determined. The results show that the contents of monomeric anthocyanin decrease with the increase of absorbed dose, and the significant difference is found between 0 kGy group and 2.10 kGy group. Turgot pressure is affected by E-beam irradiation, storage temperature and storage time. The optimum condition in our experiment to keep turgor pressure is storage for 15 d at 4℃ with 0.56 kGy irradiation. E-beam irradiation could reduce microbial load and rotting rate effectively and ensure good fresh-keeping effect, and higher dose led to lower microbial load and rotting rate
出处
《辐射研究与辐射工艺学报》
CAS
CSCD
2013年第6期46-50,共5页
Journal of Radiation Research and Radiation Processing
基金
农业部公益性行业(农业)科研专项"核技术在高效低碳农业中的应用"(201103007)
上海市"科技创新行动计划"技术标准项目(11dz0502800)专项资金资助
关键词
电子束
辐照
葡萄
色泽
保鲜
E-beam, Irradiation, Table grape, Color, Fresh-keeping
