摘要
采用^(60)Co-γ射线辐照处理(0、0.25、0.50、0.75、1.00 k Gy)榛子鲜果,动态监测(4.0±0.5)℃条件下冷藏3个月期间其生理指标及脂质营养的变化。结果显示,0.25~1.00 k Gy的辐照可延缓榛子鲜果超氧化物歧化酶和过氧化氢酶活力的下降,并降低其多酚氧化酶活力;其中0.50 k Gy处理组效果最为显著,贮藏结束时0.50 k Gy处理组榛子鲜果的呼吸速率较未辐照样品降低了25.81%,丙二醛含量减少了18.5%,脂氧合酶活力降低了4.18%。辐照对榛子脂肪酸组成和相对含量、过氧化值、酸价无显著影响。对贮藏90 d的榛子鲜果各指标进行主成分分析,发现0.50 k Gy^(60)Co-γ射线辐照贮藏效果最好。综上,^(60)Co-γ辐照可通过影响采后榛子果实的生理活动来延缓果实的衰老,有效延长其保质期。
Fresh hazelnuts were treated by^(60)Co-γirradiation(0,0.25,0.50,0.75 and 1.00 kGy)and stored at(4.0±0.5)℃for up to three months.Changes in physiological indexes and lipid nutrition were monitored during the storage period.The results showed that irradiation at a dose of 0.25-1.00 kGy delayed the decline in superoxide dismutase(SOD)and catalase(CAT)activity,and reduced the activity of polyphenol oxidase(PPO)in fresh hazelnuts.The irradiation dose of 0.50 kGy was the most effective,and at the end of storage,the respiratory intensity,malondialdehyde(MDA)content and lipoxygenase activity of the irradiated sample decreased by 25.81%,18.50%and 4.18%compared with those of the non-irradiated one,respectively.However,irradiation had no significant effect on fatty acid composition and content,peroxide value(POV)or acid value(AV).Principal component analysis(PCA)performed on fresh hazelnuts stored for 90 d also showed that 0.50 kGy^(60)Co-γirradiation imparted the best storage quality to fresh hazelnuts.These results suggest that^(60)Co-γirradiation can delay the senescence and effectively extend the shelf life by affecting the postharvest physiology of fresh hazelnuts.
作者
王冠
岳鑫颖
吕春茂
孟宪军
宣景宏
杨明源
WANG Guan;YUE Xinying;LÜChunmao;MENG Xianjun;XUAN Jinghong;YANG Mingyuan(College of Food Science,Shenyang Agricultural University,Shenyang 110866,China;Liaoning Green Agricultural Technology Center,Shenyang 110027,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第15期212-219,共8页
Food Science
基金
辽宁省“揭榜挂帅”科技攻关项目(2022JH1/10900006)
辽宁省重点研发计划项目(2020JH2/10200037)。
