摘要
采用电子加速器辐照草莓,并测定辐照对草莓微生物含量、腐烂指数、失重率及相关生物指标的影响。试验表明1.0、2.0、3.0kGy剂量的电子加速器辐照能减少草莓的微生物量,延缓草莓腐烂的速度,为草莓的保存提供良好的初始状态,其中2.0、3.0kGy的辐照能延长草莓保质期2～3d。辐照后草莓的可溶性固形物、Vc和总酸含量比对照降低慢,表明本试验剂量下的辐照不影响草莓的营养品质。因此,对草莓进行2.0～3.0kGy电子束辐照是有效的贮藏保鲜方法。
Effects of ion beam irradiation on strawberry quality were studied,in this study and microbial biomass,decay index,weight loss and biological index were detected.Irradiation dosage were 1.0,2.0 and 3.0kGy.The results showed that the irradiation decreased the number of microorganism in the strawberry and delayed the rotten speed.The soluble solids,Vc and total acid content of irradiated strawberry reduced slower than that of control.It indicated that the irradiation dosage did not affect the quality of strawberry in this study.Therefore,2.0 ～ 3.0kGy of ion beam irradiation were an excellent irradiation dosage for strawberry preservation.
出处
《核农学报》
CAS
CSCD
北大核心
2011年第3期510-513,共4页
Journal of Nuclear Agricultural Sciences
基金
四川省科技支撑项目(2008SZ0223
2008SG0029)
农业部公益性行业科研专项"核技术农业应用"项目(200803034)
关键词
电子束辐照
草莓
保鲜
ion beam irradiation
strawberry
fresh-keeping
