电子束辐照对鲜切西洋芹的保鲜效应

Effect of electron beam irradiation on preservation of fresh-cut celery

为探讨电子束对鲜切西洋芹的保鲜效果,通过不同剂量(400、1 000 Gy和2 000 Gy)电子束处理对鲜切西洋芹微生物的控制作用,测定辐照对Vc、可溶性固形物、总糖、可溶性蛋白等营养品质指标及呼吸强度、多酚氧化酶等生理生化指标的影响。结果表明:电子束1 000 Gy和2 000 Gy均能较好地控制各种微生物的生长;两处理均可显著降低呼吸作用,明显抑制多酚氧化酶的活性,延缓总糖含量的增加,对Vc及可溶性固形物无破坏作用;4℃条件下贮藏12 d,1 000 Gy处理的鲜切西洋芹感官指标良好。综合电子束辐照对鲜切西洋芹的品质指标和感官指标的影响,确定1 000 Gy为最佳处理剂量。

In order to investigate the effect of electron beam on preservation of fresh-cut celery, the inhibiting action of electron beam irradiation at different doses on microorganisms of fresh-cut celery was studied,and the effects of the irradiation on the fresh-cut celery＇s nutritional quality indexes（such as vitamin C, soluble solids, total sugar and soluble protein）and physiological and biochemical indexes（such as respiration intensity and polyphenol oxidase）were tested. The results showed that the irradiation at a dose of 1 000 or 2 000 Gy could effectively inhibit the growth of the microorganisms and the polyphenol oxidase activity, significantly decrease the respiration and retard the increase of total sugar content,and besides,had no bad effect on the vitamin C and soluble solids. Stored at 4 ℃ for 12 days, the fresh-cut celery irradiated at a dose of 1 000 Gy was still good in sensory index. According to the above results,the optimal dose of irradiating fresh-cut celery was 1 000 Gy.