摘要
探讨电子束辐照对＂艾利奥特＂蓝莓采后冷藏期间品质及生理代谢的影响,为探索实用、有效的蓝莓贮藏技术提供一定的理论依据和技术支撑。辐照剂量分别为0.5、1、1.5、2和3kGy,以未辐照的处理为对照,蓝莓辐照后置于温度为（1±0.5）℃、相对湿度为80%~85%的冷库中,定期检测各项指标,研究不同剂量辐射对蓝莓生理代谢及品质的影响。结果表明：适宜剂量的电子束处理可显著降低蓝莓的腐烂率、失重率,并可有效抑制蓝莓的呼吸强度,较好的保持了细胞膜结构的完整性;延缓可溶性固形物、维生素C、及可滴定酸含量的下降;对蓝莓果皮无显著褪色的副作用,延长了其有效贮藏期。其中以辐照剂量为1kGy的电子束辐照处理对＂艾利奥特＂蓝莓的贮藏效果最为显著,可将其有效贮藏期由原来的30d延长至60d,好果率可达90%以上,失水率控制在10%以内,显著优于其他处理组。
In oder to explore safe, simple and effective storage technology, experiment was conducted with ＂ai li ao te＂blueberry for studying the effect of electron beam on quality and physiological metabolism. Fruit was stored at temperature of（1±0.5）℃, with RH of 80%~85%, and treated with electron beam of 0.5、1、1.5、2、3kGy. The results showed that the proper dose of electron beam could decline the bad fruit rate and weightlessness, restrain respiration intensity, alleviate the decline of soluble solids, acid and Vc content. Meanwhile it did not have significant negative effects on pulp colour. All these showed that electron beam of 1kGy treatment could keep the best storage quality of blueberry, keep the sound berry and weightlessness rate at 〉90% and 〈10% respectively, prolong the effective storage time from 30d to 60d.
出处
《核农学报》
CAS
CSCD
北大核心
2013年第9期1308-1316,共9页
Journal of Nuclear Agricultural Sciences
基金
上海市委重点科技攻关项目(16391900300)
关键词
电子束
生理代谢
品质
Electron beam
Quality
Physiological metabolism
