电子束检疫辐照处理对我国红富士苹果品质的影响

Effect of electron beam irradiation on the quality of Chinese apple(Malus pumila Mill)

为探索电子束辐照在我国红富士苹果检疫处理中的应用可行性,本文研究了不同剂量的电子束辐照对我国红富士苹果色泽、硬度、失水率、可溶性固形物、酸度、还原型维生素C、蛋白质、脂肪以及氨基酸等营养品质的影响。结果表明,1 155 Gy及以上剂量的电子束辐照可导致苹果硬度显著下降;随着储存时间的延长,330 Gy剂量以上辐照组苹果的还原型维生素C含量明显高于对照组;低于1 650 Gy电子束辐照18 d后对红富士苹果的色泽、失水率、可溶性固形物、酸度、蛋白质、脂肪、氨基酸等品质没有影响。因此,本研究认为低于990 Gy的电子束辐照处理红富士苹果是可行的。

To evaluate the potential of electron beam irradiation as a quarantine treatment for Hong Fushi Apple （Malus pumila Mill）,we investigated the effect of electron beam irradiation by 165 Gy,330 Gy,495 Gy,660 Gy,825 Gy,990 Gy,1 155 Gy,1 320 Gy,1 485 Gy and 1 650 Gy on the physical quality of apples including color,weight loss,hardness,total soluble solids, acidity,Vc,protein, fat, and amino acid. The result showed that irradiation can decrease hardness of apple when 1 155 Gy and above 1 155 Gy. As the extension of storage time,vitamin C of above 330 Gy irradiated apples was obviously higher than that of control group. But there was no significant effect of irradiation below 1 650 Gy on color,weight loss,soluble solids,acidity,protein,fat,and amino acid of apple after 18 days. Therefore,electron beam irradiation below 990 Gy as a quarantine treatment for Hong Fushi apple is possible.