摘要
电子束辐照是一种利用电子加速器产生的电子束射线能量杀灭果蔬表面微生物,抑制果蔬生理活动,从而延长果蔬货架期的保鲜技术手段。与常规保鲜方法相比,电子束辐照保鲜是冷杀菌技术,杀菌效率高,并能较好的保持其原有感官品质、营养和风味,具有安全高效、无污染、无添加等优点。该研究对电子束辐照的技术特点、对果蔬品质的影响及研究进展、辐照食品安全性进行介绍,并对其应用前景进行展望。
Electron beam irradiation is a kind of preservation technology using the eletron beam rays induced by electron accelerator to kill microorganisms on the surface of fruits and vegetables,inhibit the physiological activities of fruits and vegetables,and thus prolong the shelf life of fruits and vegetables.Compared with the conventional methods,electron beam irradiation was cold sterilization technology with high sterilization efficiency,and it could maintain the original sensory quality,nutrition and flavor.Electron beam irradiation technology had the advantages of safety,high efficiency,no pollution,no addition,and so on.In this paper,the technical characteristics of electron beam irradiation,effect on the quality of fruits and vegetables,research progress,and the safety of irradiated food were introduced,and its application prospect was prospected.
作者
董婷
高鹏
汪菡月
李华
王丹
陈浩
DONG Ting;GAO Peng;WANG Hanyue;LI Hua;WANG Dan;CHEN Hao(College of Life Science and Engineering,Southwest University of Science and Technology,Mianyang,Sichuan 621002;Sichuan Institute of Atomic Energy,Chengdu,Sichuan 610101;Irradition Preservation Key Laboratory of Sichuan Province,Chengdu,Sichuan 610101)
出处
《北方园艺》
CAS
北大核心
2020年第16期133-138,共6页
Northern Horticulture
基金
四川省科技计划重点研发资助项目(2018GZ0003)
国际原子能机构合同资助项目(19204)
四川省科技计划重点研发资助项目(2019YFN0120)。
关键词
电子束
电子加速器
辐照技术
果蔬品质
保鲜方法
electron beam
electron accelerator
irradiation technology
quality of fruits and vegetables
preservation method
