电子束辐照榨菜保鲜研究

ELECTRONIC BEAM PRESERVATION OF PICKLE

本研究表明 ,天然榨菜经电子束 (8MeV) 3kGy辐照 ,在南京地区 9～ 1 0月常温(2 0～ 2 5℃ )下保质期为 3个月。辐照榨菜的卫生指标、感观指标、全N以及Pb、Hg、As的含量均符合国家标准 ,辐照对榨菜氨基酸 。

This study showed that electronic beam irradiated pickle could be remained for three months in Nanjing region from Sep.to Oct.with everage tempurature of 20～25℃.The hygiene index,sense index,whole nitrogen,content of Pb,Hg and As of the irradiated pickle accord with national standard.The irradiation treatment showed no effects on the content of amino acid and crude cellulose.