To evaluate the effects of γ irradiation on the edible quality of sun-cured crispy radish after γ irradiation, we measured volatile components, microstructure,color, and texture. Gamma irradiation had certain effect...To evaluate the effects of γ irradiation on the edible quality of sun-cured crispy radish after γ irradiation, we measured volatile components, microstructure,color, and texture. Gamma irradiation had certain effects on the composition and content of volatile components in sun-cured crispy radish, which increased the content of aldehydes, ketones and sulfur-containing substances. Increasing doses of irradiation caused declines in characteristics such as crispness, hardness,cohesiveness, and chewiness. Compared with the control, there were no obvious effects of γ irradiation on brightness L*, red-green value a* and yellow-blue value b*,and the total color difference ΔE was not significant. Scanning electron microscopy revealed that, after γ irradiation at a dose of 13.72 kGy, the vascular tissue in the radish root-skin was slightly damaged, and some small folds appeared on the cell wall of parenchymal cells in the flesh part, covered with a small amount of tiny particles. Considering the effects of γ irradiation on the quality of sun-cured crispy radish, low doses of γ irradiation are recommended, and this study can be a reference for the application of γ irradiation in the preservations of radish and similar vegetable products.展开更多
基金Supported by Agricultural Science and Technology Innovation Fund of Hunan Province(2017XC12)Scientific and Technological Innovation Project in Hunan Academy of Agricultural Sciences(2016QN11)+1 种基金Hunan Province Engineering Technology Research Center of Agricultural Biological Irradiation(2017PT03)Platform Scientific Fund Project(2016KF006)~~
文摘To evaluate the effects of γ irradiation on the edible quality of sun-cured crispy radish after γ irradiation, we measured volatile components, microstructure,color, and texture. Gamma irradiation had certain effects on the composition and content of volatile components in sun-cured crispy radish, which increased the content of aldehydes, ketones and sulfur-containing substances. Increasing doses of irradiation caused declines in characteristics such as crispness, hardness,cohesiveness, and chewiness. Compared with the control, there were no obvious effects of γ irradiation on brightness L*, red-green value a* and yellow-blue value b*,and the total color difference ΔE was not significant. Scanning electron microscopy revealed that, after γ irradiation at a dose of 13.72 kGy, the vascular tissue in the radish root-skin was slightly damaged, and some small folds appeared on the cell wall of parenchymal cells in the flesh part, covered with a small amount of tiny particles. Considering the effects of γ irradiation on the quality of sun-cured crispy radish, low doses of γ irradiation are recommended, and this study can be a reference for the application of γ irradiation in the preservations of radish and similar vegetable products.
