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CHEN Zhijun 1; KONG Qiulian 1; YUE Ling 1; YAN Weiqiang1; BAO Yingzi2; DAI Xudong2; QI Wenyuan 1

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更新时间：2021-12-01

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- Journal of Radiation Research and Radiation Processing Vol. 31, Issue 6, Pages: 60402-060402(2013)
- 作者机构：
  
  1. 1（上海市农业科学院）,上海,201106
  2. 2（上海束能辐照技术有限公司）,上海,201401
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CHEN Zhijun 1, KONG Qiulian 1, YUE Ling 1, et al. [J]. Journal of Radiation Research and Radiation Processing 31(6):60402-060402(2013)
DOI：

CHEN Zhijun 1, KONG Qiulian 1, YUE Ling 1, et al. [J]. Journal of Radiation Research and Radiation Processing 31(6):60402-060402(2013) DOI：

摘要

以美国进口葡萄（无核红提）为试材，用剂量为0、0.56、1.11和2.10 kGy的电子束辐照后分别于室温（13−17 ℃）下贮藏7 d，低温（4 ℃±1 ℃）下贮藏15 d。采用单一pH法和色度空间法测定果皮花青素含量和色差变化，用硬度计检测果肉耐压力。结果表明，电子束辐照导致葡萄果皮花青素含量下降，其下降幅度随剂量增加而加大，其中2.10 kGy辐照果皮花青素含量显著低于未辐照处理。电子束处理对葡萄果实耐压力产生影响，但与剂量无相关性，其中室温贮藏葡萄的果实耐压力低于相应未辐照处理，低温贮藏15 d时， 0.56 kGy电子束处理的果实耐压力高于相应未辐照处理。电子束处理可减少葡萄微生物数量，且剂量越高，微生物数量越少，腐烂率越低，可保证较好的防腐效果。

Abstract

Table grapes imported from United States were irradiated by electronic beam with absorbed doses of 0, 0.56, 1.11 and 2.10 kGy, respectively and then stored for 7 d at 13−17 ℃ and 15 d at 4 ℃. The monomeric anthocyanin content, color parameter, turgor pressure and fresh-keeping quality of table grape were determined. The results show that the contents of monomeric anthocyanin decrease with the increase of absorbed dose, and the significant difference is found between 0 kGy group and 2.10 kGy group. Turgor pressure is affected by E-beam irradiation, storage temperature and storage time. The optimum condition in our experiment to keep turgor pressure is storage for 15 d at 4℃ with 0.56 kGy irradiation. E-beam irradiation could reduce microbial load and rotting rate effectively and ensure good fresh-keeping effect, and higher dose led to lower microbial load and rotting rate.Cited

关键词

电子束辐照葡萄色泽保鲜

Keywords

E-beamIrradiationTable grapeColorFresh-keeping

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