IRRADIATION PRESERVATION PROCESSING STUDY OF STRAWBERRY

Xu Shihong; Zhu Zhaodi; Zhong Xiuqing

您当前的位置：

首页 >

文章列表页 >

IRRADIATION PRESERVATION PROCESSING STUDY OF STRAWBERRY

更新时间：2023-04-23

- IRRADIATION PRESERVATION PROCESSING STUDY OF STRAWBERRY
- Journal of Radiation Research and Radiation Processing Vol. 10, Issue 1, Pages: 57-59(1992)
- 作者机构：
  
  1.浙江省技术物理应用研究所，杭州
  2.杭州市大观山果园，杭州
  3.浙江省微生物研究所，杭州
- 作者简介：
- 基金信息：
- DOI：
  CLC：
扫描看全文
Xu Shihong, Zhu Zhaodi, Zhong Xiuqing. IRRADIATION PRESERVATION PROCESSING STUDY OF STRAWBERRY. [J]. Journal of Radiation Research and Radiation Processing 10(1):57-59(1992)
DOI：

Xu Shihong, Zhu Zhaodi, Zhong Xiuqing. IRRADIATION PRESERVATION PROCESSING STUDY OF STRAWBERRY. [J]. Journal of Radiation Research and Radiation Processing 10(1):57-59(1992) DOI：

摘要

本文研究了草莓辐照保鲜工艺。结果表明，封口工艺或它同一定剂量下辐射处理工艺的复合，没有实用价值。它唯有同冷藏工艺复合，方可促进保鲜期的延长。一定剂量下辐射处理工艺能为草莓贮藏提供较理想的初始状态，但同时促使高速率劣变。把辐射处理、冷箱冷藏和封口三种工艺组合起来，能够产生双重协同效应，使草莓保鲜效果达到最佳值。

Abstract

Radiation preservation processing of strawberry was studied in this paper. The results show that single seal processing or it combined with irradiation processing under given doses is of no practical value, but it only combined with chill processing can promote lengthening period of fresh keeping. Single irradiation processing under given doses provides not only good initial state, but also the beginning of bad development at top speed on microorganism. The composite processing of irradiation, chill and seal can supply extended shelf lifetime with optimum value of dual synergetic effect.

关键词

辐射保鲜微生物草莓工艺协同效应

Keywords

Irradiation preservationMicroorganismStrawberryProcessingSynergetic effect

references

Views

下载量

CSCD

Alert me when the article has been cited

提交

Tools

Publicity Resources

IRRADIATION PRESERVATION STUDY ON BEIJING ROAST DUCK BY LOW DOSE

Related Author

No data

Related Institution

Beijing Radiation Center

北京市卫生防疫站

北京医大

首都医学院

北京食品研究所

⁰