高能电子束辐照对草莓保鲜效果的影响  

Fresh-keeping effect of high energy electron beam irradiation on strawberry

作　　者：杨俊丽[1,2] 陈召亮[1] 王海宏[1] 乔勇进[1] 

机构地区：[1]上海市农业科学院林木果树研究所,上海201106 [2]山东农业大学食品学院,泰安271018

出　　处：《上海农业学报》2010年第3期8-12,共5页Acta Agriculturae Shanghai

基　　金：上海市科技兴农重点项目[沪农科攻字(2007)第9-1号];上海市科委国际合作计划项目(073907003);上海农业科学院青年基金项目[2007(02)]资助

摘　　要：以不同剂量电子束辐照处理丰香草莓,并置于0.5±0.5℃和相对湿度(RH)85%～95%条件下贮藏,研究不同辐照剂量对丰香草莓贮藏品质的影响及微生物的控制效果。结果表明:2.0～3.5 kGy为草莓电子束辐照保鲜的有效剂量范围,与对照相比,可使草莓保鲜期延长8～9 d(腐烂指数<20%),且2.0 kGy辐照对果实硬度、水分、糖、酸及Vc等贮藏品质的保持效果较好。5.0 kGy辐照虽然能够显著抑制微生物,但对草莓品质产生一定影响,使草莓在贮藏期间发生失色、玻璃化现象,失去保鲜意义,可作为电子束辐照草莓的最高极限剂量。The Fengxiang strawberry was treated with electron beam at different radiation doses and then stored in the conditions of 0.5 ＋ 0.5℃ air temperature and 85% -95% relative humidity in order to study the effects of electron beam irradiation on the strawberry storage quality and the microbe growth. The results showed that the radiation dose of electron beam suitable to strawberry preservation was 2.0-3.5 kGy,the fresh-keeping period of the strawberry treated at which could be 8-9 d longer than that of the untreated one（the rot index of strawberry 〈20%）. The radiation dose of 2.0 kGy had relatively good fresh-keeping effects on strawberry in terms of such fruit storage qualities as hardness, water content,soluble sugar,titratable acidity and vitamin C. The radiation dose of 5.0 kGy could significantly inhibit the growth of microbes but produce unfavorable influence on trawberry quality such as color fading and hyalinization during storage,which could be regarded as the maximum radiation dose of electron beam used for strawberry treatment.

关 键 词：草莓 保鲜 高能电子束 辐照 低温贮藏 

分 类 号：S668.4[农业科学—果树学] S609[农业科学—园艺学]