绿色食品辐照保鲜技术研究  

Study on Irradiation Preservation Technology of Green Food

作　　者：付立新[1] 孟丽芬[1] 许德春[1] 赵晓南[1] 

机构地区：[1]黑龙江省农业科学院原子能利用研究所,哈尔滨150086

出　　处：《吉林农业大学学报》2010年第6期697-700,共4页Journal of Jilin Agricultural University

基　　金：黑龙江省重点攻关项目(GC01-B8408-02)

摘　　要：利用60Co-γ射线对几种东北特产进行了辐照保鲜贮藏试验研究。结果表明:大米采用复合包装材料及适宜辐照剂量(0.4～0.8kGy)辐照,在常温条件下贮藏1年,无虫蛀现象,且营养成分及感观指标变化不明显;脱水蔬菜(干蘑菇、木耳等)采用复合包装材料及适宜辐照剂量(6～8kGy)辐照可使保藏期达到1年以上。Preservation test was the northeast part. Adoption of 0.4-0.8 kGy led to no insectconducted by irradiation of ^60Co-γ ray for some kinds of local products of compound packaging materials and suitable irradiation dosage between damage or significant change of nutritive composition and sensory indexes after rice had been stored for one year under the condition of normal temperature. Dehydrated vegetables （dry mushroom and agarics etc. ） kept in compound packing material sand suitable irradiation dosage between 6-8 kGy could be preserved for more than one year.

关 键 词：大米 脱水蔬菜 辐照 保鲜 

分 类 号：S37[农业科学—农产品加工]