不同剂量辐照黄花菜保鲜研究  

Different Dosage Irradiation Preservation for Day Lily

作　　者：郑贤利[1] 屈国普[1] 谢红艳[2] 薛金花[3] 

机构地区：[1]湖南省南华大学核科学技术学院,湖南衡阳421001 [2]湖南省南华大学公共卫生学院,湖南衡阳421001 [3]湖南省南华大学药学与生物科学学院,湖南衡阳421001

出　　处：《安徽农业科学》2013年第11期5032-5033,共2页Journal of Anhui Agricultural Sciences

基　　金：衡阳市科技局农业科技支撑计划项目(2011KN11)

摘　　要：[目的]研究辐照对鲜黄花菜的保鲜效果。[方法]鲜黄花菜通过包装处理后用60Coγ射线辐照,分析不同剂量和剂量率对其营养成分的影响以及保鲜效果。[结果]鲜黄花菜经不同剂量的60Coγ射线辐照后其营养成分没有明显的变化,同一剂量不同吸收剂量率对鲜黄花菜中的营养成分的影响几乎是一样的,低剂量辐照黄花菜保鲜效果优于高剂量辐照。低剂量辐照加低温贮存,保鲜效果优于常温贮存。[结论]研究可为辐照应用于黄花菜的保鲜提供参考。[Objective] To study preservation effects of irradiation on fresh day lily.[Method] Fresh day lily was irradiated by 60Co γ after packaging.Effects of different dosage and dosage rate on nutrients composition were analyzed,as well as the preservation effects.[Result] The nutrient composition of fresh day lily after irradiated by different dosage 60Co γ has no obvious change.Effects of the same dosage and different adsorption dosage rate on nutrient composition are the same.Low dosage irradiation has superior preservation effect than high dosage irradiation.Low dosage irradiation and low temperature storage is better than storing in normal temperature.[Conclusion] The study can provide reference for application of irradiation in day lily preservation.

关 键 词：黄花菜 剂量 剂量率 营养成分 辐照保鲜 

分 类 号：S124[农业科学—农业基础科学] S644.3