电子束辐照对糯米糍荔枝采后保鲜效果的研究  

Studies on the Preservation Effect of High Energy Electron Beam on Nuomici Lychees

作　　者：黄略略[1] 乔方[1] 方长发[1] 颜伟强[2] 

机构地区：[1]深圳职业技术学院应用化学与生物技术学院,深圳518055 [2]上海市农业科学院,上海201106

出　　处：《食品工业》2015年第2期143-146,共4页The Food Industry

基　　金：现代农业产业技术体系建设专项资金(CARS-33-20);国家自然科学基金项目(31201399)

摘　　要：以深圳南山糯米糍荔枝为原料,通过电子加速器辐照,使用0.5、1.0、1.5和2.0 k Gy 4个剂量处理后分别于室温下（26℃-30℃）贮藏3 d,低温（4℃±1℃）下贮藏15 d10以褐变率、失重率、质构、维生素C含量、可溶性固形物等为品质指标,研究不同辐照剂量处理对鲜荔枝保鲜期的影响。结果表明,不同剂量辐照后,各组荔枝外观与对照组均无显著差别。室温下电子束辐照可以使糯米糍荔枝的保鲜期从1 d延长至3 d,4℃冷藏条件下保鲜期可从10 d延长至15 d100.5 k Gy为最佳辐照剂量,照射剂量在1.5 k Gy以上会加快荔枝外观和营养品质的劣变。Shenzhen Nanshan lychees （Nuomici） were irradiated by electron accelerator with 0.5, 1.0, 1.5 and 2.0 kGy and then stored at room temperature for 3 d and at 4 ℃-1 ℃ for 15 d. The effect of irradiation dose on shelf life was studied in terms of brown ratio, weight loss ratio, texture, vitamin C content, etc. The results show that there were no significant differences in appearance of lychees between irradiation groups and control one. The shelf life ofNuomici lychees increased from 1 d to 3 datter irradiation at room ternperatta-e and increased from 10 d to 15 d after irradiation at 4 ℃. 0.5 kGy was the optimal irradiation dose. The appearance and nutritional quality of lychees irradiated with above 1.5 kGy dose decreased more quickly than that of control one.

关 键 词：电子加速器 辐照 荔枝 货架期 品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]