低剂量辐照对鲜食核桃不同冷藏期后货架品质的影响  

Effect of low- dose irradiation on quality of fresh walnuts during shelf life at cold storage

作　　者：李晴[1] 寇莉萍[1] 马艳萍[2] 费昭雪[2] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西北农林科技大学林学院,陕西杨凌712100

出　　处：《食品工业科技》2015年第23期325-328,338,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31200518);西北农林科技大学实验示范站科技成果推广资助项目(TGZX2014-20)

摘　　要：以"辽宁2号"鲜食核桃为材料,采用0.075、0.100和0.300 kGy 3种低剂量辐照处理,用PE30包装袋包装后于(0±1)℃下贮藏,定期转入4℃货架条件下贮藏10 d,以未经辐照鲜食核桃为对照,探究低剂量辐照对鲜食核桃货架期间贮藏效果及品质的影响,筛选最佳辐照剂量。结果表明,所用剂量均利于维持鲜食核桃冷藏后的货架品质,其中0.300 kGy更好地保持了鲜食核桃的水分、粗脂肪和粗蛋白含量,抑制了过氧化值和酸价的升高,同时维持了较高的不饱和脂肪酸含量,使其具有较高的营养价值。因此,确定0.300 kGy为本研究中保持鲜食核桃货架期间较优品质的适宜剂量。To explore the effect of low-dose irradiation on quality of fresh walnuts and the proper irradiation dose for the preservation of fresh walnuts, ＇ Liaoning 2＇ fresh walnuts were packed in PE30 packages after being given 60Coy-irradiation doses of 0.075,0.100 and 0.300 kGy（ non-irradiation as control）,then stored at（0 ±1 ）℃ at 30 d intervals plus 10 d at 4 ~C.Result showed that all the doses used had a positive effect on maintaining the quality of fresh walnuts during storage.The dose of 0.300 kGy performed better on keeping the contents of water content, crude protein and fat, decreasing peroxide value and acid value and keeping higher contents of unsaturated fat acids, maintaining high nutritional value of fresh walnuts.Therefore,0.300 kGy was evaluated as the optimal dose for preservation of fresh walnuts in this study.

关 键 词：低剂量辐照 鲜食核桃 货架 品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]