^(60)Coγ射线辐照对马蹄笋贮藏期品质的影响  

Effects of ^(60)Coγ Irradiation on the Storage Quality of Bamboo Shoots(Bambusaoldhami)

作　　者：王家星[1] 王杰 王志新 杨小平 贾利蓉[1] WANG Jia-xing;WANG Jie;WANG Zhi-xin;YANG Xiao-ping;JIA Li-rong(College of Light Industry,Textile and Food Engineering,Sichuan University Chengdu Sichuan 610065,China;Zhongjin Irradiation Incorporated Company,Chengdu Sichuan 611930,China)

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]中金辐照成都有限公司,四川成都611930

出　　处：《食品与发酵科技》2018年第4期1-7,20,共8页Food and Fermentation Science & Technology

基　　金：成都市科技局农业技术研发项目(2016-NY02-00217-NC)

摘　　要：采用^(60)Coγ射线0.5kGy和1kGy两种辐照剂量对新鲜马蹄笋进行处理,研究马蹄笋贮藏期内失重率、腐烂率、酶活性、主要营养成分变化情况以及木质化进程。试验结果表明,^(60)Coγ射线辐照处理可以减缓马蹄笋贮藏期内失重率、腐烂率、硬度的上升趋势,抑制苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)以及多酚氧化酶(PPO)的活性,减少木质素、粗纤维含量的增加,减缓可溶性糖和粗蛋白含量的下降趋势。试验结果证明了辐照处理可以缓解马蹄笋贮藏过程中的木质化进程,有效维护马蹄笋的贮藏期品质,为马蹄笋辐照保鲜技术的应用奠定了基础。To measure the effects of 0.5 kGy and 1 kGy ^（60）Coγ irradiation on the storage quality and lignification of bamboo shoots（Bambusaoldhami）. The changes of weight loss rate, decay rate, enzyme activities and major nutritional contentsweredstudied during the storageof bamboo shoots. The results showed thatirradiation could slow down the increase ofthe weight loss rate, decay rate and firmness and inhibit the activities of phenylalanine ammonia lyase（PAL）, peroxidase（POD） and polyphenol oxidase（PPO） during the storage time. Meanwhile, irradiation could slow down the decreasing trend of soluble sugar and crude protein content and reduce the increase of lignin and crude fiber content. This study proved that irradiation could effectively retard the lignification and maintain the storage quality of bamboo shoots, thatlaid the foundation for the development of bamboo shoots irradiation preservation technology.

关 键 词：辐照 马蹄笋 酶活性 木质化 品质 

分 类 号：TS205.9[轻工技术与工程—食品科学]