低剂量辐照鲜核桃冷藏期的生理与品质变化  

Changes of Low-dose Irradiation on Physiology and Quality of Fresh Walnuts during Cold Storage

作　　者：胡海超[1] 刘慧 李晴[2] 马艳萍[1,3] 高智辉 HU Hai-chao;LIU Hui;LI Qing;MA Yan-ping;GAO Zhi-hui(College of Forestry,Northwest A&F University,Yangling 712100,Shaanxi,China;College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi,China;Key Laboratory of Exploitation and Utilizationof Economic Plant Resourcesin Shaanxi Province,Yangling 712100,Shaanxi,China)

机构地区：[1]西北农林科技大学林学院,陕西杨凌712100 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [3]陕西省经济植物资源开发利用重点实验室,陕西杨凌712100

出　　处：《食品研究与开发》2018年第8期170-175,共6页Food Research and Development

基　　金：国家自然基金青年项目(31200518);陕西省重点研发计划项目(2017NY-140);陕西省杨陵示范区科技计划项目(2016NY-21)

摘　　要：以‘辽核2号’鲜核桃为试材,经0(CK)、0.075、0.100、0.300、0.500 kGy低剂量^(60)Сογ射线辐照处理,采用PE30包装袋包装后于(0±1)℃贮藏,测定冷藏期间相关生理及品质指标的变化,筛选适宜的低辐照剂量。结果表明,0.300 kGy和0.500 kGy辐照处理有效提高鲜核桃的好果率,减少O_2的消耗和CO_2的生成,延缓粗蛋白和粗脂肪的降解,降低油脂过氧化值:抑制冷藏后期脂氧合酶(lipoxygenase,LOX)活性和丙二醛(malondialdehyde,MDA)的积累,减少冷藏初期的乙烯释放量,保持其冷藏期间较好的品质。结合各指标变化和生产实际,选取0.300 kGy^0.500 kGy为鲜核桃冷藏适宜剂量范围。Fresh Liaohe2 walnuts were given low-dose irradiation of 60Сογray at 0(CK),0.075,0.100,0.300,0.500 kGy,then packaged in PE30 bags and stored at(0±1)℃.In order to select a suitable low-dose range,some physiological and quality indexes were measured during cold storage.The results showed irradiation at 0.300 and 0.500 kGy increased the rate of fine fruit,reduced the change of O2 and CO2,delayed the process of degradation of crude protein and fat,lowered the peroxide value.In addition,0.300 kGyand 0.500 kGy irradiation inhibited the activity of lipoxygenase(LOX),reduced the accumulation of malondialdehyde(MDA),lessened the release of ethylene in early stage of storage and maintained the good quality of fresh walnuts during storage.In conclusion,the low-dose irradiation of 60Сογray from 0.300 kGy to 0.500 kGy was chosen as the most suitable dosage range for fresh walnuts during cold storage.

关 键 词：鲜核桃 低剂量辐照 生理 品质 冷藏 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]