不同剂量电子束辐照处理对甜樱桃的保鲜效果  

Effects of different electron beam irradiation doses on sweet cherry preservation

作　　者：代守鑫[1] DAI Shouxin(Shandong Management University,Jinan 250357,China)

机构地区：[1]山东管理学院

出　　处：《食品与发酵工业》2019年第20期232-236,共5页Food and Fermentation Industries

摘　　要：为优化电子束辐照剂量以延长甜樱桃的贮藏期,采用0、1.05、1.90、2.31、2.41、2.83 kGy辐照剂量的电子束辐照对冷藏甜樱桃进行处理。在2~4℃的冷库条件下保鲜,每隔15 d随机采样1次以测量各指标。结果表明,电子束辐照处理能减少甜樱桃果实的烂果率,且能很好抑制细菌的生长,保持甜樱桃花青素、总酚、可溶性固形物以及总糖含量。2.31 kGy和2.41 kGy辐照剂量处理在冷藏条件下可延长甜樱桃的贮藏期至30~45 d,具有较好的商品率,为有效地保持甜樱桃果实品质,延长贮藏期提供参考。Aiming at optimizing the dose of electron beam irradiation to prolong the shelf life,the sweet cherries were treated by electron beam irradiation with doses of 0.0,1.05,1.90,2.31,2.41 and 2.83 kGy.The indicators of the samples stored at 2°C to 4°C were determined every 15 days randomly.The results showed that the electron beam irradiation could reduce the rotting rate of sweet cherry,inhibit the growth of bacteria and maintain the contents of anthocyanins,total phenols,soluble solids and total sugar.The 2.31 kGy and 2.41 kGy of electron beam irradiation could prolong the storage period of sweet cherry to 30-45 days in cold storage,with a good commodity rate.This study provides a reference for effectively maintaining the quality of sweet cherry and prolonging the shelf life.

关 键 词：电子束辐照 甜樱桃 保鲜 品质 

分 类 号：TS2[轻工技术与工程—食品科学与工程]