电子束辐照对槟榔芋贮藏效果的影响  

Effect of electron beam irradiation on storage of areca taro

作　　者：孙大洋 商飞飞[2] 潘中田 谢玉花[2] 刘艳 邓春丽[2] 宋慕波[2] 段振华 SUN Da-yang;SHANG Fei-fei;PAN Zhong-tian;XIE Yu-hua;LIU Yan;DENG Chun-li;SONG Mu-bo;DUAN Zhen-hua(School of Food Science and Technology,Dalian Polytechnic University,Dalian,Liaoning 116034,China;Institute of Food Science and Engineering Technology,Hezhou University,Hezhou,Guangxi 548299,China)

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]贺州学院食品科学与工程技术研究院,广西贺州548299

出　　处：《食品与机械》2020年第8期135-140,共6页Food and Machinery

基　　金：国家自然科学基金项目(编号:31860458);广西自然科学基金项目(编号:2017JJA130645y);广西食品科学与工程一流(培育)学科项目(编号:桂教科研[2018]12号);广西“现代食品加工新技术”特聘专家岗位基金(编号:厅发[2016]21号);广西果蔬保鲜和深加工研究人才小高地平台支持(编号:厅发[2015]41号)。

摘　　要：以槟榔芋为研究对象,利用辐照剂量为0.1,0.3,0.5,0.7,1.0 kGy的高能电子束对其进行辐照处理,研究辐照剂量对槟榔芋贮藏效果及抗氧化酶的影响。结果表明,低剂量电子束辐照能显著降低槟榔芋的贮藏腐烂率并较好地控制发芽,但对硬度、色泽变化、感官品质影响不大,同时能维持槟榔芋过氧化物酶、谷胱甘肽还原酶以及过氧化氢酶的活性。槟榔芋贮藏的最佳辐照剂量为0.1~0.5 kGy。In this study,the areca taro was treated by high energy electron beam with irradiation dose of 0.1,0.3,0.5,0.7,and 1.0 kGy.The effects of different irradiation doses on areca taro storage and antioxidant enzymes were studied.The results showed that low-dose electron beam irradiation could significantly reduce the decay rate of areca taro and better control the germination,and had little effect on the hardness,color and sensory quality.Meanwhile,they could maintain the activities of peroxidase,glutathione reductase and catalase.Among them,0.1~0.5 kGy could be used as a suitable dose for irradiation storage of areca taro.

关 键 词：电子束辐照 槟榔芋 贮藏品质 抗氧化酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]