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当前位置: 首页 > 文章 > 高能电子束辐照对花椰菜保鲜效果的研究 南京农业大学学报 2011,34 (1) 133-136
Position: Home > Articles > Study on preservation effects of high energy electron beam in cauliflower Journal of Nanjing Agricultural University 2011,34 (1) 133-136

高能电子束辐照对花椰菜保鲜效果的研究

作  者：
王秋芳;乔勇进;陈召亮;王海宏
单  位：
上海市农业科学院农产品保鲜加工研究中心
关键词：
高能电子束;花椰菜;微生物;贮藏品质
摘  要：
以500、1 000、2 000 Gy剂量电子束辐照花椰菜,采用保鲜膜单花球包装,置于2~3℃、相对湿度85%~95%的冷库中贮藏,研究其对花椰菜微生物的杀灭效果及贮藏品质的影响。结果表明:电子束辐照能有效控制花椰菜表面病原微生物的滋生繁殖,减轻贮藏过程中的腐烂现象。其中500和1 000 Gy电子束辐照能显著抑制花椰菜的呼吸强度,减轻失重、丙二醛(MDA)积累等对其品质的不良影响,延缓花椰菜营养品质下降。1 000 Gy处理组,贮藏60 d时失重率为8.56%,MDA含量为1.84 nmol.g-1,显著低于对照组(P<0.05);贮藏50 d时维生素C和可溶性蛋白含量分别为33.14 mg.100 g-1和102.38 mg.100 g-1,与对照相比差异极显著(P<0.01)。2 000 Gy电子束辐照处理对微生物控制效果较好,但对花椰菜的品质产生一定程度的负面影响,贮藏期间其呼吸强度快速升高,维生素C和还原糖含量降低较快。综合电子束辐照对花椰菜微生物控制及品质保持效果,以1 000 Gy处理、在2~3℃冷库中贮藏60 d花椰菜的感观及营养品质保持最好。
译  名：
Study on preservation effects of high energy electron beam in cauliflower
作  者：
WANG Qiu-fang1,2,QIAO Yong-jin1,CHEN Zhao-liang1,WANG Hai-hong1(1.Agricultural Products Storage and Process Research Center,Shanghai Academy of Agricultural Sciences,Shanghai 201106,China;2.College of Food Science and Engineering,Shandong Agricultural University,Tai′an 271018,China)
关键词：
high energy electron beam;cauliflower;microorganism;storage quality
摘  要：
The cauliflowers using single package with fresh-keeping film were put in cold storage of 2-3 ℃,RH 85%-95% after irradiation of 500,1 000 and 2 000 Gy and the antiseptic effect and storage quality were studied.The result showed that high energy electron beam could control the propagation of pathogenic microorganism effectively,and alleviate the putrefaction and deterioration of cauliflowers during storage.The dosages of 500 and 1 000 Gy could restrain respiration intensity observably,relieve the harmful effects of weight loss and malondialdehyde(MDA)accumulation on storage quality of cauliflower,and then slow down the decline of nutritional quality.At 60 d,the treatment of 1 000 Gy had the best preservation effect in the study.The weight loss and MDA content were 8.56% and 1.84 nmol·g-1 respectively,lower than the control notablely(P<0.05).The vitamin C content and soluble protein content were maintained at 33.14 mg·100 g-1 and 102.38 mg·100 g-1 respectively at the 50 d,both of which reached extremely significant level compared with the control at the same time(P<0.01).2 000 Gy had undesirable effects on product quality although it could control the propagation of pathogenic microorganism commendably.The respiration intensity increased quickly,and the content of vitamin C and reducing sugar decreased rapidly during storage.According to the results above,the sensory and nutritional quality maintain the highest standard in 2-3 ℃ cold storage for 60 d treated with 1 000 Gy.

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