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当前位置: 首页 > 文章 > 高能电子束辐照对巨峰葡萄保鲜效果的研究 核农学报 2010,24 (2) 319-324+329
Position: Home > Articles > PRESERVATION EFFECT OF HIGH ENERGY ELECTRON BEAM ON KYOHO GRAPE Journal of Nuclear Agricultural Sciences 2010,24 (2) 319-324+329

高能电子束辐照对巨峰葡萄保鲜效果的研究

作  者：
王秋芳;陈召亮;乔勇进;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;巨峰葡萄;病原微生物;保鲜效果
摘  要：
用电子束400、700、1000、1500和2500Gy辐照及SO2处理巨峰葡萄后,置于温度-0.5℃～0.5℃、相对湿度85%～95%冷库中贮藏,研究不同处理对巨峰葡萄微生物杀灭效果及贮藏品质的影响。结果表明,电子束辐照能有效杀灭或抑制葡萄表面细菌、霉菌、酵母菌、大肠菌群的滋生繁殖,减轻葡萄贮藏过程中的腐烂现象。在剂量1000Gy以下,电子束辐照能有效抑制葡萄的呼吸强度,降低果实内有机酸、Vc等营养物质的消耗,维持较高的超氧化物歧化酶(SOD)活性,达到保鲜的目的。其中700Gy处理组葡萄贮藏至98d时Vc含量为3.79mg/100g,可滴定酸及总糖含量分别保持在0.348%和11.44%,SOD活性高达14.89U/g,与对照相比差异显著(P<0.05),且不存在SO2漂白斑,能够保持葡萄较新鲜的外观及营养品质。综合微生物控制及品质保鲜效果,以700Gy剂量辐照巨峰葡萄的保鲜效果最佳,贮藏至98d时,好果率达93.33%,显著高于其他处理组(P<0.05)。
译  名：
PRESERVATION EFFECT OF HIGH ENERGY ELECTRON BEAM ON KYOHO GRAPE
作  者：
WANG Qiu-fang1,2 CHEN Zhao-liang1 QIAO Yong-jin1 QIAO Xu-guang2 WANG Hai-hong1(1.Agricultural Products Storage and Process Research Center,Shanghai Academy of Agricultural Science,Shanghai 201106;2.College of Food Science and Engineering,Shandong Agricultural University,Tai'an,Shandong 271018)
关键词：
high energy electron beam;Kyoho grape;pathogenic microorganism;preservation effect
摘  要：
The Kyoho grapes were kept in cold storage of-0.5℃ ～ 0.5℃ ,RH 85% ～ 95% after irradiation of 400,700,1000,1500,2500Gy and SO2 treatment,and the antiseptic effect and storage quality were studied.The result showed that high energy electron beam could control the growth of bacteria,mould,yeast,coliform,alleviate the deterioration of grapes during storage.Irradiation below the dose 1000Gy can decrease the respiration intensity,prevent the decreasing of titratable acid,ascorbic acid content,and keep higher activity of SOD enzyme.The Vc content was 3.79mg /100g after 700Gy irradiation 90days,the titratable acid and total soluble sugar content were 0.348%,11.44% ,and the activity of SOD was 14.89U /g,which was higher than the control significantly(P < 0.05).The grapes could keep better appearance quality and nutrition quality without SO2 bleaching spot.Integrate the effects on microorganism control and grape quality,treatment of 700Gy had the best preservation effect in this study.After preserved for 98d,the good fruit rate of 700Gy treatment was 93.33% ,significantly higher than other treatments(P < 0.05).

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