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当前位置: 首页 > 文章 > 高能电子辐照对猕猴桃保鲜效果的影响 中国农学通报 2015,31 (25) 133-138
Position: Home > Articles > Effect of Electron Beam on Fresh-keeping Quality of Kiwifruit Chinese Agricultural Science Bulletin 2015,31 (25) 133-138

高能电子辐照对猕猴桃保鲜效果的影响

作  者：
周慧娟;叶正文;施春晖;骆军
单  位：
上海市农业科学院林木果树研究所/上海市设施园艺技术重点实验室
关键词：
高能电子束;猕猴桃;保鲜;衰老
摘  要：
为探讨高能电子束对猕猴桃贮藏品质及生理生化的影响,以‘红阳’猕猴桃为试材,采用250、500、1000、1500 Gy等不同剂量高能电子束辐照猕猴桃,置于温度为(1±1)℃、湿度85%~90%冷库中贮藏,研究不同剂量高能电子束辐照对猕猴桃保鲜效果的影响。结果表明,500~1000 Gy电子束辐照剂量为猕猴桃保鲜的适宜使用范围,结合冷藏温度为(1±0.5)℃、相对湿度为80%~90%贮藏技术,可显著降低果实的呼吸强度,显著抑制果实硬度、可溶性固形物、可滴定酸及Vc含量的下降;对果皮及果肉叶绿素的降解有较强的抑制作用,减缓了贮藏期间果肉的褐变,较好地保持了膜完整性,有效地控制了猕猴桃采后的软化衰老进程,减少了其贮藏期间的腐烂变质,保持了果实鲜艳的外观色彩和果肉色泽。其中辐照剂量为500 Gy的电子束辐照处理结合低温贮藏,可使猕猴桃的安全保鲜期由原来的30天(腐烂率低于10%)延长至80天(腐烂率为0),Vc含量可达129.62 mg/100 g。1500 Gy的电子束辐照剂量在一定程度上对果实造成了伤害,为猕猴桃辐照保鲜工艺的临界点。
译  名：
Effect of Electron Beam on Fresh-keeping Quality of Kiwifruit
作  者：
Zhou Huijuan;Ye Zhengwen;Shi Chunhui;Luo Jun;Forest and Fruit Tree Research Institute, Shanghai Academy of Agricultural Sciences/Agro-product Fresh Keeping and Processing Research Center, Shanghai Academy of Agricultural Sciences;
关键词：
high energy electron beam;;kiwifruit;;keeping-fresh;;senescence
摘  要：
To investigate the effect of high energy electron beam on storage quality, physiology andphychemistry, kiwifruits of‘Hongyang', which was the main variety of Shanghai, were stored at low-temperature of(1±1)℃, RH 85%-90% after irradiation of 250, 500, 1000, 1500 Gy, the effects of differentdosages on storage quality were studied. The results showed that appropriate dosage of high energy electronbeam(500-1000 Gy) could restrain respiration intensity and the declining of firmness, titratable acidity, totalsoluble solids and Vc content significantly; slow down the degree of browning, alleviate deterioration ofchlorophyll with pulp and peel during low-temperature storage. It could delay the senescence and reduce therot of‘Hongyang'kiwifruit obviously. According to the results above, 500 Gy is the best dosage of high energyelectron beam on‘Hongyang'kiwifruit. It can prolong the fresh-time from 30 d to 80 d. To the 80 d, the goodfruit rate is kept at 100%, and the Vc content is maintained at 129.62 mg/100 g. The dosage of 1500 Gy whichcan damage‘Hongyang'kiwifruit is the critical point of electron beam irradiation.

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