| 高能电子束辐照对草莓常温贮藏品质的影响 |
| |
| 引用本文： | 杨俊丽,乔勇进,乔旭光. 高能电子束辐照对草莓常温贮藏品质的影响[J]. 食品与发酵工业, 2010, 0(1) |
| |
| 作者姓名： | 杨俊丽 乔勇进 乔旭光 |
| |
| 作者单位： | 山东农业大学食品学院;上海市农业科学院林木果树研究所; |
| |
| 基金项目： | 上海市科技兴农重点项目(沪农科攻字(2007)第9-1号); 上海市科委国际合作计划项目(073907003) |
| |
| 摘 要： | 为提高草莓采后品质和延长保鲜时间,促进电子加速器在鲜活农产品保鲜方面的研究和应用,文中研究了0.5、2.0、3.5和5.0kGy不同剂量电子束辐照处理对丰香草莓常温贮藏性状的影响及微生物控制效果。结果显示:电子束辐照后常温(18-20℃)贮藏期间,2.0-3.5kGy辐照处理能够有效控制微生物的生长,使草莓保鲜期延长了2-6d(腐烂指数<0.3),且3.5kGy辐照对果实硬度、水分、糖、酸及Vc等贮藏品质的保持效果较好。5.0kGy辐照虽然能够有效抑制微生物的生长,但是对草莓营养品质有一定负面影响,可作为电子束辐照草莓的最高极限剂量。
|
| 关 键 词： | 高能电子束 草莓 辐照保鲜 贮藏品质 |
Effect of High Energy Electron Beam Irradiation on Normal Temperature Storage Quality of Strawberry |
| |
| Yang Junli,,Qiao Yongjin,Qiao Xuguang. Effect of High Energy Electron Beam Irradiation on Normal Temperature Storage Quality of Strawberry[J]. Food and Fermentation Industries, 2010, 0(1) |
| |
| Authors: | Yang Junli Qiao Yongjin Qiao Xuguang |
| |
| Affiliation: | Yang Junli1,2,Qiao Yongjin2,Qiao Xuguang11(College of Food Science , Engineering,Sh,ong Agricultural University,Tai'an 271018,China) 2(Forestry , Fruit Rresearch Institute,Shanghai Academy of Agricultural Science,Shanghai 201106,China) |
| |
| Abstract: | In order to promote the usage of electron accelerator on preservation of fresh agricultural products,as well as to improve quality and extend preservation time of postharvest strawberry,electron beam irradiation was used to treat Fengxiang strawberry in this study.Irradiation dosage was 0.5 kGy,2.0 kGy,3.5 kGy and 5.0 kGy respectively,and its normal temperature storage qualities and the growth of microbes were measured.The results showed that electron beam irradiation could control microbes effectively with... |
| |
| Keywords: | high energy electron beam strawberry irradiation preservation storage quality |
| 本文献已被 CNKI 等数据库收录！ |
|
