电子束辐照对进口葡萄色泽及保鲜效果的影响

以美国进口葡萄（无核红提）为试材，用剂量为0、0．56、1．11和2．10kGy的电子束辐照后分别于室温（13—17℃）下贮藏7d，低温（4℃±1℃）下贮藏15d。采用单-pH法和色度空间法测定果皮花青素含量和色差变化，用硬度计检测果肉耐压力。结果表明，电子束辐照导致葡萄果皮花青素含量下降，其下降幅度随剂量增加而加大，其中2．10kGy辐照果皮花青素含量显著低于未辐照处理。电子束处理对葡萄果实耐压力产生影响，但与剂量无相关性，其中室温贮藏葡萄的果实耐压力低于相应未辐照处理，低温贮藏15d时，0．56kGy电子束处理的果实耐压力高于相应未辐照处理。电子束处理可减少葡萄微生物数量，且剂量越高，微生物数量越少，腐烂率越低，可保证较好的防腐效果。

Effects of electronic beam irradiation on color and storage characteristics of table grape

Table grapes imported from United States were irradiated by electronic beam with absorbed doses of 0, 0.56, 1.11 and 2.10 kGy, respectively and then stored for 7 d at 13-17 ℃ and 15 d at 4 ℃. The monomeric anthocyanin content, color parameter, turgor pressure and fresh-keeping quality of table grape were determined. The results show that the contents of monomeric anthocyanin decrease with the increase of absorbed dose, and the significant difference is found between 0 kGy group and 2.10 kGy group. Turgot pressure is affected by E-beam irradiation, storage temperature and storage time. The optimum condition in our experiment to keep turgor pressure is storage for 15 d at 4℃ with 0.56 kGy irradiation. E-beam irradiation could reduce microbial load and rotting rate effectively and ensure good fresh-keeping effect, and higher dose led to lower microbial load and rotting rate