高能电子束与60Coγ射线对大蒜辐照保鲜效果的比较研究

我国大蒜辐照抑芽工艺规范没有对60Coγ射线和电子束应用的工艺参数做出区分，为明确两者对大蒜抑芽保鲜效果的差异，以60Co 产生的γ射线和电子加速器产生的高能电子束，分别对大蒜进行辐照处理，辐照剂量为200、500、800Gy，辐照后置于室温(5～25℃，RH 70%～85%)贮藏，并对贮藏期间大蒜内芽生长情况及各生理指标进行测定。结果表明：两种辐照源均能有效抑芽，且相同辐照剂量下，电子束辐照抑芽效果强于60Coγ射线；200Gy 和500Gy 的两种辐照均能抑制大蒜呼吸作用，延缓质量损失，且对大蒜鳞茎外皮颜色和大蒜风味品质影响不大；而高剂量800Gy 的两种辐照则刺激大蒜呼吸增强，失重率升高，大蒜干缩严重。从大蒜营养品质和商业品质的角度综合分析，电子束采用200Gy、60Coγ射线采用500Gy 对大蒜的抑芽保鲜效果较好。

A Comparative Study of the Effects of High Energy Electron Beam and 60Co γ-ray Irradiations on the Sprout Inhibition and Fresh-keeping of Garlic

In China, the good irradiation practice for the sprout inhibition of garlic has had no definite division between 60Coγ-ray and electron beam irradiations, both of which have different penetrating ability and irradiation energy. To figure out their sprout inhibition and fresh-keeping effects, the inner bud growth status and several physiological indexes of garlic irradiated byγ-ray or electron beam at the dosages of 200, 500 Gy and 800 Gy respectively were assessed during storage period (5－25 ℃, RH 70%－85%). The results showed that both the irradiations effectively inhibited sprouting, and electron beam had better effect than 60Coγ-ray at the same irradiation dosages. Both the irradiations at 200 or 500 Gy inhibited respiration and decreased weight loss but had little effect on the color of the outer skin of garlic bulb and garlic flavor; garlic irradiated by γ-ray or electron beam at 800 Gy exhibited strengthened respiratory intensity, increased weight loss and severe shrinkage. Considering both nutritional and commercial qualities, electron beam irradiation at 200 Gy and 60Coγ-ray irradiation at 500 Gy appear to be both better choices for the sprout inhibition and fresh-keeping of garlic.