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电子束辐照对芒果品质的影响
引用本文:董婷, 高鹏, 蒋毅, 李华, 王丹, 陈浩. 电子束辐照对芒果品质的影响[J]. 食品工业科技, 2021, 42(2): 279-283,289. DOI: 10.13386/j.issn1002-0306.2020030073
作者姓名:董婷  高鹏  蒋毅  李华  王丹  陈浩
作者单位:1. 西南科技大学生命科学与工程学院, 四川绵阳 621002;2. 四川省原子能研究院, 四川成都 610101;3. 辐照保藏四川省重点实验室, 四川成都 610101
基金项目:四川省科技计划重点研发项目(2018GZ0003);国际原子能机构合同项目(19204);四川省科技计划重点研发项目(2019YFN0120);四川省重大科技专项(2019ZDZX0003)。
摘    要:为研究电子束辐照处理对芒果品质的影响,筛选适用于芒果辐照保鲜的最佳剂量,分别采用0.5、1.0、1.5和2.0 kGy剂量电子束辐照芒果,测定室温贮存条件下辐照处理后芒果发病率、失重率以及营养指标的变化情况。结果表明:不同剂量的电子束辐照处理对芒果的硬度、可溶性固形物、抗坏血酸、总酸和还原糖等营养成分含量没有显著性影响;但0.5和1.0 kGy辐照处理能使芒果保持良好的外观品质,延缓其褐变速度,降低其腐烂率和失重率,抑制果实后熟转黄,保持水果的色泽;而1.5和2.0 kGy剂量辐照处理一定程度上加速了芒果的褐变和腐烂,降低其外观品质和色泽,尤其是2.0 kGy辐照处理组,其腐烂变质速度最快。对芒果来说,其电子束辐照保鲜处理的最佳辐照剂量为0.5~1.0 kGy。

关 键 词:电子束  辐照  芒果  品质
收稿时间:2020-03-08

Effect of Electron Beam Irradiation on Mango Quality
DONG Ting, GAO Peng, JIANG Yi, LI Hua, WANG Dan, CHEN Hao. Effect of Electron Beam Irradiation on Mango Quality[J]. Science and Technology of Food Industry, 2021, 42(2): 279-283,289. DOI: 10.13386/j.issn1002-0306.2020030073
Authors:DONG Ting  GAO Peng  JIANG Yi  LI Hua  WANG Dan  CHEN Hao
Affiliation:1. College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621002, China;2. Sichuan Institute of Atomic Energy, Chengdu 610101, China;3. Irradition Preservation Key Laboratory of Sichuan Province, Chengdu 610101, China
Abstract:To study the effect of electron beam irradiation on nutrition ingredient and appearance quality of mango,and screen the suitable irradiation dose for mango preservation,mango samples were irradiated by electron beam with different irradiation doses(0.5,1.0,1.5 and 2.0 kGy).The incidence rate,weight loss,and nutrition parameters were evaluated during storage at room temperature.The results showed that there were no significant differences on the hardness,soluble solid,ascorbic acid,total acid and reducing sugar contents of mango among irradiation groups during storage,compared with the control group.However,the appearance quality,browning and rotting rate,weight loss and color difference of mango varied with irradiation doses.Irradiation by 0.5 and 1.0 kGy could improve the appearance quality,reduce the rotting rate and weight loss,inhibit the after-ripening,and keep the color and brightness.Irradiation at the doses of 1.5 and 2.0 kGy accelerated the browning and rotting of mango,lower the appearance quality,especially irradiated by 2.0 kGy.In conclusion,the optimal irradiation dose for mango preservation by electron beam was 0.5~1.0 kGy.
Keywords:electron beam  irradiation  mango  quality
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