南京农业大学学报2011，Vol.34Issue(1)：133-136,4.
高能电子束辐照对花椰菜保鲜效果的研究
Study on preservation effects of high energy electron beam in cauliflower
摘要
Abstract
The cauliflowers using single package with fresh-keeping film were put in cold storage of 2-3 ℃ ,RH 85％-95％ after irradiation of 500,1 000 and 2 000 Gy and the antiseptic effect and storage quality were studied.The result showed that high energy electron beam could control the propagation of pathogenic microorganism effectively, and alleviate the putrefaction and deterioration of cauliflowers during storage.The dosages of 500 and 1 000 Gy could restrain respiration intensity observably, relieve the harmful effects of weight loss and malondialdehyde( MDA )accumulation on storage quality of cauliflower,and then slow down the decline ofnutritional quality.At 60 d, the treatment of 1 000 Gy had the best preservation effect in the study.The weight loss and MDA content were 8.56％ and 1.84 nmol·g-1 respectively,lower than the control notablely( P＜O.05 ).The vitamin C content and soluble protein content were maintained at 33.14 mg· 100 g-1 and 102.38 mg· 100 g-1 respectively at the 50 d,both of which reached extremely significant level compared with the control at the same time(P＜O.Ol ).2 000 Gy had undesirable effects on product quality although it could control the propagation of pathogenic microorganism commendably.The respiration intensity increased quickly, and the content of vitamin C and reducing sugar decreased rapidly during storage.According to the results above, the sensory and nutritional quality maintain the highest standard in 2-3 ℃ cold storage for 60 d treated with 1 000 Gy.关键词
高能电子束/花椰菜/微生物/贮藏品质Key words
high energy electron beam/ cauliflower/ microorganism/ storage quality分类
农业科技引用本文复制引用
王秋芳,乔勇进,陈召亮,王海宏..高能电子束辐照对花椰菜保鲜效果的研究[J].南京农业大学学报,2011,34(1):133-136,4.基金项目
上海市科委国际合作项目(073907003) （073907003）
上海市科技兴农重点项目(沪农科攻字(2007)第9-1号) （沪农科攻字(2007）
