核农学报2011，Vol.25Issue(3)：510-513,4.
电子束辐照草莓保鲜效果研究
EFFECT OF ION BEAM IRRADIATION ON FRESH-KEEPING OF STRAWBERRY LEI Qing1 HUANG Min1 KANG Ju2 WU Ling1 MO Yan1
摘要
Abstract
Effects of ion beam irradiation on strawberry quality were studied, in this study and microbial biomass, decay index, weight loss and biological index were detected. Irradiation dosage were 1.0, 2. 0 and 3. OkGy. The results showed that the irradiation decreased the number of microorganism in the strawberry and delayed the rotten speed. The soluble solids, Vc and total acid content of irradiated strawberry reduced slower than that of control. It indicated that the irradiation dosage did not affect the quality of strawberry in this study. Therefore, 2. 0 ~3. OkGy of ion beam irradiation were an excellent irradiation dosage for strawberry preservation.关键词
电子束辐照/草莓/保鲜Key words
ion beam irradiation/ strawberry/ fresh-keeping引用本文复制引用
雷庆,黄敏,康菊,伍玲,莫燕,杜晓颖,谢艳,王艳,高鹏..电子束辐照草莓保鲜效果研究[J].核农学报,2011,25(3):510-513,4.基金项目
四川省科技支撑项目(2008SZ0223,2008SG0029),农业部公益性行业科研专项"核技术农业应用"项目(200803034) （2008SZ0223,2008SG0029）
