高能电子束辐照对鲜切哈密瓜生理生化品质的影响OA北大核心CSCDCSTPCD
EFFECT OF HIGH-ENERGY ELECTRON BEAM IRRADIATION ON PHYSIOLOGICAL QUALITY OF FRESH-CUT Hami MELON
通过0．5、1．0、1．5和2．0kGy剂量的电子柬辐照处理鲜切哈密瓜，采用聚丙烯（PP）材质托盘和聚乙烯（PE）保鲜膜包装，置于5℃，相对湿度85％-95％的冷库中贮藏，研究高能电子束辐照对鲜切哈密瓜生理生化品质的影响。结果表明，电子束辐照能显著降低呼吸速率，显著抑制Vc、可溶性固形物的含量的下降，减少丙二醛积累，降低多酚氧化酶和过氧化物酶活性，并提高苯丙氨酸解氨酶活性。1．5kGv辐照处理的鲜切哈密瓜在贮藏至第13天时，感官品质保持良好。综合…查看全部>>
To investigate the effects of high-energy electron beam irradiation on physiological quality of fresh-cut Hami melon, 0. 5, 1.0, 1.5 and 2. 0kGy electron beam were chosen to irradiate the fresh-cut Hami melon which were packaged in plates in PP material and 0. 03mm PE film. After irradiation, the samples were stored at the conditions of ℃ and RH 85% -95%. The results showed that irradiation could significantly decrease the respiration rate of the hami-melon,…查看全部>>
周任佳;乔勇进;王海宏;陈召亮
上海理工大学医疗器械与食品学院,上海200093／上海市农业科学院农产品保鲜加工研究中心,上海201403上海市农业科学院农产品保鲜加工研究中心,上海201403上海市农业科学院农产品保鲜加工研究中心,上海201403上海市农业科学院农产品保鲜加工研究中心,上海201403
轻工纺织
高能电子束辐照鲜切哈密瓜品质
high-energy electron beamirradiationfresh-cut Hami melonquality
《核农学报》 2012 (2)
300-305,323,7
上海市西甜瓜产业体系（2011-2015）
评论