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1978～79两年的研究表明,γ-射线辐射能够推延番茄、青椒的后熟过程,抑制胡萝卜发根、发芽。但辐射又会促进产品组织褐变,削弱产品的抗病性,从而明显加重由青霉属、链格孢属、镰刀菌属等病原菌引起的病害。菜豆锈病的反应则不同,辐射可抑制其冬孢子堆在产品贮藏中发育。因此辐射能否在蔬菜贮藏中起防腐效应,既要看产品对射线的敏感性,还要看病原菌在产品贮藏中是否会重复浸染。
1978 ~ 79 two years of research shows that γ-ray radiation can delay the ripening of tomatoes, green peppers, inhibit carrot rooting, germination. However, the radiation will promote the browning of the product structure and weaken the disease resistance of the product, thereby obviously aggravating the diseases caused by pathogens such as Penicillium, Alternaria, Fusarium and so on. The reaction of bean curd rust is different, radiation can inhibit the growth of its winter spore pile in the product storage. Therefore, radiation can play a preservative effect in the storage of vegetables, it depends on the product’s sensitivity to radiation, but also depends on the pathogen in the product storage will be repeated dip.