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辐照处理在农产品检疫除害、杀菌保鲜方面具有重要意义。以智利进口甜樱桃为对象,研究了电子加速器辐照处理对果实花青素、色泽及保鲜效果的影响。甜樱桃经过0.00、0.41、1.06、1.88 kGy剂量电子束辐照处理后分别于室温(13~17℃)贮藏7 d、低温(4±1℃)下储藏15 d。结果表明,电子束处理对果实花青素含量的影响与贮藏温度和剂量有关,0.41kGy电子束处理的总花青素和单体花青素含量高于对照和其它剂量电子束处理。电子束处理可影响花青素的聚合和降解,4℃贮藏15 d时,电子束处理花青素聚合色素比均小于对照。硬度下降是甜樱桃贮藏的主要问题,适宜剂量电子束处理结合低温贮藏可减缓果实硬度的下降幅度。电子束辐照对甜樱桃的色泽、总可溶性固形物含量影响不大,其果实的失重率和霉变率均低于未辐照果实,保鲜效果良好。
Irradiation treatment in quarantine and disinfection of agricultural products, sterilization is important. Taking sweet cherry imported from Chile as an example, the effects of electron accelerator irradiation on anthocyanin, color and freshness of fruit were studied. After being treated with 0.00, 0.41, 1.06 and 1.88 kGy doses of electron beam, sweet cherry was stored at room temperature (13-17 ℃) for 7 days and stored at low temperature (4 ± 1 ℃) for 15 days. The results showed that the effect of electron beam treatment on anthocyanin content was related to storage temperature and dosage. The total anthocyanin and monomeric anthocyanin content of 0.41 kGy electron beam treatment was higher than that of control and other dose electron beam treatments. E-beam treatment could affect the polymerization and degradation of anthocyanins. When stored at 4 ℃ for 15 days, the electron-beam-treated anthocyanidin polymerization pigment ratios were all less than those of the control. The decrease of hardness is the main problem of storage of sweet cherry. The appropriate dosage of electron beam treatment combined with low temperature storage can reduce the decline of fruit firmness. E-beam irradiation had little effect on the color and total soluble solid content of sweet cherry. The weight loss rate and the mildew rate of the fruit were lower than those of the unirradiated fruit, and the preservation effect was good.