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叙述了四种苹果、青椒、柿子等新鲜水果和蔬菜的~(60)Co辐射保鲜情况。试验苹果在0.10～0.70kGy剂量下进行辐照,试验柿子在0.10～1.0kGy剂量下进行辐照,然后贮藏于一定温度下;青椒经预热结合低剂量处理后贮藏于适当温度下;试验结果表明:经一定时期贮藏后,三种辐照果蔬的品质比相应对照果均有不同程度的改善。我们的试验还表明:γ照对果蔬的主要营养成分没有影响,辐照未引起果蔬放射性含量的增加和微量元素含量的减少。
The radiation preservation of ~ (60) Co in fresh fruits and vegetables such as apple, green pepper and persimmon was described. The test apple was irradiated at a dosage of 0.10-0.70 kGy. The persimmon was irradiated at a dosage of 0.10-1.0 kGy and then stored at a certain temperature. The green peppers were stored under appropriate temperature after preheating and low-dose treatment. The results The results showed that the quality of three kinds of irradiated fruits and vegetables were all improved to some extent compared with the corresponding control fruits after being stored for a certain period of time. Our experiments also showed that: γ-ray has no effect on the main nutrients of fruits and vegetables, irradiation did not cause the radioactive content of fruits and vegetables increased and the content of trace elements decreased.