| 辐照草莓室温贮藏保鲜的研究 |
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| 引用本文： | 赵永富,谢宗传,陆兆新.辐照草莓室温贮藏保鲜的研究[J].核农学报,1999,13(1):0-0. |
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| 作者姓名： | 赵永富 谢宗传 陆兆新 |
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| 作者单位： | 1. 江苏省农业科学院,南京,210014
2. 南京农业大学,南京,210095 |
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| 摘 要： | 以明宝为供试品种，用^60Coγ射线4．0kGy辐照，在室温（20±1℃）下贮存，草莓保鲜期延长至6d，试验还表明：4．0kGy辐照使草莓中霉菌总数降低了2个数量级，而且抑制草莓果实呼吸，减少水分损失因而保鲜期延长。
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| 关 键 词： | 草莓 辐照 保鲜 |
| 收稿时间： | 2009-12-31 |
| 修稿时间： | 2009-12-31 |
EFFECT OF IRRADIATION ON FRESH KEEPING OF STRAWBERRY STORED AT ROOM TEMPERATURE |
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| Zhao Yongfu,Xie Zongchuan,Lu Zhaoxin.EFFECT OF IRRADIATION ON FRESH KEEPING OF STRAWBERRY STORED AT ROOM TEMPERATURE[J].Acta Agriculturae Nucleatae Sinica,1999,13(1):0-0. |
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| Authors: | Zhao Yongfu Xie Zongchuan Lu Zhaoxin |
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| Abstract: | The fresh keeping period of strawberry irradiated with 4.0kGy dose and stored at room temperature was prolonged to 6 days. Further experiment showed that the irradiation treatment decreased the number of mold in strawberry by two orders of magnitude, inhibited the strawberry fruit respiration and water loss, therefore, improved the effect of strawberry fresh keeping. |
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| Keywords: | Strawberry irradiation fresh-keeping |
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