| 60Co-γ辐照处理对蓝莓保鲜效果的影响 |
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| 引用本文： | 龙明秀,吴凤玉,田竹希,刘敏,何扬波,李咏富,石彬,梁倩.60Co-γ辐照处理对蓝莓保鲜效果的影响[J].核农学报,2019,33(11):2165-2176. |
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| 作者姓名： | 龙明秀 吴凤玉 田竹希 刘敏 何扬波 李咏富 石彬 梁倩 |
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| 作者单位： | 1 贵州省农业科学院现代农业发展研究所,贵州 贵阳 550006; 2 北京工商大学食品学院,北京 100048; 3 贵州大学酿酒与食品工程学院,贵州 贵阳 550025 |
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| 基金项目： | 特色农产品辐照保鲜技术服务企业行动计划(黔科合平台人才[2016]5712号),60Co-γ射线辐射蓝莓综合保鲜技术应用及示范(黔科合成转字[2015]5330-1),贵州省特色农产品辐照保鲜与加工工程技术研究中心(2016GZ67305) |
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| 摘 要： | 为延长蓝莓果实的货架期,本试验利用市售保鲜盒和专利保鲜盒包装蓝莓,并结合60Co-γ辐照处理,分析贮藏期间蓝莓果实微观结构、生理生化指标、主要营养成分的变化。结果表明,专利保鲜盒+1.0 kGy剂量辐照处理可显著降低果实表面的菌落总数,较好地保持果实原有结构、色泽、硬度及抗氧化性,有效减缓了蓝莓花青素、总酚、Vc等营养成分的消耗,延长了蓝莓保鲜时间;而专利保鲜盒 +2.0 kGy剂量辐照处理加速了果实衰老和品质劣变;专利保鲜盒因具有微气调作用而使其保鲜效果明显优于普通市售保鲜盒。因此,低剂量的辐照处理与微气调保鲜盒结合使用可有效延长蓝莓的货架期。
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| 关 键 词： | 蓝莓 辐照 贮藏品质 微观结构 |
| 收稿时间： | 2018-06-20 |
Effect of 60Co-γ Irradiation Treatment on Preservation Effects of Blueberry |
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| LONG Mingxiu,WU Fengyu,TIAN Zhuxi,LIU Min,HE Yangbo,LI Yongfu,SHI Bin,LIANG Qian.Effect of 60Co-γ Irradiation Treatment on Preservation Effects of Blueberry[J].Acta Agriculturae Nucleatae Sinica,2019,33(11):2165-2176. |
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| Authors: | LONG Mingxiu WU Fengyu TIAN Zhuxi LIU Min HE Yangbo LI Yongfu SHI Bin LIANG Qian |
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| Institution: | 1 Institute of Integrated Agricultural Development, Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006; 2 School of Food and Chemical Engineering,Beijing Technology and Business University, Beijing 100048; 3 School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025 |
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| Abstract: | To extend the shelf-life of blueberry, the blueberriy was packed with general crisper and patented crisper, combined with60Co-γ irradiation to analyze the effect of irradiation on the microstructure, physiological and biochemical indexes, essential nutrient content. The results indicated that 1.0 kGy irradiation decreased the aerobic bacterial count, maintained the microstructure, color, hardness and antioxidant properties of the blueberry, reduced the consumption of nutrients such as anthocyanins, total phenols and Vc effectively, thus, extended the storage time of blueberry. Radiation treatment with the dose of 2.0 kGy accelerated the senescence and quality deterioration of blueberry due to the damage to the fruit. The patented crisper has the advantages over ordinary commercial crisper in keeping fresh with the modified-atmosphere. Therefore, the combination of low-dose gamma irradiation treatment and patented crisper is the best for extending the shelf-life of blueberry. |
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| Keywords: | blueberry irradiation storage quality microstructure |
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