| 高能电子束辐照对鲜切牛蒡贮藏品质和褐变的影响 |
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| 引用本文： | 冯岩岩,王庆国.高能电子束辐照对鲜切牛蒡贮藏品质和褐变的影响[J].保鲜与加工,2013,13(5):29-33. |
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| 作者姓名： | 冯岩岩 王庆国 |
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| 作者单位： | 山东农业大学食品科学与工程学院,山东泰安,271018;山东农业大学食品科学与工程学院,山东泰安,271018 |
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| 基金项目： | 美国加利福尼亚州大学国际科技合作项目（BZ2009064） |
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| 摘 要： | 分别采用0.5、1.0 kGy剂量的电子束处理牛蒡鲜切片,测定分析其在(3±1)℃温度下贮藏8 d期间生理和品质的变化,研究不同剂量高能电子束辐照对鲜切牛蒡贮藏品质和褐变的影响。结果表明:高能电子束辐照处理能明显延缓鲜切牛蒡贮藏过程中的褐变;抑制多酚氧化酶(PPO)、苯丙氨酸解氨酶(PAL)、4-香豆酸辅酶A连接酶(4CL)的活性;降低总酚物质和丙二醛(MDA)含量,有助于维持鲜切牛蒡的贮藏品质。其中以1.0 kGy剂量辐照处理的鲜切牛蒡防褐变保鲜效果为好。
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| 关 键 词： | 鲜切牛蒡 辐照 品质 褐变 |
Effects of High Energy Electronic Beam Treatments on Storage Quality |
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| FENG Yan-yan,WANG Qing-guo.Effects of High Energy Electronic Beam Treatments on Storage Quality[J].Storage & Process,2013,13(5):29-33. |
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| Authors: | FENG Yan-yan WANG Qing-guo |
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| Institution: | (College of Food Science and Engineering, Shandong Agricuhural University, Tai＇ an 271018, China) |
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| Abstract: | Effects of high energy electronic beam on quality and browning of fresh-cut burdock were investigated. The dosages of 0.5 and 1.0 kGy were used to treat the fresh-cut burdock respectively, and the physiology and quality changes were monitored periodically during storage of 8 d at （3 ±1） ℃. The results showed that, the irradiation treatments obviously delayed the browning of fresh-cut burdock during storage. In addition, the irradiation treatments not only inhibited the activities of polyphenol oxidase （PPO）, phenylalanine ammonialyase （PAL） and 4-coumarate coenzyme A ligase （4CL）, but also reduced the content of total phenols and malondiadehyde （MDA）, thus maintained higher storage quality. The browning inhibition effect of 1.0 kGy irradiation treatment was good. |
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| Keywords: | fresh-cut burdock high energy electronic beam quality browning |
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