| 绿色食品辐照保鲜技术研究 |
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| 引用本文： | 付立新,孟丽芬,许德春,赵晓南.绿色食品辐照保鲜技术研究[J].吉林农业大学学报,2010,32(6):697-700. |
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| 作者姓名： | 付立新 孟丽芬 许德春 赵晓南 |
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| 作者单位： | 黑龙江省农业科学院原子能利用研究所,哈尔滨,150086 |
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| 基金项目： | 黑龙江省重点攻关项目(GC01-B8408-02) |
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| 摘 要： | 利用60Co-γ射线对几种东北特产进行了辐照保鲜贮藏试验研究。结果表明:大米采用复合包装材料及适宜辐照剂量(0.4～0.8kGy)辐照,在常温条件下贮藏1年,无虫蛀现象,且营养成分及感观指标变化不明显;脱水蔬菜(干蘑菇、木耳等)采用复合包装材料及适宜辐照剂量(6～8kGy)辐照可使保藏期达到1年以上。
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| 关 键 词： | 大米 脱水蔬菜 辐照 保鲜 |
| 收稿时间： | 2010-01-19 |
| 修稿时间： | 2010-04-30 |
Study on Irradiation Preservation Technology of Green Food |
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| FU Li-xin,MENG Li-fen,XU De-chun,ZHAO Xiao-nan.Study on Irradiation Preservation Technology of Green Food[J].Journal of Jilin Agricultural University,2010,32(6):697-700. |
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| Authors: | FU Li-xin MENG Li-fen XU De-chun ZHAO Xiao-nan |
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| Institution: | Institute of Atomic Energy Utilization, Heilongjiang Academy of Agricultural Sciences, Harbin 150086|China |
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| Abstract: | Preservation test was conducted by irradiation of 60Co-γ ray for some kinds of local products of the northeast part. Adoption of compound packaging materialsand suitable irradiation dosage between 0.4—0.8 kGy led to no insect damage or significant change of nutritive composition and sensory indexes after rice had been stored for one year under the condition of normal temperature. Dehydrated vegetables (dry mushroom and agarics etc.) kept in compound packing material sand suitable irradiation dosage between 6—8 kGy could be preserved formore than one year. |
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| Keywords: | freshness keeping |
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