摘要
使用不同剂量的^(60)Coγ射线对三华李进行贮前辐照处理,以观察三华李在冷藏过程中果实品质的变化规律,并分别测定果实的硬度、可溶性固形物含量、可溶性蛋白含量、可滴定酸含量及失重率等指标,获得了相应的品质参数。试验结果表明:0.9 kGy高剂量的辐照处理能加快果实的后熟和软化,可溶性蛋白含量明显下降,而0.3 kGy低剂量的辐照处理对果实硬度和可溶性蛋白含量没有显著影响;辐照对可滴定酸含量和失重率有一定影响,且辐照剂量越大影响越大,但对可溶性固形物含量没有显著影响。贮前γ射线辐照处理有利于维持和提升三华李冷藏过程中的果实品质。
Different doses of^(60)Coγrays were used to irradiate Sanhua plum before storage to observe the change of fruit quality of Sanhua plum during refrigeration.The hardness,soluble solids content,soluble protein content,titratable acid content and weight loss rate of the fruit were determined respectively,and the corresponding quality parameters were obtained.The experimental results showed that the high-dose irradiation treatment of 0.9 kGy could accelerate the ripening and softening of the fruit,and the soluble protein content decreased significantly,while the irradiation treatment at the low dose of 0.3 kGy had no significant effect on the hardness and soluble protein content of the fruit.Irradiation had a certain effect on the content of titratable acid and weight loss,and the greater the irradiation dose,the greater the effect,but had no significant effect on the soluble solids content.γrays irradiation treatment before storage is beneficial to maintain and improve the quality of fruits during the refrigeration process of Sanhua plum.
作者
张帅
董基
程昊
颜喆
ZHANG Shuai;DONG Ji;CHENG Hao;YAN Zhe(School of Food&Pharmaceutical Engineering,Zhaoqing University,Zhaoqing 526601,China;Guangxi Key Laboratory of Green Processing of Sugar Resources,College of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou 545006,China;Guangzhou Fuyou Biotechnology Co.,Ltd.,Guangzhou 510430,China)
出处
《食品科技》
CAS
北大核心
2024年第1期27-32,共6页
Food Science and Technology
基金
“八桂之光”访学研修计划项目(桂组通字[2021]64号)
关键词
三华李
Γ射线
辐照
冷藏
品质
Sanhua plum
γrays
irradiation
refrigeration
quality
