摘要
我国大蒜辐照抑芽工艺规范没有对60Coγ射线和电子束应用的工艺参数做出区分,为明确两者对大蒜抑芽保鲜效果的差异,以60Co产生的γ射线和电子加速器产生的高能电子束,分别对大蒜进行辐照处理,辐照剂量为200、500、800Gy,辐照后置于室温(5～25℃,RH70%～85%)贮藏,并对贮藏期间大蒜内芽生长情况及各生理指标进行测定。结果表明:两种辐照源均能有效抑芽,且相同辐照剂量下,电子束辐照抑芽效果强于60Coγ射线;200Gy和500Gy的两种辐照均能抑制大蒜呼吸作用,延缓质量损失,且对大蒜鳞茎外皮颜色和大蒜风味品质影响不大;而高剂量800Gy的两种辐照则刺激大蒜呼吸增强,失重率升高,大蒜干缩严重。从大蒜营养品质和商业品质的角度综合分析,电子束采用200Gy、60Coγ射线采用500Gy对大蒜的抑芽保鲜效果较好。
In China,the good irradiation practice for the sprout inhibition of garlic has had no definite division between 60Co γ-ray and electron beam irradiations,both of which have different penetrating ability and irradiation energy.To figure out their sprout inhibition and fresh-keeping effects,the inner bud growth status and several physiological indexes of garlic irradiated by γ-ray or electron beam at the dosages of 200,500 Gy and 800 Gy respectively were assessed during storage period（5-25 ℃,RH 70%-85%）.The results showed that both the irradiations effectively inhibited sprouting,and electron beam had better effect than 60Coγ-ray at the same irradiation dosages.Both the irradiations at 200 or 500 Gy inhibited respiration and decreased weight loss but had little effect on the color of the outer skin of garlic bulb and garlic flavor;garlic irradiated by γ-ray or electron beam at 800 Gy exhibited strengthened respiratory intensity,increased weight loss and severe shrinkage.Considering both nutritional and commercial qualities,electron beam irradiation at 200 Gy and 60Coγ-ray irradiation at 500 Gy appear to be both better choices for the sprout inhibition and fresh-keeping of garlic.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第12期260-265,共6页
Food Science
基金
上海市科技兴农重点项目[沪农科攻字(2007)第9-1号]
上海市科委国际合作计划项目(073907003)
关键词
高能电子束
60Coγ射线
大蒜
辐照抑芽
保鲜
high energy electron beam
60Coγ-ray
garlic
irradiation for sprout inhibition
fresh keeping
