辐照处理对鲜切胡萝卜贮藏品质变化研究

Study on the changes of storage quality of fresh-cut carrot by irradiation treatment

中文关键词:  鲜切胡萝卜  辐照  保鲜  类胡萝卜素  多酚氧化酶

英文关键词:fresh-cut carrot  irradiation  fresh keeping  carotenoids  polyphenol oxidase

中文摘要:

      目的 研究辐照处理对鲜切胡萝卜贮藏品质变化的影响。方法 将鲜切胡萝卜经不同剂量(1.0、1.5、2.0、2.5、3.0 kGy)60Coγ射线辐照处理后, 于室温20 ℃贮藏, 在0、3、7、10 d测量其营养品质指标和生理生化指标。结果 60Coγ射线辐照处理对鲜切胡萝卜中可溶性糖含量和可溶性蛋白含量基本无影响; 1.0、1.5、2.0 kGy剂量的60Coγ射线辐照处理可较好地保持鲜切胡萝卜的还原糖含量、类胡萝卜素含量、维生素C含量, 其中1.5 kGy剂量处理效果最好; 于20 ℃贮藏, 1.5、2.0 kGy剂量的60Coγ射线辐照处理可较好地保持鲜切胡萝卜的可溶性固形物含量, 抑制多酚氧化酶的活性; 1.0、1.5 kGy剂量的60Coγ射线辐照处理可较好地抑制过氧化物酶的活性。结论 综合60Coγ射线辐照对鲜切胡萝卜各项指标的影响, 确定1.5 kGy是较适宜的剂量。

英文摘要:

      Objective To study the effect of irradiation treatment on the quality change of fresh-cut carrot storage. Methods The fresh-cut carrots were irradiated by different doses (1.0, 1.5, 2.0, 2.5, 3.0 kGy) 60Co γ-rays, stored at room temperature 20 ℃, and their nutritional quality indexes and physiological and biochemical indexes were measured at 0, 3, 7 and 10 d. Results 60Co γ-ray irradiation treatment had no effect on soluble sugar content and soluble protein content in fresh-cut carrots. The 60Co γ-ray irradiation treatment of 1.0, 1.5, 2.0 kGy dose could maintain the reducing sugar content, carotenoid content and vitamin C content of fresh-cut carrots, and the 1.5 kGy dose treatment was the best. Stored at 20 ℃, 60Co γ-ray irradiation at a dose of 1.5 and 2.0 kGy could maintain the soluble solid content of fresh-cut carrots and inhibit the activity of polyphenol oxidase. And 1.0, 1.5 kGy dose of 60Co γ ray irradiation treatment could inhibit the activity of peroxidase. Conclusion The effect of 60Co γ ray irradiation on various indexes of fresh-cut carrots is determined, and 1.5 kGy is a suitable dose.