电子束辐照对板栗发芽的抑制效果及对板栗品质的影响

Effects of electron beam irradiation on chestnut sprout inhibition and its quality

中文关键词:  板栗  电子束辐照  抑芽  冷藏  保鲜

英文关键词:chestnut  electron beam irradiation  sprout inhibition  refrigeration  preservation

中文摘要:

      目的 探究电子束辐照抑制板栗发芽的效果以及对板栗品质的影响。方法 以贮藏于(4±2)℃条件下的燕山板栗作为材料, 利用0、0.1、0.2、0.3、0.4、0.5、0.6、0.9、1.2 kGy辐照剂量的电子束进行辐照处理, 测定处理样品的发芽率、呼吸强度、淀粉含量、可溶性糖含量、水分含量、色泽、微生物含量和内腐率。结果 0.3 kGy的辐照剂量能够完全抑制板栗的发芽, 0.3 kGy及以上辐照剂量能使板栗保持较低的呼吸强度, 延缓淀粉和可溶性糖的降解速度, 对水分含量影响不显著(P≥0.05), 对色泽无不良影响。0.3 kGy及以上辐照剂量能显著降低板栗外壳的菌落总数, 对板栗内腐有一定的抑制效果。0.6 kGy及以上辐照剂量能显著降低板栗外壳的霉菌酵母数量。结论 0.3 kGy辐照剂量的电子束辐照可以完全抑制板栗发芽, 延缓板栗降糖, 延长贮藏期, 同时保持板栗的加工品质。

英文摘要:

      Objective To explore the effects of electron beam irradiation on chestnut sprout inhibition and its quality. Methods Yanshan chestnut stored at (4±2)℃ as samples, using electron beam of 0, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.9 and 1.2 kGy irradiation doses radiation samples to determine its germination rate, respiratory intensity, starch content, soluble sugar content, moisture content, color, microbial content and internal decay rate. Results 0.3 kGy irradiation doses can completely suppress the germination of chestnuts. The irradiation dose of 0.3 kGy and above can keep respiration intensity low, delay the degradation rate of starch and soluble sugar, but have no significant effect on its moisture content(P≥0.05), and have no bad effect on its color. The irradiation dose of 0.3 kGy and above can significantly reduce the total number of colonies of chestnut shell, which has a certain inhibitory effect on chestnut internal decay. The irradiation dose of 0.6 kGy and above can significantly reduce the number of mold and yeast of chestnut shell. Conclusion 0.3 kGy irradiation doses of electron beam irradiation can completely suppress the germination of chestnuts, delay the degradation rate of chestnut soluble sugar, prolong the storage period, and maintain the processing quality of chestnut.