摘要
采用0.5、1.0、1.5、2.0 kGy四种剂量的高能电子束辐照处理鲜切哈密瓜,用PP材质托盘和PE保鲜膜包装,置于5℃温度、85%~95%相对湿度的冷库中贮藏,研究其对鲜切哈密瓜感官品质的影响和对病原微生物的抑制作用。结果表明：电子束辐照能有效抑制病原微生物的生长,辐照剂量越大,抑制效果越好。在贮藏13 d时,1.5、2.0 kGy剂量的处理组比对照组鲜切哈密瓜表面的细菌、霉菌及酵母菌菌落均降低两个数量级。低于2.0 kGy剂量的高能电子束处理可以有效保持鲜切哈密瓜的良好品质,其中以1.5 kGy剂量的处理效果最好,在贮藏至13 d时,鲜切哈密瓜的亮度值仍可达63.10,硬度达5.98 kg/cm2,显著高于对照（P〈0.05）。
The fresh-cut Hami melon were treated by using 0.5, 1.0, 1.5 and 2.0 kGy high energy electron beam irradiation, packed with tray of PP material and 0.03 mm PE film, and stored at the condition of 5 ℃ and RH 85%-95%. The effects of high energy electron beam irradiation on microorganism control and quality of fresh-cut Hami melon were studied. The results showed that, irradiation could inhibit microorganism effectively, higher energy could have better effect. Growth of bacterial, mould and yeast load on the surface of untreated fresh-cut Hami melon increased approximately 2.0 log unit at the 13th day, comparing with 1.5 kGy and 2.0 kGy high energy electron beam irradiation. The fresh-cut Hami melon irradiated at a dose of lower than 2.0 kGy could maintain good quality effectively, Stored 13 days, the fresh-cut Hami melon treated with 1.5 kGy high energy electron beam irradiation was still good in sensory quality, and the luminosity value and the firmness could still reach to 63.10 and 5.98 kg/cm2 respectively, both of which were significantly higher than the control（P〈0.05）. According to results above, the optimal dose of irradiation on fresh-cut Hami melon was 1.5 kGy.
出处
《保鲜与加工》
CAS
2011年第6期27-30,36,共5页
Storage and Process
基金
上海西甜瓜产业体系(2011-2015)
关键词
高能电子束
鲜切哈密瓜
微生物
感官品质
high energy electron beam
fresh-cut Hami melon
microorganism
sensory quality
