摘要
分别采用0.5、1.0 kGy剂量的电子束处理牛蒡鲜切片,测定分析其在(3±1)℃温度下贮藏8 d期间生理和品质的变化,研究不同剂量高能电子束辐照对鲜切牛蒡贮藏品质和褐变的影响。结果表明:高能电子束辐照处理能明显延缓鲜切牛蒡贮藏过程中的褐变;抑制多酚氧化酶(PPO)、苯丙氨酸解氨酶(PAL)、4-香豆酸辅酶A连接酶(4CL)的活性;降低总酚物质和丙二醛(MDA)含量,有助于维持鲜切牛蒡的贮藏品质。其中以1.0 kGy剂量辐照处理的鲜切牛蒡防褐变保鲜效果为好。
Effects of high energy electronic beam on quality and browning of fresh-cut burdock were investigated. The dosages of 0.5 and 1.0 kGy were used to treat the fresh-cut burdock respectively, and the physiology and quality changes were monitored periodically during storage of 8 d at （3 ±1） ℃. The results showed that, the irradiation treatments obviously delayed the browning of fresh-cut burdock during storage. In addition, the irradiation treatments not only inhibited the activities of polyphenol oxidase （PPO）, phenylalanine ammonialyase （PAL） and 4-coumarate coenzyme A ligase （4CL）, but also reduced the content of total phenols and malondiadehyde （MDA）, thus maintained higher storage quality. The browning inhibition effect of 1.0 kGy irradiation treatment was good.
出处
《保鲜与加工》
CAS
2013年第5期29-33,共5页
Storage and Process
基金
美国加利福尼亚州大学国际科技合作项目(BZ2009064)
关键词
鲜切牛蒡
辐照
品质
褐变
fresh-cut burdock
high energy electronic beam
quality
browning
