摘要
探讨了草莓在4℃贮藏期间,_(60)Co-γ射线动态辐照(0、1.0、2.0、3.0和4.0 k Gy)处理对草莓色泽、香气成分、可溶性固形物(TSS)含量及硬度等指标的影响。结果表明:辐照处理组与对照组(CK)相比,对草莓色泽及可溶性固形物均无显著性影响(p>0.05),2.0、3.0 k Gy剂量对草莓贮藏期间色泽及可溶性固形物具有相对稳定的保持效果。顶空固相微萃联合气相色谱-质谱法(HS-SPME-GC-MS)测得新鲜草莓主要香气物质34种,占总峰面积的95.44%。3.0 k Gy剂量以下的_(60)Co-γ射线辐照处理对草莓特征香气成分乙酸乙酯、丁酸乙酯和己酸甲酯的含量无显著性影响(p>0.05),而显著增加了丁酸甲酯和2,5-二甲基-4-甲氧基-3(2H)-呋喃酮(DMMF)的相对含量(p<0.05)。草莓果实硬度随贮藏时间的增加而降低,2.0、3.0 k Gy处理后的草莓在贮藏后期硬度最高。2.0~3.0 k Gy_(60)Co-γ射线辐照草莓可以延长其贮藏期且不影响其感官品质。
This study evaluated the effect of60Co-γ dynamic irradiation doses（0,1.0,2.0,3.0 and 4.0 k Gy） on color,aroma components,total soluble sugar content（TSS） and firmness of strawberry during 4 ℃ cold storage. The results showed that the change with the color and TSS were less obvious by irradiation treatments compared with contrast（CK）,2.0 and 3.0 k Gy treatments guaranteed color and TSS levels of strawberry during storage（p〉 0.05）.34 fragrant components were detected,which constituted 95.44% of the total area by headspace solid-phase micro extraction（HS-SPME） and gas chromatography-mass spectrometry（GC-MS） detection.60Co-γ irradiation treatments below 3.0 k Gy presented not significantly effects in contents of characteristic aroma components including ethyl acetate,anoic acid ethylester and hexanoic acid methylester（p〈 0.05）,meanwhile,effective in enhancing the characteristic aroma compounds including butyric acid methylester and 4-methoxy-2,5-dimethyl-3（2H）-furanone（DMMF） of strawberry（p〈 0.05）. The firmness decreased gradually during the storage period.Strawberry treated with 2.0,3.0 k Gy had the highest firmness in the late period of storage.60Co-γ irradiation treatments at2.0~3.0 k Gy doses could achieve strawberry fruits with an extending shelf-life without compromising its quality.
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第4期254-259,共6页
Science and Technology of Food Industry
基金
国家科技部项目(16205402)
西华大学研究生创新基金项目(ycjj2017045)
