摘要
本文研究了草莓辐照保鲜工艺。结果表明,封口工艺或它同一定剂量下辐射处理工艺的复合,没有实用价值。它唯有同冷藏工艺复合,方可促进保鲜期的延长。一定剂量下辐射处理工艺能为草莓贮藏提供较理想的初始状态,但同时促使高速率劣变。把辐射处理、冷箱冷藏和封口三种工艺组合起来,能够产生双重协同效应,使草莓保鲜效果达到最佳值。
Radiation preservation processing of strawberry was studied in this
paper. The results show that single seal processing or it combined with irradiation
processing under given doses is of no practical value, but it only combined with chill
processing can promote lengthening period of fresh keeping. Single frradiation processing
under given doses provides not only ghod initial state, but also the beginning of bad
development at top speed on microorganism. The composite Processing of irradiation,
chill and seal can supply extended shelf lifetime with Optimum value of dual synergetic
effect.
出处
《辐射研究与辐射工艺学报》
CAS
CSCD
北大核心
1992年第1期57-59,共3页
Journal of Radiation Research and Radiation Processing
关键词
辐射保鲜
微生物
草莓
协同效应
Irradiation preservation
Microorganism
Strawberry
Processing
Synergetic effect
