关键词: 高能电子束, 巨峰葡萄, 生理品质, 保鲜效果

Abstract:

【Objective】 The preservation effects of high energy electron beam on Kyoho grapes were studied for providing a theoretical and practical basis of application in the fruits and vegetables storage field. 【Method】 The Kyoho grapes were put in cold storage of -0.5—0.5℃, RH 85%—95% after irradiation of 400 Gy, 700 Gy, 1 000 Gy, 1 500 Gy, and 2 500 Gy and the physiological quality was studied during storage. 【Result】 The results showed that the dosages of 400 Gy, 700 Gy, and 1 000 Gy could control the decline of ascorbic acid and tannin content effectively, maintain higher activity of superoxide dismutase(SOD), peroxidase(POD), catalase(CAT) enzymes, restrain the degree of membrane lipid peroxidation with low temperature. The treatment of 700 Gy could maintain lower rotting rate and shattering rate. The VC content was 3.79 mg/100 g and the activity of SOD and POD were 14.89 U?g-1 and 40.93 U?g-1?min-1, which were higher than the other groups observably (P＜0.05). However, the treatments of 1 500 Gy and 2 500 Gy had undesirable effects on product quality. The content of VC and tannin decreased rapidly, and the phenomenon of shattering was more serious than other groups. 【Conclusion】 The Kyoho grape could keep its physiological quality and fresh-keeping effect at the best state under 700 Gy irradiation. The storage quality was improved obviously compared with the control group preserved for 98 days at -0.5—0.5℃.

Key words: high energy electron beam, Kyoho grape, physiological quality, preservation effect