高能电子束辐照对马铃薯贮藏品质及芽眼细胞超微结构的影响

doi:10.3864/j.issn.0578-1752.2022.07.013

Abstract

Abstract:

【Objective】The aim of this study was to clarify the effects of high energy electron beam (e-beam) irradiation on potato sprouting and storage quality, and to explore the mechanism of inhibiting sprout. 【Method】By using potato tubers Zihuabai as the raw material and the non-irradiation tubers as the control, the tubers were irradiated with e-beam at 0.3, 0.4 and 0.5 kGy, then, which were packed in 0.03 mm kraft paper bags and stored at (8±1)℃ with a relative humidity of 70%-75%. During storage, the sprouting of tubers was observed and recorded every week, and the respiratory, weight loss rate, decay rate, firmness and changes in the content of nutrients (such as starch, Vc, and reducing sugar) of the tubers were determined every 25 days after storage. Besides, the changes of tuber bud morphology and cell ultrastructure at the bud eye were observed with the stereo microscope and transmission electron microscope, respectively. 【Result】All tubers did not sprouting for 200 days by irradiating with e-beam at 0.3, 0.4 and 0.5 kGy at (8±1)℃, and the dormancy period was significantly prolonged. The reductions of soluble solid, Vc and starch in tubers irradiated with e-beam were lower than that in non-irradiated tubers after 150 days storage, and had no significant effect on the soluble protein content with e-beam irradiation. The accumulation of reducing sugars in the irradiated tubers slightly higher than that in control, and the flavor, taste and color of the tubers after 200 days storage were good. The respiration intensity was inhibited by e-beam irradiated, which was beneficial to slow down its senescence process. However, unfortunately, e-beam accelerated the weight loss and firmness decrease of tuber, and aggravated positively with the increase of irradiation dose. Electron microscopy results showed that the ultrastructure of the cell at the eye of the tuber bud was damaged by e-beam irradiation, and the cell wall was distorted and plasmolysis; the shape of the nucleus changes irregularly, and the nuclear content was degraded; the endoplasmic reticulum completely degraded with the prolong of storage time, and the number of starch granules was obviously reduced and shrunk, but the integrity and stability of the mitochondrial structure were maintained. At the same time, the irradiation caused the tuber shoots to die directly, and the buds gradually wither with the storage time extension. 【Conclusion】 e-beam irradiation could completely inhibit potato tubers sprouting at (8±1)℃ for 7 months, however, it had no adverse effect on the nutritional quality of tubers, which was beneficial to maintain their good sensory and nutritional quality. It was speculated that the suppression of buds by e-beam irradiation related to the respiratory was inhibited, and the physiological activity level was weaken. At the same time, the irradiation damaged the cell structure of the bud eye, and directly caused the buds to die and dry.

Key words: potato, high-energy electron beam, storage quality, cell ultrastructure

PENG Xue,GAO YueXia,ZHANG LinXuan,GAO ZhiQiang,REN YaMei. Effects of High-Energy Electron Beam Irradiation on Potato Storage Quality and Bud Eye Cell Ultrastructure[J].Scientia Agricultura Sinica, 2022, 55(7): 1423-1432.

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References 30

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营养物质含量 Nutrients content	辐照剂量 Irradiation dose (kGy)	贮藏时间 Storage time (d)
营养物质含量 Nutrients content	辐照剂量 Irradiation dose (kGy)	0	25	50	75	100	125	150
V_C含量 Vc (mg/100 g)	0	14.07±0.29a	13.19±0.06a	11.65±0.22b	9.92±0.11b	8.60±0.25d	5.79±0.12c	4.99±0.20c
	0.3	14.07±0.29a	12.95±0.15a	12.95±0.15a	12.76±0.06a	11.53±0.31c	11.11±0.16ab	10.59±0.13b
	0.4	14.07±0.29a	13.40±0.46a	12.74±0.17a	13.38±0.31a	12.45±0.17b	11.49±0.21a	10.54±0.22b
	0.5	14.07±0.29a	13.15±0.11a	13.05±0.17a	14.16±1.43a	13.00±0.06a	11.05±0.25b	11.61±0.14a
淀粉含量 Starch (%)	0	26.20±0.01a	25.18±0.01ab	24.36±0.13a	22.73±0.01b	19.29±0.01c	18.54±0.00c	17.70±0.00c
	0.3	26.20±0.01a	22.87±0.01b	23.24±0.01a	23.78±0.00b	22.59±0.00b	21.12±0.00b	20.96±0.00b
	0.4	26.20±0.01a	25.98±0.18a	24.24±0.02a	23.92±0.01b	23.31±0.01b	24.71±0.01a	24.19±0.01a
	0.5	26.20±0.01a	25.97±0.01a	26.17±0.00a	25.99±0.01a	26.19±0.01a	25.69±0.01a	23.63±0.01a
可溶性蛋白 Soluble protein (mg∙g^-1)	0	2.46±0.18a	2.33±0.01a	2.50±0.08c	2.51±0.23b	2.31±0.07a	2.46±0.01a	2.47±0.49a
	0.3	2.46±0.18a	2.67±0.12a	2.64±0.03bc	2.31±0.10b	2.46±0.07a	2.49±0.19a	2.56±0.00a
	0.4	2.46±0.18a	2.55±0.34a	2.80±0.04ab	2.60±0.034b	2.46±0.31a	2.57±0.06a	2.70±0.06a
	0.5	2.46±0.18a	2.47±0.07a	2.86±0.17a	3.20±0.18a	2.60±0.01a	2.55±0.06a	2.54±0.04a
还原糖 Reducing sugar (g/100 g)	0	0.52±0.00a	0.65±0.00b	0.89±0.00a	0.64±0.01b	0.63±0.01c	0.73±0.00b	0.45±0.01c
	0.3	0.52±0.00a	0.77±0.00a	0.76±0.00b	0.76±0.01a	0.91±0.01b	1.15±0.02a	0.75±0.01ab
	0.4	0.52±0.00a	0.63±0.00b	0.79±0.00b	0.80±0.01a	0.85±0.01bc	0.71±0.00b	0.83±0.00a
	0.5	0.52±0.00a	0.49±0.00c	0.58±0.00c	0.83±0.01a	1.31±0. 01a	0.97±0.00ab	0.62±0.01b

Effects of High-Energy Electron Beam Irradiation on Potato Storage Quality and Bud Eye Cell Ultrastructure

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