GUO Yidan, LI Kui, YU Jiangtao, BAI Junqing, ZHANG Peng, GONG Xinran, MA Siyuan, SUN Qingyi, KOU Liping. Effects of Electron Beam and 60Co γ-ray Irradiations on the Fresh-keeping of Winter Jujube[J]. Science and Technology of Food Industry, 2021, 42(6): 276-281. DOI: 10.13386/j.issn1002-0306.2020040309
Citation: GUO Yidan, LI Kui, YU Jiangtao, BAI Junqing, ZHANG Peng, GONG Xinran, MA Siyuan, SUN Qingyi, KOU Liping. Effects of Electron Beam and 60Co γ-ray Irradiations on the Fresh-keeping of Winter Jujube[J]. Science and Technology of Food Industry, 2021, 42(6): 276-281. DOI: 10.13386/j.issn1002-0306.2020040309

Effects of Electron Beam and 60Co γ-ray Irradiations on the Fresh-keeping of Winter Jujube

More Information
  • Received Date: April 27, 2020
  • Available Online: March 15, 2021
  • In order to prolong the shelf life of post-harvest winter jujube, the fruits were treated with different doses(500, 800 Gy) of electron beams and 60Co γ-rays and then stored at 0±1℃ and 80%~85% relative humidity for 54 d. The effects of different irradiation treatments on the microbial quantity and the quality of winter jujube were investigated during cold storage. The results indicated that both irradiation treatments could effectively inhibit the increase of decay rate of winter jujube and the growth of microorganism. At the end of storage, the decay rate of the winter jujube in the control group had reached 47.87%, while that of the irradiated groups was between 20.97% and 25.95%, significantly lower than that of the control group. In the early 24 days of storage, irradiation treatment had no significant effect on the total soluble solid and titratable acid content of winter jujube, however irradiation treatment reduced the firmness of winter jujube and promoted the redness of pericarp. In the later 44 days of storage, irradiation treatment could restrain the respiration intensity of the fruits. In the above processing, two treatments of low dose 500 Gy could maintain good storage qualities of winter jujube.
  • [1]
    唐艳. 采后处理对枣贮藏品质的影响研究[D]. 长沙:中南林业科技大学,2019.
    [2]
    庄青. 冬枣采后生理及保鲜技术研究[D]. 青岛:山东农业大学,2007.
    [3]
    张惠然,张军. 冬枣采后生理及保鲜技术研究进展[J]. 保鲜与加工,2017,17(1):134-138.
    [4]
    Fernandes A,Antonio A L,Oliveira M B P,et al. Effect of gamma and electron beam irradiation on the physicochemical and nutritional properties of mushrooms:A review[J]. Food Chemistry,2012,135(2):641-650.
    [5]
    Cardoso R V C,Fernandes Â,Barreira J C M,et al. Effectiveness of gamma and electron beam irradiation as preserving technologies of fresh Agaricus bisporus Portobello:A comparative study. Food Chemistry. 2019,278(11):760-766.
    [6]
    杨伟,徐莹,樊燕,等. 海藻酸钠涂膜及60Co-γ辐照处理对小枣的保鲜作用[J]. 食品工业科技,2012,33(3):343-347.
    [7]
    杨俊丽,乔勇进,王海宏,等. 高能电子束与60Co-γ射线对大蒜辐照保鲜效果的比较研究[J]. 食品科学,2010,31(12):260-265.
    [8]
    周任佳,乔勇进,王海宏,等. 高能电子束辐照对鲜切哈密瓜生理生化品质的影响[J]. 核农学报,2012,26(2):300-305

    ,323.
    [9]
    龙明秀,吴凤玉,田竹希,等.60Co-γ辐照处理对蓝莓保鲜效果的影响[J]. 核农学报,2019,33(11):2165-2176.
    [10]
    周冉冉,高虹,范秀芝,等.60Co-γ射线和电子束辐照对鲜香菇保鲜效果的初步研究[J]. 核农学报,2019,33(3):490-497.
    [11]
    于广伟. 氧化淀粉涂膜对草莓、甜樱桃和巴梨的保鲜效果影响[D]. 兰州:甘肃农业大学,2016.
    [12]
    雷庆,黄敏,康菊,等. 电子束辐照草莓保鲜效果研究[J].核农学报,2011,25(3):510-513.
    [13]
    陈召亮,方强,王海宏,等. 电子束辐照对鲜切西洋芹的保鲜效应[J]. 上海农业学报,2010,26(2):9-13.
    [14]
    张小康. 早中熟鲜食红枣保鲜措施及其生理机制研究[D]. 咸阳:西北农林科技大学,2017.
    [15]
    Li H,Xiong Z,Gui D,et al. Effect of aqueous ozone on quality and shelf life of Chinese winter jujube[J]. Journal of Food Processing & Preservation. 2019,43(9):142-145.
    [16]
    康晨煊. 设施条件下冬枣品质特性研究[D]. 咸阳:西北农林科技大学,2019.
    [17]
    陈召亮,王海宏,乔勇进. 电子束辐照对草莓灰霉病菌致病力及致病相关酶活性的影响[J]. 核农学报,2013,27(8):1156-1161.
    [18]
    Zhao Y,Zhu X,Hou Y,et al. Effects of nitric oxide fumigation treatment on retarding cell wall degradation and delaying softening of winter jujube(Ziziphus jujuba Mill. cv. Dongzao)fruit during storage[J]. Postharvest Biology and Technology,2019,156(7):987-993.
    [19]
    戚蓉迪,颜伟强,岳玲,等. 电子束辐照对进口甜樱桃保鲜效果的影响[J]. 核农学报,2014,28(5):839-844.
    [20]
    杨俊丽,陈召亮,王海宏,等.高能电子束辐照对草莓保鲜效果的影响[J]. 上海农业学报,2010,26(3):8-12.
    [21]
    周慧娟,叶正文,张学英,等. 电子束辐照对蓝莓品质及生理代谢的影响[J]. 核农学报,2013,27(9):1308-1316.
    [22]
    Kou X,He Y,Li Y,et al. Effect of abscisic acid(ABA)and chitosan/nano-silica/sodium alginate composite film on the color development and quality of postharvest Chinese winter jujube(Zizyphus jujuba Mill. cv. Dongzao)[J]. Food Chemistry,2019,270(7):385-394.
    [23]
    武继芸. 不同涂膜处理对冬枣贮藏品质和抗氧化活性的影响[D]. 天津:天津大学,2016.
    [24]
    王秋芳,乔勇进,乔旭光. 高能电子束辐照对巨峰葡萄生理品质的影响[J]. 中国农业科学,2010,43(3):571-577.
    [25]
    Deng W,Zhao X H. Calcium maintained higher quality and enhanced resistance against chilling stress by regulating enzymes in reactive oxygen and biofilm metabolism of Chinese winter jujube fruit[J]. Journal of Food Biochemistry,2020,44(4):1-8.
    [26]
    Zhao Y T,Zhu X,Hou Y Y,et al. Postharvest nitric oxide treatment delays the senescence of winter jujube(Zizyphus jujuba Mill. cv. Dongzao)fruit during cold storage by regulating reactive oxygen species metabolism[J]. Scientia Horticulturae,2020,261(2):1-9..
    [27]
    Nam H A,Ramakrishnan S R,Kwon J H. Effects of electron-beam irradiation on the quality characteristics of mandarin oranges(Citrus unshiu(Swingle)Marcov)during storage[J]. Food Chemistry,2019,286(4):338-345.
    [28]
    魏征,张政,魏佳,等. 茉莉酸甲酯雾化熏蒸对冬枣采后贮藏品质的影响[J]. 食品科技,2020,45(1):43-48.
  • Related Articles

    [1]MA Xiangjie, ZHAO Jiansheng, HUANG Qirui, WANG Qifan, CHEN Jie, ZENG Maomao. Effects of Thermal Reaction Conditions on Dicarbonyl Compounds and Flavor Substances in Glucose-Alanine Sweet-flavored Maillard Reaction Model System[J]. Science and Technology of Food Industry, 2024, 45(16): 114-120. DOI: 10.13386/j.issn1002-0306.2023100219
    [2]SUN Bingyu, ZHENG Xinru, LIU Linlin, LÜ Mingshou, HUANG Yuyang, ZHU Ying, QU Min, ZHU Xiuqing, SHI Yanguo. Research Progress on the Influence of Coagulants and Processing Conditions on the Formation and Quality of Tofu Gel[J]. Science and Technology of Food Industry, 2024, 45(3): 388-396. DOI: 10.13386/j.issn1002-0306.2023030178
    [3]CHEN Yang, LIAO Ziwei, TAO Juanjuan, JIANG Dan, SUN Daihua, CHEN Zhiyuan. Optimization of Ultrasonic Combined with Enzymatic Extraction Process of Total Alkaloids from Artemisia argyi Leaves and Its Antibacterial Activity[J]. Science and Technology of Food Industry, 2022, 43(12): 197-205. DOI: 10.13386/j.issn1002-0306.2021090016
    [4]GONG Pin, HAN Yewen, ZHAI Pengtao, CHEN Xuefeng, ZHAI Wenjun, ZHENG Benzhong, CHEN Fuxin. Active Components, Pharmacological Action and Application in Food Processing of Eucommia ulmoides Leaves[J]. Science and Technology of Food Industry, 2022, 43(10): 395-404. DOI: 10.13386/j.issn1002-0306.2021050082
    [5]SUN Xiyun, WANG Jingwen, TIAN Sihui, XU Zihan, LI Bin. Research Progress of the Effects of Food Matrix and Processing on Bioaccessibility of Polyphenols[J]. Science and Technology of Food Industry, 2021, 42(21): 400-407. DOI: 10.13386/j.issn1002-0306.2020080268
    [6]HUANG Zhiyu, SHEN Xueyu, CHEN Xunlin, GUO Zhuozhao, HUANG Wei. Isolation and Identification of Spoilage Fungi in the Fermentation Broth of Sanhua Plum, Evaluation of the Potency of Related Antibacterial Agents and Optimization of Fermentation Technology[J]. Science and Technology of Food Industry, 2021, 42(14): 113-120. DOI: 10.13386/j.issn1002-0306.2020110278
    [7]ZENG Yao-ying, SHAO Xiao-lu, CHENG Shu-jun, YU Qian. Combined Antibacterial Effect and Mechanism of Liangguoan and Garlic Oil[J]. Science and Technology of Food Industry, 2020, 41(10): 112-117. DOI: 10.13386/j.issn1002-0306.2020.10.019
    [8]LIU Ye, SU Hang, SONG Huan- lu, SU Ke- ran. Optimization of natto processing conditions based on nattokinase activity[J]. Science and Technology of Food Industry, 2016, (07): 170-175. DOI: 10.13386/j.issn1002-0306.2016.07.025
    [9]DONG Yi-wei, GUO Quan-you, LI Bao-guo, JIANG Chao-jun, GU Tian-sheng. Identification of dominated spoilage organisms and quality changes in lightly salted Mylopharyngodon piceus during processing and storage[J]. Science and Technology of Food Industry, 2015, (23): 306-310. DOI: 10.13386/j.issn1002-0306.2015.23.055
    [10]CHEN Xue-hong, QIN Wei-dong, MA Li-hua, DAI Xiao-juan. Effect of processing conditions on quality of fruit and vegetable juices[J]. Science and Technology of Food Industry, 2014, (01): 355-362. DOI: 10.13386/j.issn1002-0306.2014.01.046
  • Cited by

    Periodical cited type(18)

    1. 张帅奇,徐冉冉,王宝刚,周家华,王云香,梁丽雅. 四氢嘧啶对甜樱桃果实采后贮藏品质的影响. 保鲜与加工. 2025(02): 62-69 .
    2. 王天菊,沈庆庆,况世雪. 外源褪黑素对“红地球”葡萄采后贮藏品质的影响. 中国南方果树. 2024(01): 207-215 .
    3. 赵士粤,刘露露,崔克强,任瑞,何美美,杨明霞. 外源褪黑素对采后果实品质影响的研究进展. 中国果树. 2024(04): 17-22 .
    4. 肖鑫鑫,李佩艳,苏娇,马金金,罗登林. 褪黑素处理对金针菇贮藏品质和褐变的影响. 食品与发酵工业. 2024(07): 242-249 .
    5. 陈强,黄馨慧,张峥,张冲,柳叶飞. 褪黑素对薄皮甜瓜采后软化和乙烯合成的影响. 生物技术通报. 2024(04): 139-147 .
    6. 林育钊,冯梦棐,陈洪彬,蒋璇靓,郑金水,吴锦雯. 氧化白藜芦醇处理对黄皮果实贮藏特性和采后品质的影响. 热带作物学报. 2024(04): 804-812 .
    7. 张家铭,石浩,苏慧,钱鑫,赵野,马妍,周文化. 褪黑素及2, 4-表油菜素内酯复合处理对阳光玫瑰葡萄贮藏品质的影响. 食品与发酵工业. 2024(10): 141-148 .
    8. 申雪,陈娇,吕伟伟,司成伟,王纪忠. 外源褪黑素对常温货架期不同品种草莓果实贮藏品质的影响. 淮阴工学院学报. 2024(02): 40-49 .
    9. 董小盼,汤静,丁娇,金鹏,郑永华. 褪黑素处理对桃果实采后软腐病的影响及其机理. 食品科学. 2024(11): 243-249 .
    10. 宁娜,王懿,王晓茜,陈华红,南立军. 褪黑素结合PE包装对葡萄果梗褐变调控的研究. 北方园艺. 2024(17): 93-103 .
    11. 刘祯,陈贤柔,缪承杜,蓝碧锋,范智蕾,莫晓晴,王春越,刘袆帆,肖更生,王琴,刘东杰,马路凯. 褪黑素在果蔬采后品质劣变中的调控作用. 食品安全质量检测学报. 2023(02): 146-153 .
    12. 张海燕,康三江,曾朝珍,袁晶. 碱性钙对‘秦冠’苹果块贮藏品质及生理特性的影响. 食品安全质量检测学报. 2023(04): 41-49 .
    13. 张皓波,吴喜庆,杨蕊,林奇,包媛媛. 褪黑素结合气调包装处理对黄牛肝菌保鲜效果影响. 食用菌学报. 2023(03): 68-80 .
    14. 田甜,赵雅琦,王清,秦占军,潘媛,时文林,左进华,袁树枝,岳晓珍,封碧红. 不同贮藏期对鲜切菜山药和铁棍山药货架期品质的影响. 食品工业科技. 2023(18): 387-397 . 本站查看
    15. 赵朋飞,骆世超,许佩轩,孙晓峰,徐伟敏,马辉,许建锋,张海霞. 褪黑素处理对采后梨果实品质及相关生理指标的影响. 华北农学报. 2023(S1): 211-218 .
    16. 郜栀萍,田云芳,姜淑宁,尚泓奎,王银宵,杨秋梅. 外源褪黑素在果蔬保鲜中的作用研究进展. 现代农业科技. 2022(14): 171-174 .
    17. 吴敏,杜鹃,王曼,张健,阿塔吾拉·铁木尔,吴斌,吴忠红. 一氧化氮对无核白葡萄果梗贮藏品质和微观结构的影响. 食品工业科技. 2022(21): 350-359 . 本站查看
    18. 张妮,陶秋运,普莹莹,曹森,王瑞,吉宁. 不同地区玛瑙红樱桃品质差异分析. 食品工业科技. 2022(23): 95-102 . 本站查看

    Other cited types(14)

Catalog

    Article Metrics

    Article views (293) PDF downloads (36) Cited by(32)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return