Effects of Low Dose Electron Beam Irradiation on Physiological Quality and Oxidase of Kiwifruit Xuxiang

YE Lixia; NIU Yaoxing; WANG Yan; YU Jiangtao; BAI Junqing; LUO Anwei

doi:10.13386/j.issn1002-0306.2022090168

Volume 44 Issue 14

Jul. 2023

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Science and Technology of Food Industry > 2023 > 44(14): 355-362. > DOI: 10.13386/j.issn1002-0306.2022090168

YE Lixia, NIU Yaoxing, WANG Yan, et al. Effects of Low Dose Electron Beam Irradiation on Physiological Quality and Oxidase of Kiwifruit Xuxiang[J]. Science and Technology of Food Industry, 2023, 44(14): 355−362. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090168.

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Effects of Low Dose Electron Beam Irradiation on Physiological Quality and Oxidase of Kiwifruit Xuxiang

1.
College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China
2.
Yangling Hesheng Irradiation Technologies Co., Ltd., Xianyang 712100, China

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Received Date: September 15, 2022
Available Online: May 19, 2023

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Abstract

Abstract

To clarify the low dose electron beam irradiation on the effect of postharvest physiological quality and related oxidase of Xuxiang kiwifruit. Using Xuxiang kiwifruit as the test materials, after irradiation with low dose electron beams of 0 (control), 200 and 400 Gy, the samples were stored in cold storage with temperature of 0~1 ℃ and relative humidity of 90%~95%, then regularly tested the hardness, weight loss, total soluble solid, titratable acid, respiration rate, total chlorophyll, vitamin C, malondialdehyde and oxidase activity indexes to study the effect of low dose electron beam on physiological qualities of postharvest Xuxiang kiwifruit. The results showed that low dose electron beam irradiation could significantly inhibit the decrease of hardness, weight loss, titratable acid and vitamin C, slow the increase of total soluble solid, reduce respiration rate, effectively inhibit the decomposition of chlorophyll and reduce the accumulation of malonaldehyde in kiwifruit during the later stage of storage. At 126 days of storage, the hardness of 200 and 400 Gy treatment groups was 58.96% and 82.45% higher than that of control group, and the weight loss rate was 12.4% and 27.27% lower than that of control group respectively. Meanwhile, the activity levels of polyphenol oxidase in different irradiation groups were kept low, and the peak values of peroxidase and catalase activities in 400 Gy irradiation group were higher than those in the control group by 43.63% and 21.36%. In conclusion, low dose electron beam irradiation can delay fruit senescence by affecting the physiological quality and oxidase activity of postharvest kiwifruit storage, so as to achieve the purpose of keeping kiwifruit fresh. And the effect of 400 Gy dose electron beam irradiation group was the best. The study provided a theoretical basis for the application of low dose electron beam irradiation in kiwifruit storage.
- electron beam irradiation,
- kiwifruit,
- quality,
- oxidase

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References

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