| 孟爱莲,何 江,张雁君,邱娅璐,周 涛,巩发永,高 鹏.电子束辐照对低温贮藏蓝莓品质的影响研究[J].保鲜与加工,2026,26(7):29~38,68 |
| 电子束辐照对低温贮藏蓝莓品质的影响研究 |
| Effect of Electron Beam Irradiation on the Quality of Blueberries Stored at Low Temperature |
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| DOI： |
| 中文关键词: 蓝莓 电子束 辐照 贮藏品质 花青素 |
| 英文关键词:blueberry electron beam irradiation storage quality anthocyanins |
| 基金项目:攀西特色作物研究与利用四川省重点实验室2023年度开放基金项目（SZKF202312）；四川省科技计划项目（2023JDRC0042） |
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| 中文摘要: |
| 为探究电子束辐照对蓝莓贮藏品质的影响，以‘薄雾’蓝莓为研究对象，设置0.5~3.0 kGy辐照 剂量，以未辐照组为对照，分析贮藏期间蓝莓微生物指标、果实质构及营养成分的变化，并比较辐照前 后花青素含量的差异。结果表明：辐照处理对蓝莓果实表面微生物有较好的抑制作用，且辐照剂量与 灭菌效果整体呈正相关；1.0 kGy辐照处理能显著降低蓝莓表面霉菌和酵母菌的数量，有效延缓冷藏 后期果实的腐烂；与对照组相比，经0.5 kGy和1.0 kGy辐照处理的蓝莓在冷藏35 d后的腐烂率明显下 降，总酚含量分别提高了26.52%和30.94%，抗坏血酸含量显著增加，总花青素含量分别提高7.10%和 4.11%；而2.0 kGy及以上辐照处理则导致抗坏血酸、总酚和花青素含量下降。综上，低剂量电子束辐 照结合4 ℃冷藏可有效延长蓝莓的货架期，其中1.0 kGy处理保鲜效果最佳，研究结果为辐照蓝莓的工 业化加工提供了参数优化依据。 |
| 英文摘要: |
| To investigate the impact of electron beam irradiation on the storage quality of blueberries, the study uti? lized ‘Misty’ blueberries as the experimental subject. Irradiation doses ranging from 0.5 to 3.0 kGy were applied, with a non-irradiated group serving as the control. During storage, changes in microbial indicators, fruit texture properties, and nutritional components were analyzed, alongside comparisons of anthocyanin content before and after irradiation. The results demonstrated that irradiation effectively inhibited surface microorganisms on blueberry fruits, exhibiting a positive correlation between irradiation dosage and sterilization efficacy overall. 1.0 kGy irradiation dose significantly reduced the number of molds and yeasts on the fruit surface and effectively delayed fruit decay during the later stage of cold storage. Compared with the control group, the decay rate of the blueberries treated with 0.5 kGy and 1.0 kGy irra? dition decreased siginficantly after 35 days of refrigeration. Total phenolic content increased by 26.52% (0.5 kGy) and 30.94% (1.0 kGy), respectively, while ascorbic acid levels increased significantly under both low-dose treatments. Anthocyanin content increased by 7.10% (0.5 kGy) and 4.11% (1.0 kGy), respectively. However, irradiation at 2.0 kGy and above led to decreased ascorbic acid, total phenolic, and anthocyanin contents. Thus, low-dose electron beam irra?diation combined with storage at 4 ℃ effectively extended the shelf life of blueberries, with the 1.0 kGy treatment yielding the optimal preservation effect. These findings provide a basis for optimized parameters for the industrial_x0002_scale
processing of irradiated blueberries. |
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