~(60)Co-γ射线和电子束辐照对鲜香菇保鲜效果的初步研究
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摘要
为研究~(60)Co-γ和电子束2种射线的不同剂量对新鲜香菇采后保鲜效果的影响,本试验通过测定鲜香菇的硬度、呼吸强度、电导率、感官品质等指标,筛选2种辐照射线的最优剂量,并对比分析最优辐照处理下香菇细胞的微观结构。结果表明,~(60)Co-γ射线中,2 kGy剂量组香菇硬度降幅为37%,呼吸强度为10.81 mg·kg~(-1)·h~(-1),相对电导率为0.268%,均小于其他剂量组;电子束射线中,3 k Gy剂量组香菇硬度降幅为38%,呼吸强度为10.39 mg·kg~(-1)·h~(-1),相对电导率为0.241%,均小于其他剂量组。综合感官分析可知,3 k Gy电子束组和2 kGy~(60)Co-γ射线组香菇的保鲜效果分别优于同类射线其他剂量组。显微分析可知,与2 kGy~(60)Co-γ射线相比,3 kGy电子束辐照能够较好地保持新鲜香菇的菌丝形态,延缓其进一步降解,从而延长其贮藏期。本研究探索了辐照在香菇保鲜过程中的可行性,为推动电子束辐照技术和~(60)Co-γ辐照技术在香菇保鲜领域的应用提供了可靠的理论依据与技术支持。
In order to investigate the effects of different doses of gamma ray and electron beam irradiation technique on the postharvest quality of fresh Lentinus edodes,changes in firmness,respiration,conductivity,sensory characteristics and cell structure and morphology of fresh Lentinus edodes after irradiation were measured.The results showed that with a2 kGy~(60)Co gamma ray irradiation treatment,a high level of firmness(37%reduction)was maintained,lower respiration(10.81 mg·kg~(-1)·h~(-1))and relative conductivity(0.268%),compared to the other groups by~(60)Co gamma ray irradiation after storage for 16 d;while 38%reduction in firmness,10.39 mg·kg~(-1)·h~(-1)respiration and relative conductivity with a value of 0.241%than other electron bean groups were observed with 3 k Gy electron bean irradiation treatment.Sensory analysis showed that the electron beam using 3 kGy,~(60)Co gamma ray with 2 k Gy retards mushroom sensory deterioration and therefore has better preservation effect on fresh Lentinus edodes.Microscopic analysis showed that compared with 2k Gy~(60)Co gamma ray,3 k Gy electron beam irradiation could keep the morphology of fresh Lentinus edodes well,delay its further degradation and prolong its storage period effectively.This paper explored the feasibility of irradiation in the preservation of fresh mushrooms,indicating that gamma-irradiation and electron-beam,might be a useful mushroom conservation technology.
In order to investigate the effects of different doses of gamma ray and electron beam irradiation technique on the postharvest quality of fresh Lentinus edodes,changes in firmness,respiration,conductivity,sensory characteristics and cell structure and morphology of fresh Lentinus edodes after irradiation were measured.The results showed that with a2 kGy~(60)Co gamma ray irradiation treatment,a high level of firmness(37%reduction)was maintained,lower respiration(10.81 mg·kg~(-1)·h~(-1))and relative conductivity(0.268%),compared to the other groups by~(60)Co gamma ray irradiation after storage for 16 d;while 38%reduction in firmness,10.39 mg·kg~(-1)·h~(-1)respiration and relative conductivity with a value of 0.241%than other electron bean groups were observed with 3 k Gy electron bean irradiation treatment.Sensory analysis showed that the electron beam using 3 kGy,~(60)Co gamma ray with 2 k Gy retards mushroom sensory deterioration and therefore has better preservation effect on fresh Lentinus edodes.Microscopic analysis showed that compared with 2k Gy~(60)Co gamma ray,3 k Gy electron beam irradiation could keep the morphology of fresh Lentinus edodes well,delay its further degradation and prolong its storage period effectively.This paper explored the feasibility of irradiation in the preservation of fresh mushrooms,indicating that gamma-irradiation and electron-beam,might be a useful mushroom conservation technology.
引文
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[25]王梅,徐俐,王美芬,汤静.复合保鲜剂对鲜切山药保鲜效果的影响[J].食品与机械,2017,33(5):134-140
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[29]邓文敏,陈浩,裴颖.高能电子加速器在食品辐照加工中的应用分析[J].核农学报,2012,26(6):919-923
[2]中国食用菌商务网.反季节香菇-夏日菌菇市场里的“夺金点”[EB/OL].(2000-07-18)[2017-10-10]http://www.mushroommarket.net/special/show.php?itemid=54
[3]刘颖.香菇的保鲜技术[J].吉林农业,2002(1):36-36
[4]应丽莎,周晓庆,赵东方,张敏.低氧气调包装对新鲜香菇品质的影响[J].食品科学,2013,34(4):277-283
[5]叶静君,励建荣,韩晓祥,姜天甲.香菇低温贮藏中不同部位的生理生化变化[J].中国食品学报,2012(3):137-144
[6]Jafri M,Jha A,Bunkar D S,Ram R C.Quality retention of oyster mushrooms(Pleurotus florida)by a combination of chemical treatments and modified atmosphere packaging[J].Postharvest Biology and Technology,2013,76(1):112-118
[7]Guerreiro D,Madureira J,Silva T,Melo R,Santos P M P,Ferreira A,Trigo M J,Falc2o A N,Marga9a F M A,Verde S C.Postharvest treatment of cherry tomatoes by gamma radiation:microbial and physicochemical parameters evaluation[J].Innovative Food Science and Emerging Technologies,2016,36:1-9
[8]Xiong Q L,Xing Z T,Feng Z Y,Tan Q,Bian Y B.Effect of60Co-γirradiation on postharvest quality and selected enzyme activities of Pleurotus nebrodensis[J].LWT-Food Science and Technology,2009,42(1):157-161
[9]SommerⅠ,Schwartz H,Solar S,Sontag G.Effect of gamma-irradiation on flavour 5’-nucleotides,tyrosine,and phenylalanine in mushrooms(Agaricus bisporus)[J].Food Chemistry,2010,123(1):171-174
[10]Duan Z F,Xing Z T,Shao Y,Zhao X Y.Effect of electron beam irradiation on postharvest quality and selected enzyme activities of the white button mushroom,Agaricus bisporus[J].Journal of Agricultural and Food Chemistry,2010,58(17):9617-9621
[11]李铁华.硅窗气调包装延长茶树菇贮藏期的工艺及机理研究[D].无锡:江南大学,2007:67
[12]姜宏志,齐玲,么宏伟,吴洪军,冯磊.一种榆耳天然复合防腐剂应用于香菇保鲜的研究[J].中国林副特产,2015(5):25-28
[13]丁改秀,王保明,王小原,仓国营,陈晓斌,牛兴艳,纪薇,张鹏飞,温鹏飞.壶瓶枣果实发育过程中果柄导管形态变化与裂果关系[J].中国农业科学,2014,47(24):4886-4894
[14]姜天甲.主要食用菌采后品质裂变机理及调控技术[D].杭州:浙江大学,2010:80
[15]戚蓉迪,颜伟强,岳玲.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
[16]黄略略,乔方,方长发.电子束辐照对糯米糍荔枝采后保鲜效果的研究[J].食品工业,2015,36(2):143-146
[17]陶菲.真空预冷处理延长白蘑菇贮藏期的研究[D].无锡:江南大学,2006:8
[18]姜天甲.短波紫外线处理对香菇采后品质的影响[J].农业机械学报,2010,41(2):108-112
[19]叶蕙,陈建勋,余让才,陈巧玲,刘伟.γ辐照对草菇保鲜及其生理机制的研究[J].核农学报,2000,14(1):24-28
[20]Zivanovic S,Busher R W,Kim K S.Textural changes in mushrooms(Agaricus bisporus)associated with tissue ultrastructure and composition[J].Journal of Food Science,2010,65(8):1404-1408
[21]王秋芳,陈召亮,乔勇进.高能电子束辐照对巨峰葡萄保鲜效果的研究[J].核农学报,2010,24(2):319-324
[22]陈召亮,方强,王海宏,乔勇进.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
[23]周任佳,乔勇进,王海宏.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
[24]赵鑫,张继澍,王敏.CaCl和GA3处理对枣果采后衰老和膜脂过氧化的影响[J].西北农林科技大学学报(自然科学版),2003,31(2):118-124
[25]王梅,徐俐,王美芬,汤静.复合保鲜剂对鲜切山药保鲜效果的影响[J].食品与机械,2017,33(5):134-140
[26]黄毅.食用菌栽培[M].北京:高等教育出版社,1998
[27]C J阿历索保罗,C W明斯,M布莱克韦尔.菌物学概论[M].姚一建,李玉,译.北京:中国农业出版社,2002
[28]耿胜荣,熊光权,夏和舟.不同剂量率辐照对酵母抽提物自由基和挥发成分的影响[J].现代食品科技,2014(6):168-173
[29]邓文敏,陈浩,裴颖.高能电子加速器在食品辐照加工中的应用分析[J].核农学报,2012,26(6):919-923