为提高草莓采后品质和延长保鲜时间,促进电子加速器在鲜活农产品保鲜方面的研究和应用,文中研究了0.5、2.0、3.5和5.0kGy不同剂量电子束辐照处理对丰香草莓常温贮藏性状的影响及微生物控制效果。结果显示:电子束辐照后常温(18-20℃)贮藏期间,2.0-3.5kGy辐照处理能够有效控制微生物的生长,使草莓保鲜期延长了2-6d(腐烂指数<0.3),且3.5kGy辐照对果实硬度、水分、糖、酸及Vc等贮藏品质的保持效果较好。5.0kGy辐照虽然能够有效抑制微生物的生长,但是对草莓营养品质有一定负面影响,可作为电子束辐照草莓的最高极限剂量。

In order to promote the usage of electron accelerator on preservation of fresh agricultural products,as well as to improve quality and extend preservation time of postharvest strawberry,electron beam irradiation was used to treat Fengxiang strawberry in this study.Irradiation dosage was 0.5 kGy,2.0 kGy,3.5 kGy and 5.0 kGy respectively,and its normal temperature storage qualities and the growth of microbes were measured.The results showed that electron beam irradiation could control microbes effectively with the dosage of 2.0-3.5 kGy,and prolong the preservation period by 2-6 days at 18-20 ℃ with best the hardness,water content,total soluble sugar,titratable acid and vitamin C(rot index<0.3).Irradiation of 5.0 kGy had best result on the microbes,but had some adverse effects on nutritional quality.Therefore,5.0 kGy was regarded as the highest limit dosage of electron beam irradiation on strawberry preservation.