Effects of γ Irradiation on the Volatile Components,Texture, Color and Microstructure of Sun-cured Crispy Radish
To evaluate the effects of γ irradiation on the edible quality of sun-cured crispy radish after γ irradiation, we measured volatile components, microstructure, color, and texture. Gamma irradiation had certain effects on the composition and content of volatile components in sun-cured crispy radish, which increased the content of aldehydes, ketones and sulfur-containing substances. Increasing doses of irradiation caused declines in characteristics such as crispness, hardness, cohesiveness, and chewiness. Compared with the control, there were no obvious effects of γ irradiation on brightness L*, red-green value a* and yellow-blue value b*, and the total color difference ΔE was not significant. Scanning electron microscopy revealed that, after γ irradiation at a dose of 13.72 kGy, the vascular tissue in the radish root-skin was slightly damaged, and some small folds appeared on the cell wall of parenchymal cells in the flesh part, covered with a small amount of tiny particles. Considering the effects of γ irradiation on the quality of sun-cured crispy radish, low doses of γ irradiation are recommended, and this study can be a reference for the application of γ irradiation in the preservations of radish and similar vegetable products.
NETL
NSTL
万方数据
维普
