摘要
为探究不同剂量X射线辐照对彩色马铃薯发芽和贮藏品质的影响,本研究以彩色马铃薯黄玫瑰3号、紫玫瑰3号、红玫瑰5号和普通马铃薯为试验原料,采用0、100、300、500 Gy不同剂量的5 MeV电子束转靶X射线处理,将处理后的马铃薯贮藏于常温(20±2)℃、相对湿度为80％～90％的条件下,分析贮藏期的发芽率、失重率、硬度、VC含量、干物质含量和呼吸强度的参数变化,研究X射线辐照处理对马铃薯外观品质、营养品质的影响及贮藏保鲜效果.结果表明:X射线辐照处理降低了马铃薯贮藏中后期的呼吸强度,延缓了贮藏过程中的失重、硬度下降及VC含量的损失,其中黄玫瑰3号、紫玫瑰3号、红玫瑰5号和普通马铃薯100 Gy辐照处理组与对照组相比,失重率分别降低12.76％、5.31％、6.05％和1.43％,贮藏末期相对贮藏初期硬度下降程度分别降低12.98％、6.40％、8.34％和 7.13％,Ve 含量损失率分别降低 17.71％、22.80％、13.52％和 14.65％;4 个品种马铃薯经过不同剂量X射线辐照处理后,贮藏至240 d以上均未出现发芽现象;100 Gy低剂量X射线辐照处理即可达到理想的抑芽效果,且延缓失重、硬度下降方面均优于300、500 Gy,可作为彩色马铃薯和普通马铃薯辐照保鲜工业应用的推荐工艺剂量.本研究工作为X射线辐照技术在彩色马铃薯贮藏保鲜中的应用提供了理论依据和技术指导.
Abstract
In order to investigate the influence of X-ray irradiation dose on the germination and storage quality of coloured potatoes,this study took the coloured potatoes Yellow Rose 3,Purple Rose 3,Red Rose 5 and common potatoes as test materials,and treated them with 5 MeV electron-beam rotary target X-rays at 0,100,300 and 500 Gy.The treated potatoes were stored at room temperature(20±2)℃ with a relative humidity of 80％～90％.In order to study the influence of X-ray irradiation on the appearance,nutritional quality and fresh-keeping effects of potatoes,parameter changes of germination rate,weight loss rate,hardness,VC content,dry matter content and respiration intensity during the storage period were analyzed.The results showed that X-ray irradiation treatment reduced the respiratory intensity of potatoes in the mid to late storage period and decreased the weight loss,hardness decline and loss of Vc content during storage.Compared with control group,100 Gy irradiation treated Yellow Rose 3,Purple Rose 3,Red Rose 5 and common potatoes reduced the weight loss rate by 12.76％,5.31％,6.05％and 1.43％,respectively,the degree of decrease in hardness at the end of the storage period compared with the beginning of storage period was reduced by 12.98％,6.40％,8.34％and 7.13％,respectively,and the rate of loss of VC content was reduced by 17.71％,22.80％,13.52％and 14.65％,respectively.Four varieties of potatoes did not sprout even after storage for more than 240 days after receiving different doses of X-rays.A low dose of 100 Gy of X-ray irradiation treatment could achieve an optimal sprout inhibition effect.Moreover,it delayed weight loss and hardness decline more effectively than 300 and 500 Gy.This dose could be recommended as the dose for irradiation preservation of coloured and ordinary potatoes in industrial applications.This research provides a theoretical basis and technical guidance for the application of X-ray irradiation technology in the storage and preservation of coloured potatoes.
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