食品科学 ›› 1999, Vol. 20 ›› Issue (2): 54-56.
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赵永富, 谢宗传, 于亚君, 徐自成
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ZHAO Yong-Fu, Xie-Zong-Chuan, Yu-Ya-Jun, Xu-Zi-Cheng
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摘要： 草萄经30kGy60Co射线辐照，在低温（4℃）下冷藏，腐烂指数在15天内比同期约降低70％；草莓上细菌总数降低4个数量级，霉菌数降低1个数量级。酵母菌数降低2个数量级；冷藏期间微生物增长缓慢，维生素C、氨基酸含量变化不大。
关键词: 草莓, 辐射, 保鲜
Abstract: Radiation preservation of strawberry stored at lower temperature(4 ’C )was studied. The result show that optimum Value of radiation doses was 3kGy provided good initial state for storage microoryanism growth at lower temperature (4℃) was obstructed in strawberry There was no significant difference between radiation treatment and control oil the amount of the amino acid and Vitamin C in strawberry.
Key words: Strawberry, Irrdiation, Preservation
赵永富, 谢宗传, 于亚君, 徐自成. 草毒辐照保鲜的研究[J]. 食品科学, 1999, 20(2): 54-56.
ZHAO Yong-Fu, Xie-Zong-Chuan, Yu-Ya-Jun, Xu-Zi-Cheng. [J]. FOOD SCIENCE, 1999, 20(2): 54-56.
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