关键词: 高能电子束, 6 0Coγ射线, 大蒜, 辐照抑芽, 保鲜

Abstract:

In China, the good irradiation practice for the sprout inhibition of garlic has had no definite division between 60Coγ-ray and electron beam irradiations, both of which have different penetrating ability and irradiation energy. To figure out their sprout inhibition and fresh-keeping effects, the inner bud growth status and several physiological indexes of garlic irradiated byγ-ray or electron beam at the dosages of 200, 500 Gy and 800 Gy respectively were assessed during storage period (5－25 ℃, RH 70%－85%). The results showed that both the irradiations effectively inhibited sprouting, and electron beam had better effect than 60Coγ-ray at the same irradiation dosages. Both the irradiations at 200 or 500 Gy inhibited respiration and decreased weight loss but had little effect on the color of the outer skin of garlic bulb and garlic flavor; garlic irradiated by γ-ray or electron beam at 800 Gy exhibited strengthened respiratory intensity, increased weight loss and severe shrinkage. Considering both nutritional and commercial qualities, electron beam irradiation at 200 Gy and 60Coγ-ray irradiation at 500 Gy appear to be both better choices for the sprout inhibition and fresh-keeping of garlic.

Key words: high energy electron beam, 60Co&gamma, -ray, garlic, irradiation for sprout inhibition, fresh keeping