Abstract:

The anti-radiation effects of water extracts of five wild berries from the Daxinganling region of north China in
the yeast Saccharomyces cerevisiae when exposed to ultraviolet (UV) or microwave were determined through methylene
blue staining. The results showed that the anti-UV effect of berries on Saccharomyces cerevisiae became strong with
its increasing concentration, increasing radiation distance and decreasing radiation time. The order of anti-UV and antimicrowave
radiation effects of five berry varieties was blueberry > Vaccinium vitis-idaea L.> Schisandra chinensis > Aronia
melanocarpa > raspberry. The anti-microwave efficiency of all five berry varieties to 20 s microwave radiation at 120 W was
higher than 90%. When the microwave power was 380 W and the microwave treatment time was 20 s, the anti-microwave
efficiency of wild blueberry, Vaccinium vitis-idaea L. and Schisandra chinensis was approximately 90%, but the antimicrowave
efficiency of other berries was weaker. When the microwave radiation was carried out for 40 s at 780 W, the antimicrowave
capacity of blueberry was still 84%; however, the anti-microwave capacity of other berries significantly declined.
It is concluded that the five berry varieties grown in the Daxinganling region have anti-ultraviolet and anti-microwave
radiation capacity, of which blueberry provides the strongest protection from radiation.

Key words: wild berries, anti-ultraviolet radiation, anti-microwave radiation, properties