Effect of Co-60 gamma-irradiation on storage quality and cell wall ultra-structure of blueberry fruit during cold storage

文献类型： 外文期刊

第一作者： Wang, Chen

作者： Wang, Chen;Meng, Xianjun;Wang, Chen

作者机构：

关键词： Co-60 gamma-irradiation;Blueberry;Storage quality;Cell-wall ultrastructure

期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES （ 影响因子：5.916； 五年影响因子：6.159 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： In order to explore the influence rule of Co-60 gamma-irradiation on preservation effect of blueberry fruit, this research used different doses to deal with "Bluecrop" blueberries. The experimental results indicated that: under the temperature of 0 +/- 05 degrees C, the preservation effect of 0.5 kGy irradiation treatment on blueberry fruit was not obvious and 3.0 kGy irradiation treatment can accelerate the ageing process of blueberry fruit in late storage, so 1.0 kGy to 2.5 kGy irradiation treatment were considered to be a feasible method for reducing the fruit rot rate, maintaining fruit firmness and colour, and reducing the loss of nutrients in blueberry fruit during storage, among them, 2.5 kGy irradiation treatment had the best preservation effect on the blueberry fruit stored for 35 days, which fruit decay rate was the lowest (3.35%), fruit firmness was the highest (1.08 N), the degradation of nutrients was the most slowly, the pictures of cell-wall ultrastructure were relatively complete, and the storage period was effectively prolonged to 63 days.

分类号： TS2

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