X-ray irradiation-nonthermal processing and preservation of fresh winter jujube (Zizyphus jujuba mill. cv. Dalidongzao)

被引:18
|
作者
Guo, Xiaohong [1 ]
Guo, Yidan [1 ]
Yu, Jiangtao [2 ]
Gu, Tingting [3 ]
Russo, Haley B. [3 ]
Liu, Qianting [1 ]
Du, Jiaming [1 ]
Bai, Junqing [2 ]
Zhang, Boce [3 ]
Kou, Liping [1 ]
机构
[1] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
[2] Yangling Hesheng Irradiat Technol Co Ltd, Yangling 712100, Peoples R China
[3] Univ Florida, Food Sci & Human Nutr Dept, Gainesville, FL 32611 USA
关键词
X-ray irradiation; Winter jujube; Shelf; -life; Softening; Storage; ELECTRON-BEAM IRRADIATION; GAMMA-IRRADIATION; QUALITY; FRUIT; STORAGE; FOOD; L;
D O I
10.1016/j.ifset.2022.103151
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
In this research, winter jujubes were treated with X-ray doses of 0, 0.3, 0.5 kGy and stored at 0 degrees C. Then jujubes from early (day 0) and late (day 60) storage were transferred to 20 +/- 1 degrees C and qualities were evaluated every 3 days to explore the preservation effect of X-ray. Results indicated that 0.3 kGy X-ray inhibited the jujube decay by preventing 8.20% of fungal and 29.12% of aerobic bacterial growth. The pectin decomposition was prevented (0.21% on day 60), softening was alleviated, and reddening was delayed for 5 days correspondingly. Microscopic observation validated the integrity of the treated jujube tissue. Furthermore, the highest inhibition rates of 0.3 kGy X-ray on the activities of polygalacturonase (PG), cellulase and 8-glucosidase (8-Glu) were 47.32%, 74.71% and 68.00%, respectively. Research demonstrated X-ray's potential in winter jujube preservation, which can provide a solid theoretical reference for the development and industrial application.
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页数:12
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