In order to investigate the influence of X-ray irradiation dose on the germination and storage quality of coloured potatoes, this study took the coloured potatoes Yellow Rose 3, Purple Rose 3, Red Rose 5 and common potatoes as test materials, and treated them with 5 MeV electron-beam rotary target X-rays at 0, 100, 300 and 500 Gy. The treated potatoes were stored at room temperature (20±2) ℃ with a relative humidity of 80%~90%. In order to study the influence of X-ray irradiation on the appearance, nutritional quality and fresh-keeping effects of potatoes, parameter changes of germination rate, weight loss rate, hardness, VC content, dry matter content and respiration intensity during the storage period were analyzed. The results showed that X-ray irradiation treatment reduced the respiratory intensity of potatoes in the mid to late storage period and decreased the weight loss, hardness decline and loss of VC content during storage. Compared with control group, 100 Gy irradiation treated Yellow Rose 3, Purple Rose 3, Red Rose 5 and common potatoes reduced the weight loss rate by 12.76%, 5.31%, 6.05% and 1.43%, respectively, the degree of decrease in hardness at the end of the storage period compared with the beginning of storage period was reduced by 12.98%, 6.40%, 8.34% and 7.13%, respectively, and the rate of loss of VC content was reduced by 17.71%, 22.80%, 13.52% and 14.65%, respectively. Four varieties of potatoes did not sprout even after storage for more than 240 days after receiving different doses of X-rays. A low dose of 100 Gy of X-ray irradiation treatment could achieve an optimal sprout inhibition effect. Moreover, it delayed weight loss and hardness decline more effectively than 300 and 500 Gy. This dose could be recommended as the dose for irradiation preservation of coloured and ordinary potatoes in industrial applications. This research provides a theoretical basis and technical guidance for the application of X-ray irradiation technology in the storage and preservation of coloured potatoes.

目的 研究不同剂量电子束辐照处理苦杏仁和桔梗的灭菌效果及对其有效成分的影响.方法 采用不同剂量0、5、10、15、20 kGy电子束辐照处理苦杏仁碎和桔梗粉,并分别贮藏于普通仓库和万级洁净环境,观察其灭菌效果、灭菌效果稳定性及对其有效成分的影响.结果 苦杏仁碎和桔梗粉分别经 5 kGy和 10 kGy电子束辐照处理后符合卫生学标准要求;在普通仓库和洁净区贮藏 9 个月苦杏仁碎和桔梗粉灭菌效果稳定性均较好;经 20 kGy电子束辐照处理,苦杏仁碎和桔梗粉所含有效成分均无明显变化.结论 实际生产应用中,当苦杏仁碎初始含菌量≤106 cfu/g,桔梗粉初始含菌量≤107 cfu/g时,建议电子束辐照剂量分别为 5 kGy和 10 kGy,该剂量既不会对有效成分产生影响,且存放 9 个月仍符合卫生学标准要求.

以无花果为试验材料,采用不同剂量的60Co-γ射线对不同商业化包装无花果进行辐照处理,辐照后置于常温下贮藏,测定外观品质、腐烂率、可溶性固形物含量及感官品质,初步探索60Co-γ辐照对商业化包装无花果的保鲜效果.结果表明,60Co-γ辐照可减轻无花果腐烂程度,60Co-y辐照优化框装无花果腐烂率最低,1.8 kGy辐照组感官评价分值最高.贮藏结束,对照组无花果腐烂率在58.00％～87.50％,辐照组腐烂率在31.00％～78.60％,低于对照组.通过感官评价,60Co-γ辐照组硬度高于对照组,而且辐照处理延缓无花果感官品质的劣变进程.辐照处理对无花果的可溶性固形物含量无显著影响.其中,1.8 kGy 60Co-γ辐照优化包装的框装无花果可较好维持无花果的品质特征,减轻腐烂程度,对无花果辐照保鲜的参考剂量设定具有参考价值.