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

来源：

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2022年 / 81卷

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.

引用

页数：12

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