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通过电子束技术提高番茄 (Solanum lycopersicum) 的储存时间

Ki-Nam Yoon^1,2, Yeong-Seok Yoon³, Hae-Jung Hong¹

¹Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-si, Republic of Korea.

Journal of food science

|October 16, 2024

概括

电子束辐射有效地保持番茄的质量,并将保质期延长5-10天. 这种食品保存技术可以减少腐烂和微生物负载,同时保持营养价值.

科学领域:

食品科学食品科学食品科学
辐射技术辐射技术
收获后生物学收获后生物学

背景情况:

电子束 (EB) 辐射使用线性加速器的高能电子流来进行潜在的食品保存.
关于EB辐射在延迟番茄成熟和防止腐烂方面的有效性,目前的研究有限.
研究EB辐射对于提高番茄的保质期和减少收获后损失至关重要.

研究的目的:

评估EB辐射在延长番茄收获后的保质期方面的有效性.
评估EB辐射对关键质量属性和微生物污染的影响.
为了比较不同的分析方法来检测番茄中的EB辐射.

主要方法:

番茄受到电子束辐射的辐射.
测量了质量属性,包括总溶性固体,可定位酸度,pH值,度和体重减轻.
评估了微生物污染和腐烂.
分析了莱科生物合成,含量和抗氧化活性.
热发光,光刺激发光和电子自旋共振被用于辐射检测.

主要成果:

电波辐射显著减少了微生物污染和腐烂,最大限度地减少了体重减轻.
保持了关键的质量属性,如TSS,酸度,pH和度.
利科生物合成被延迟,而醇含量和抗氧化活性没有受到影响.
热发光分析是检测番茄辐射的最可靠方法,特别是在600 Gy以上的剂量下.

结论:

电子束辐射有效地将番茄的保质期延长5-10天,同时保持收获后的质量.
该技术显示出在食品保存工业中商业应用的潜力.
热发光被推用于可靠检测EB辐射在高湿度的食物,如番茄.

关键词:

这种植物是Solanum lycopersicum.延迟的成熟时间食物辐射对食物的辐射辐射检测检测辐射检测延长了使用寿命的延长.

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