电子束辐照对不同品种猕猴桃品质的影响

以4 个品种（‘海沃德’‘徐香’‘华优’‘亚特’）猕猴桃为试材，采用剂量分别为0.4、0.8、1.2 kGy的高能电子束辐照处理，于0～1 ℃、相对湿度90%～95%条件下贮藏，每15 d取样一次，测定电子束辐照处理对果实冷藏期硬度、质量损失率、可溶性固形物质量分数、可滴定酸质量分数、VC含量等品质指标的影响，探究电子束辐照对猕猴桃贮藏品质的影响，为猕猴桃采后保鲜技术提供理论依据。结果表明，电子束辐照处理对维持猕猴桃的贮藏品质有一定积极作用。适宜剂量电子束辐照能抑制猕猴桃贮藏期间果实的质量损失，延缓可滴定酸质量分数的下降，提高类黄酮含量，在贮藏前期提升多酚含量，但硬度、VC含量经辐照后有所降低，且可溶性固形物质量分数升高。相比其他剂量，0.8 kGy电子束辐照能够较好地延缓猕猴桃可溶性固形物质量分数升高和可滴定酸含量降低，提高多酚和类黄酮的含量。整体来看，4 个品种中‘海沃德’‘亚特’更加耐受电子束辐照，且0.4、0.8 kGy剂量的电子束辐照对‘海沃德’‘亚特’的采后贮藏保鲜效果较好，推荐0.4、0.8 kGy为‘海沃德’‘亚特’的采后保鲜辐照剂量。结论：适宜剂量的电子束辐照可以作为提升猕猴桃保鲜效果的有效手段。

Effects of Electron Beam Irradiation on the Quality of Different Varieties of Kiwifruit

In an attempt to clarify the effect of electron beam treatment on the storage quality of kiwifruit, four varieties of kiwifruit (‘Hayward’ ‘Xuxiang’ ‘Huayou’ ‘Yate’) were treated with high-energy electron beam at at doses of 0.4, 0.8 and 1.2 kGy, and stored at 0–1 ℃ and relative humidity of 90%–95%. Samples were taken every 15 days to determine the effect of electron beam treatment on fruit firmness, mass loss rate, soluble solids content, titratable acid content, vitamin C (VC) content during cold storage. The results showed that electron beam irradiation treatment had a positive effect on maintaining the storage quality of kiwifruit. The appropriate dose of electron beam irradiation inhibited the mass loss of kiwifruit during storage, delayed the decrease of titratable acid content, and increased the content of flavonoids. The content of polyphenols was increased at the early stage of storage. The irradiation treatment decreased fruit firmness and VC content but increased the content of soluble solids. Electron beam irradiation at 0.8 kGy was more effective in delaying the increase of soluble solids content and the decrease of titratable acid content, and increasing the contents of polyphenols and flavonoids. Overall, among the tested varieties, ‘Hayward’ and ‘Yate’ kiwifruits were more tolerant to electron beam irradiation, and the doses of 0.4 and 0.8 kGy provided better quality preservation of ‘Hayward’ and ‘Yate’ kiwifruit during postharvest storage. Therefore, the appropriate dose of electron beam irradiation can be used as an effective means to improve the quality preservation of kiwifruit.