Effects of High Energy Electron Beam Irradiation on the Preservation of Spaghetti Squash
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Abstract:
In order to study the effects of high electron beam irradiation on preservation and storagequality of spaghetti squash, the four sides of the spaghetti squash were irradiated with different doses of high-energy electron beam: 0 kGy (CK), 0.4 kGy, 0.6 kGy and 0.8 kGy, then stored at 9±1 ℃, RH 65%~70% for use. Effects of different high-energy electron beam doses on the storage quality of different parts of the spaghetti squash were studied. Results showed that the respiration intensity of mature spaghetti squash was promoted by the irradiation, whose respiration intensity was 2.75 times that of the control (p<0.05).The nutrient consumption of different parts was accelerated, and the weight loss rate was 2.90 times higher than that of control. Damage of cell membrane integrity led to more MDA accumulation, which promoted maturity, accelerated the process of softening and aging, decreased its hardness, brittleness and moisture content, decreased taste and flavor quality, and increased decay rate. On the 15th day of storage, the hardness of control was 2.25 times that of the irradiated spaghetti squash, and the rotting rate of the irradiated spaghetti squash was 2.16 times that of control at the end of storage (p<0.05); however, the contents of titratable acid and Vc were not affected by the irradiation dose (p>0.05). In a word, the doses of 0.4 kGy, 0.6 kGy and 0.8 kGy irradiation for 4 times had a positive and negative impact on the quality of spaghetti squash. The dose could accelerate the ripening of spaghetti squash which could not mature normally due to climatic reasons, earlier harvest or needs for urgent eating. Further research can reduce the irradiation dose or times, which is expected to be used for the postharvest storage and preservation of the spaghetti squash.
