⁶⁰Co-? Irradiation Preservation Of Fresh Betel Nut And Its Mechanism

Fresh betel nut is prone to corruption, shrinkage, lignification, peel yellowing and stone browning during storage, resulting in a decline in the quality. There is a tradition of eating fresh betel nut in Hainan, Taiwan and other places. Therefore, studying the postharvest physiological changes of fresh betel nut, looking for a safe and effective method of preservation,keep fresh betel nut maintain normal quality, flavor,nutrition and appearance until the end of the shelf life are of great significance to promote the development and utilization of fresh betel nut resources and the development of related ind dustries. 60Co-y irradiation can effectively control the betel nut arecoline during fruit storage decrease In this study, the Hainan native betel nut was used as the material, through the different doses of 60Co-? irradiation, the method of irradiation preservation of betel nut was studied, and the mechanism of irradiation preservation was discussed,and the appropriate dose of 60Co-y irradiation for fresh betel nut was established. The results are as follows:1. The effective inhibitory dose of bacteria and mould in fresh betel nut fruit was 1.36 kGy and 1.15 kGy respectively. Therefore, in order to restrain the damage caused by the fresh betel nut, the irradiation dose was not less than 1.36 kGy.2. 6oCo-? irradiation can effectively control the decrese of the betel nut arecoline during storage. 1.2 and 2 kGy irradiation treatment can keep a good taste flavor and color in the storage of betel nut to 30 d; the treatment of these irradiation dose on the betel nut could inhibit the lipid peroxidation of cell membrane, reduce the accumulation of MDA,reduce the content of lignin, inhibit the activity of PAL, PPO and POD, and delay the lignification.3. The high dose treatment of betel nut, increase the loss of arecoline, or even damage the betel nut fruit tissue, thereby affecting the storage quality. The results showed that on the basis of ensuring the killing of microorganisms, 1.2 kGy 60Co-y irradiation could keep the sensory quality of betel nut in the whole storage process.4. Irradiation treatment will increase the core browning, the higher the irradiation dose, the greater the degree of browning of core. The core of betel nut treat with 2.0 kGy irradiatian is browning seriously.5. It is effective to control the rot of betel nut, inhibition of cell membrane lipid peroxidation process, reduce the accumulation of MDA, thereby delay the senescence and reduce the weightlessness and peel yellowing; inhibition of PAL and PPO in lignification activity, delaying lignin deposition, thereby delayed lignification by the combination of irradiation and 100 mg/L GA3+ 100 mg/L 6-BA+50 % fruit wax coating treatment. The core still brown during the storage with the irradiation and coating composite processing.But the coating can effectively inhibit the activity of PAL, POD and PPO, reduce the consumption of phenolic substances and inhibit the browning of core.