領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國(guó)食品雜志社
Winter jujube was irradiated with 0.5 kGy electron beam (EB) and stored at 0 °C for 60 days. The quality of winter jujube was analyzed every 10 days to explore the effect of EB on antioxidant activity of winter jujube. Results indicated that 0.5 kGy EB reduced the decay rate of winter jujube (25.95% on the 60th day), maintained the hardness and cell membrane integrity, delayed the changes of total soluble solids (TSS) and ascorbic acid (AA) contents, moreover maintained high contents of total phenols (TPC) and flavonoids. Furthermore, the activities of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT) and ascorbate peroxidase (APX) increased, and the scavenging ability of 2,2-diphenyl-1-picrylhydrazyl radicals (DPPH) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) cation radicals and the ferric ion reducing antioxidant power (FRAP) increased. Research demonstrated the potential of EB in the preservation of winter jujube and provided important information for the application of irradiation technology.
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