Journal of Radiation Research and Radiation Proces ›› 2017, Vol. 35 ›› Issue (5): 50401-050401.doi: 10.11889/j.1000-3436.2017.rrj.35.050401

• RADIATION TECHNOLOGY APPLICATION • Previous Articles     Next Articles

Effects of irradiation on the quality and storage time of mustard

ZHANG Lihui, CAI Fang, HE Jianjun, MEI Xin, SHI Jianbin, CAI Sha, SUI Yong, QIU Zhengming, CHEN Xueling   

  1. Institute for Farm Products Processing and Nuclear-agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China
  • Received:2017-05-24 Revised:2017-07-07 Online:2017-10-20 Published:2017-10-20
  • Supported by:

    Supported by Hubei Agricultural Science and Technology Innovation Center Project (2016-620-000-001-035)


The mustard was peeled, cut, pickled, spiced, packaged, and then irradiated by 60Co γ-rays at doses of 3 kGy, 5 kGy, and 7 kGy, respectively to sterilize, with 0 kGy as control for comparison. The results showed that the irradiated mustard showed better in color, total acid content, browning degree, and bactericidal effect than control. And with the increasing of absorbed doses, the total acid content, browning degree, and brittleness of the mustard decreased, while the bactericidal effects was enhanced, and the nitrite content increased slightly. Within 56 d after irradiation at 5 kGy, the mustard were kept well in original color and quality with the microbes of 103 cfu/g, nitrite content of 8.97 mg/kg, total acid content of 5.27 g/100 g, browning degree of 2.57, and brittleness of 157.41. Compared with control, the storage time of the irradiated mustard extended by 28 d at least.

Key words: Irradiation, Mustard, Quality, Storage

CLC Number: 

  • TS255.3