In order to investigate the effects of different doses of gamma ray and electron beam irradiation technique on the postharvest quality of fresh Lentinus edodes, changes in firmness, respiration, conductivity, sensory characteristics and cell structure and morphology of fresh Lentinus edodes after irradiation were measured. The results showed that with a 2 kGy60Co gamma ray irradiation treatment, a high level of firmness(37% reduction) was maintained, lower respiration(10.81 mg·kg-1·h-1) and relative conductivity(0.268%), compared to the other groups by 60Co gamma ray irradiation after storage for 16 d; while 38% reduction in firmness, 10.39 mg·kg-1·h-1 respiration and relative conductivity with a value of 0.241% than other electron bean groups were observed with 3 kGy electron bean irradiation treatment. Sensory analysis showed that the electron beam using 3 kGy, 60Co gamma ray with 2 kGy retards mushroom sensory deterioration and therefore has better preservation effect on fresh Lentinus edodes. Microscopic analysis showed that compared with 2 kGy60Co gamma ray, 3 kGy electron beam irradiation could keep the morphology of fresh Lentinus edodes well, delay its further degradation and prolong its storage period effectively. This paper explored the feasibility of irradiation in the preservation of fresh mushrooms, indicating that gamma-irradiation and electron-beam, might be a useful mushroom conservation technology.
In order to investigate the effects of different postharvest treatments on the preservation of Cuiguan pear, and screen out the fresh-keeping technology which is suitable for Cuiguan pear storage at room temperature, fruits of Cuiguan pear were treated with 0.25 μL·L-1 1-methylcyclopropene (1-MCP), 2.0% calcium chloride and 1.5% chitosan, and the changes of different quality parameters during shelf life under ambient temperature were determined.The results indicated that: 0.25 μL·L-1 1-MCP treatment, 2.0% calcium chloride treatment and 1.5% chitosan coating treatment could reduce the rotten rate and weight loss rate, delay the appearance of respiratory peaks, and keep soluble sugar(TSC) content, titratable acid(TA) content and vitamin C(Vc) content at higher levels. In addition, browning of fruit color and polyphenol oxidase (PPO) activity were inhibited, membrane relative permeability and malondialdehyde(MDA) content were reduced, and the activity of superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) were delayed under the three post-treatments. Principal component analysis (PCA) revealed that 1.5% chitosan coating treatment had the supreme preservation effect on the shelf life of Cuiguan pear at room temperature, followed by 0.25 μL·L-1 1-MCP treatment and 2.0% calcium chloride treatment. The results of this study provide a theoretical basis for the post-harvest treatment of the Cuiguan pear at room temperature.