The seeds of peanut variety Luhua 11 were used as materials for irradiation treatment by60Co-γ ray, and characteristics of the mutation progeny were studied, aiming at broading peanut genetic resources and breeding new peanut varieties. Obvious variations and segregations were observed in M2 generation from mutant Y-21, and some single plants with bigger pod and golden yellow endopleura were found to keep stable inheritance in M3 generation. The yield and quality characteristics were evaluated and detected in M7 generation. The characteristics of pod shape, pod size, kernel shape, color of testa and endopleura from two lines Y-21-2-4 and Y-21-3-2 could meet the standard of traditional export peanut. Y-21-2-4 and Y-21-3-2 lines also showed high yield, the yield of Y-21-2-4 was 13.79% higher than that of mutagenic parent Luhua 11 6.19% to 7.70% higher than Huayu 25 the control variety in Shandong regional tests. The oil content of Y-21-2-4 was 1.80% and 5.10% higher than that of Luhua 11 and Huayu 25 respectively. These newly obtained mutant lines will be used as materials in genetic study and breeding in peanut.
To extend the shelf life, the cold fresh chicken were processed by comprehensive preserving technology using 300 mg·L-1 polyphenols + 200 mg·L-1 D-sodium erythorbate complex liquid immersing plus 2.5 kGy dose of γ-ray irradiation. The effects on total viable bacteria counts, bacteria phase, physical and chemical indexes, texture of the cold fresh chicken were investigated. Results showed that the number of the initial contamination bacteria of the cold fresh chicken was decreased after experimental treatment. The shelf life was prolonged from less than 14 days to 28 days. At the end of the shelf life, the total viable bacteria counts increased from 3.26 lg(CFU·g-1) to 5.57 lg(CFU·g-1), with pseudomonas and enterobacteria constituting of the dominant bacteria. The peroxide value was increased from 3.6 meq·kg-1 to 7.8 meq·kg-1 and the TVB-N value was increased from 8.24 mg·100 g-1 to 14.3 mg·100 g-1, as well as the texture and chrominance still met the national food safety standards. As a result, the comprehensive preserving technology could effectively extend the shelf life of the cold fresh chicken, which provides a technical support for the market expansion of cold fresh chicken.