摘要：以榨菜为试材,经去皮、切分、腌制、拌料、包装等加工步骤后,分为4组(吸收剂量分别为0(对照组),3、5、7 kGy(受照组))进行辐照杀菌处理.结果表明:总体而言,受照组榨菜的总酸、色泽、褐变度、杀菌效果等品质指标均优于对照组;随着吸收剂量的增加,贮存榨菜的总酸含量、褐变度、脆度均有所下降、杀菌效果有所增强、亚硝酸盐含量则有少量增加;当吸收剂量5 kGy,榨菜贮存56 d时,菌落总数约103cfu/g,符合生产要求,亚硝酸盐含量为8.97 mg/kg、总酸含量为5.27 g/100g、褐变度为2.57、脆度为157.41 g·N,能较好地保持榨菜原有的色泽和品质,与对照组相比,榨菜的贮存期至少可延长28 d以上.%The mustard was peeled, cut, pickled, spiced, packaged, and then irradiated by60Coγ-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 5.27g/100g, 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.