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Fresh celery was purchased from a local farm near Nanjing City and prepared immediately. Leaves were removed. Stalks were cut in lengths 3 cm by hand with
a sharp stainless steel knife. The cut celery was washed for 3 min in cold water (8¨C10 C), rinsed 3 times with cold water, and dried on a clean bench at room temperature. Then the fresh-cut celery (200 g) was packaged into aseptic polyethylene with a thickness of 0.02 mm.
Packaged celery was irradiated by c-rays of 0.5, 1.0 and 1.5 kGy in average with dose rate of 0.5 kGy/h, respectively, at the Institute of Atomic Energy, Jiangsu
Agricultural Academy of Sciences. Each dose was replicated 3 times. The radiation activity of the irradiation facility was 1.1¡¤1015 Bq. After irradiating to half the required irradiation dose, the bags that contained fresh-cut celery were turned upside down and shifted face to back to assure a homogeneous dose distribution.
A FeSO4 dosimeter (Frick dosimeter) was used to measure the dose rate. After irradiation, the celery was kept in a refrigerator at 4 C. |
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