A STUDY ON THE WINE-DATE PRESERVATION USING CO-60 GAMMA-RAY

The wine-dates go mouldy seriously when they are processed in a large scale and transported, from which farmers suffer heavy losses. In this paper, we treated dates with 5 different rediation dosages, and repeated them six times, and then kept the dates in the temperature of 18-21-degrees-C. The resultes showed that the irradiation with 1.5 - 6.0 kGy is very effective to kill the germs and moulds on dates cuticles, the number of bacteria decreases with the dosages increasing, and can keep them in store for more days. The analysis of variance and F- test indicated,that the days of preservation prolonged and the number of infected mildew in the tenth day treated with the dosage above 1.5 kGy compared with check are both achieved 0. 01 significant level. But the nutritive components, such as carbohydrates, vegetable fats, proteins, amino-acides and microelements etc. have rio obvious difference. Under the condition of our experiments, the optimum irradiation dose, when stored 10 days, is 3.0 kGy and 6.0 kGy when stored 90 days.