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Ray irradiation on food insecticidal antibacterial effect of research on the impact of domestic and foreign-ray irradiation on food quality. In this study, five grain species wheat, japonica, rice, corn and soybeans with 0kGy (unirradiated) 1 kGy, 5kGy 7kGy 10kGy the γ-ray and electron accelerators for processing, explore the irradiation of five grain seeds processing quality nutritional quality, storage quality and eating quality variation. The 5 grain crops after irradiation at a temperature of 40 ° C, relative humidity of 70% under the conditions of analog aged 1 year, monthly determination of its storage quality, study its storage quality variation. Simulate aging 1 year of storage 0kGy (non-irradiated), 1 kGy, 5kGy 7kGy 10kGy the γ-ray and electron accelerators processing, the five grain seeds processing quality study aging, nutritional quality, storage quality and edible quality variation. And to explore experimental results from the microstructural changes. The study found that: in terms of processing quality, the two kinds of rays out of the bulk density of wheat, corn, japonica, indica roughness and milled rice rate had no significant effect. 5 grain crops affect the color, the color change needs further study. Nutritional quality, in terms of the two kinds of rays on a 5-growing grain protein content had no significant effect. Crude fat content of a certain degree of increase as the two kinds ray irradiation dose increases. Corn starch content on a downward trend with increasing ray irradiation dose. Storage quality grain crops germination rate decreased with increasing ray irradiation dose; ray irradiation dose reached 10kGy, 5 grain crops germination rate dropped to 0.5 grain crops conductivity with two kinds-ray irradiation dose increases. Wheat wet gluten content and gluten with two kinds-ray irradiation dose increases reduce water holdup. Fatty acid value of japonica and indica rice and corn with two kinds-ray irradiation dose increased, following its viscosity reduced with two kinds-ray irradiation dose increased. The soybeans acid value, peroxide value increased with two kinds-ray irradiation dose increases, but the lipoxygenase activity 5kGy following change significantly downward trend in 5kGy. Simulate the aging conditions, 5 flagging storage quality indicators further deterioration. Simulate aging improved storage after 1 year of irradiated samples than in December, but the acid value and peroxide value of soybean is further increased. Eating quality in terms of cooking quality of wheat, japonica, indica and corn with two kinds-ray irradiation dose increased to reduce the radiation dose for 5kGy below acceptable. Over 5kGy, tasting score more than 60 points, unfit for human consumption. Simulate the irradiation of food after one year of storage aging further reduce its cooking quality, texture characteristics corresponding decline. Ray irradiation, the internal microstructure of food, there is a certain degree of damage. By comparison, less than the same dose of the electron beam on the microstructure γ-ray.
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