食品与机械2016，Vol.32Issue(11)：102-106,173,6.DOI:10.13652/j.issn.1003-5788.2016.11.023
低能微波处理对黄冠梨果心褐变及贮藏品质的影响
Effect of core browning and storage fresh-keeping on Huangguan pear by low-power microwave treatment
摘要
Abstract
With a low-power microwave treatment on Huangguan pear fruits,different levels of low-power microwave treatment on fruit storage quality and the influence of the core browning were studied.Through the determinations of total phenols,polyphenol ox-idase (PPO),malondialdehyde (MDA),DPPH in Huangguan pear core and ethylene,respiration intensity,hardness in storage period, the optimal treating conditions were gotten.Under the condition of 0~2 ℃ refrigerating,compared with the control group,the low en-ergy microwave treatment group could keep the fruits of high hard-ness,delay the reduce of soluble solids,reduce the respiration inten-sity of fruit,and delay the ethylene peak appearing.Meanwhile,the group with 32.5 W/5 min low-power microwave treatment had the characteristics of high clearance rate of DPPH free radical in the core,lower core browning,inhibiting on malondialdehyde content accumulation,lowering the activity of polyphenol oxidase and total phenol content change obviously.Under the condition of 2 ~ 0 ℃, 32.5 W/5 min low energy microwave treatment,the pear has better quality and lower browning.关键词
黄冠梨/低能微波/果心褐变/贮藏保鲜Key words
Huangguan pear/low-power microwave/core browning/storage fresh-keeping引用本文复制引用
郭艳明,董明,张林玉,伍晓聪,张淑媛,金文苹..低能微波处理对黄冠梨果心褐变及贮藏品质的影响[J].食品与机械,2016,32(11):102-106,173,6.基金项目
安徽省大别山区农林特色产业协同创新中心项目资助 （）
