热带作物学报2017，Vol.38Issue(12)：2388-2393,6.DOI:10.3969/j.issn.1000-2561.2017.12.029
不同微波强度对鲜切西兰花品质的影响
Effect of Microwave Treatments on Quality of Fresh Cut Broccoli (Brassica oleacea L.)
摘要
Abstract
Fresh cut broccoli was treated with microwave under 320 W and 480 W for 1 s,4 s and 6 s,then stored at room temperature (18～20 ℃) for 7 days.The influence of different microwave treatments on the sensory quality,weight loss rate and respiratory intensity,contents of titratable acid (TA),vitamin C (Vc) and the chlorophyll of the broccolis were studied.Results showed that microwave treatment could obviously improve the sensory quality of fresh cut broccoli,reduce the respiration intensity and the weight loss rate of fresh cut broccoli during storage,delay the decreases in titratable acid and Vc.The effects of treatment 480 W for 4 s and 320 W for 6 s were significant,could extend the shelf life of fresh cut broccoli for 2 d at room temperature.关键词
鲜切西兰花/微波/贮藏/品质Key words
Fresh cut broccoli/microwaves/storage/quality分类
农业科技引用本文复制引用
刁春英,闫洪波,高秀瑞,王淑芬..不同微波强度对鲜切西兰花品质的影响[J].热带作物学报,2017,38(12):2388-2393,6.基金项目
国家大宗蔬菜产业技术体系石家庄综合试验站资助项目(No.CARS-25-G-05). （No.CARS-25-G-05）
