微波对采后番荔枝果实耐藏性的影响  

Effects of microwave treatment on storability of postharvest cherimoya(Annona squamosa) fruits

作　　者：陈蔚辉[1] 张福平[1] 

机构地区：[1]韩山师范学院生物系

出　　处：《农业工程学报》2008年第1期258-262,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家星火计划项目(2005EA780080);广东省科技计划项目(C20202);韩山师范学院教授启动项目

摘　　要：利用微波炉对采后番荔枝果实进行处理,研究处理后果实的生理变化及贮藏寿命。结果表明:10～30 s短时微波处理延缓了果实呼吸和乙烯释放高峰的出现,对果皮多聚半乳糖醛酸酶、果胶酶的活性和细胞膜透性有一定的抑制作用,延长了贮藏寿命1～3 d;其中,20 s是最佳微波处理时间,超过30 s会产生热伤害,并诱发果实褐变。The effects of microwave oven treatment on physiological activities and storage life of postharvest cherimoya （Annona squamosa） fruits were investigated. The results indicate that microwave treatments for 10-30 s decrease the fruit respiration rates and ethylene production, inhibit the activities of Pectic Enzyme（PE）, Polygalacturonase（PG）, and cell membrane permeability, and extend 1-3 days of the storage life. However, heat-injury associate with browning reaction appeared when fruits are treated for more than 30 s. Thus, a time of 20 s should be the optimum microwave treatment time.

关 键 词：微波 番荔枝 耐藏性 

分 类 号：S667[农业科学—果树学]