微波对台湾青枣果实采后营养品质的影响  

Effects of microwave on nutrient quality of postharvest ziziphus muaritiana fruits

作　　者：陈蔚辉[1,2] 曾程忠[1] 

机构地区：[1]韩山师范学院生物系,潮州521041 [2]韩山师范学院旅游管理系,潮州521041

出　　处：《食品科技》2008年第12期80-83,共4页Food Science and Technology

基　　金：广东省科技计划项目(2006B70301043);韩山师范学院教授启动基金项目(2008)

摘　　要：采用家用微波炉对采后台湾青枣果实进行微波处理,研究处理后果实的贮藏寿命及营养品质变化。结果表明:20～25 s的微波处理,能延缓果实呼吸高峰的出现,对果实贮藏期间可溶性固形物、有机酸及Vc的降解有一定的抑制作用,减缓了果实含水量的下降,提高了果实的好果率,使贮藏寿命延长了2～3 d。The effects of treatment with microwave oven on the nutritional qualities changes and the shelf-life of Ziziphus muaritiana were studied. The results indicated that the shelf-life of the fruits with 20-25 s microwave treatment was prolonged for 2 days to 3 days, and the respiration rate, the degradation of soluble solids, organic acids, the Vc content were distinctly inhibited, fruit water loss was decreased, the good fruit was improrved.

关 键 词：台湾青枣 微波 营养品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]