超声波处理对沂州木瓜保鲜效果的影响  

Effect of Ultrasound Treatment on the Quality of Yizhou Chaenomeles during Storage

作　　者：陈广艳[1] 

机构地区：[1]临沂大学生命科学学院,山东临沂276005

出　　处：《湖北农业科学》2013年第20期5018-5020,5056,共4页Hubei Agricultural Sciences

摘　　要：采用频率为50 kHz、输出功率为200 W的超声波,分别处理3、5、10 min,研究了沂州木瓜在室温条件下可溶性固形物、VC、可滴定酸含量、果实硬度、质量损失率和腐烂率变化。结果表明,超声波处理5min可较好地保持VC含量、可滴定酸含量和果实硬度,抑制可溶性固形物含量的上升,同时超声波处理5 min的果实质量损失率及腐烂率均明显低于对照组,能更好地保持沂州木瓜的贮藏品质。The effects of ultrasound treatment on the quality of Yizhou chaenomeles were studied. Yizhou chaenomeles were treated respectively with ultrasonic wave（power of 200 W, frequency of 50 kHz） for 3, 5 and 10 min. The changes of the factors such as soluble solids, VC, titratable acids, hardness, weight loss and rotting rate were determined under the normal temperature condition. The results showed that the 5 min treatment can retain the content of VC, titratable acids and hardness, inhibit the increase of soluble solids, and reduce weight loss and rotting rate.

关 键 词：超声波处理 沂州木瓜 贮藏品质 

分 类 号：S661[农业科学—果树学]