低强度微波处理对猕猴桃细胞壁降解酶活性的影响  

Effect of low intensity microwave on cell wall degradation enzymes activity of kiwifruit

作　　者：李明霞[1] 韩建群[1] 王琦[1] 何雨婷[1] 郭艳明[1] 董明[1,2] 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036 [2]合肥市农产品加工研究院,安徽合肥230036

出　　处：《食品与发酵工业》2015年第11期52-58,共7页Food and Fermentation Industries

基　　金：安徽省大别山区农林特色产业协同创新中心项目资助

摘　　要：采用不同强度的微波处理"皖翠"猕猴桃果实,研究低强度微波处理对果实品质、果肉硬度、多聚半乳糖醛酸酶、纤维素酶、果胶甲酯酶和β-半乳糖苷酶活性的影响。研究结果表明,32.5 W/5 min和65 W/3 min低强度微波处理可保持较高的果肉硬度,延缓可溶性糖、有机酸和VC的降解,抑制多聚半乳糖醛酸酶、果胶甲酯酶、纤维酶和β-半乳糖苷酶酶活性,有利于猕猴桃的贮藏保鲜。The effects of low intensity microwave on fruit quality,fruit firmness, and the activities of polygalactu- ronase, pectinmethylesterase, cellulase and 13-Galactosidase were studiedusing ＂Wancui＂ kiwifruit treated with differ- ent intensity microwave. The results showed that low intensity microwave treatment with 32.5 W/5 min and 65 W/3 min not only maintained high flesh firmness, hut also delayed the degradation of soluble sugar, organic acid and Vc. Furthermore it inhibited the activities of polygalacturonase, pectinmethylesterase, cellulase and β-Galactosidase , thus should be advantageous to the kiwifruit fresh-keeping.

关 键 词：猕猴桃 低强度微波 软化 细胞壁降解酶 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]