低能微波处理对黄冠梨果心褐变及贮藏品质的影响  

Effect of core browning and storage fresh-keeping on Huangguan pear by low-power microwave treatment

作　　者：郭艳明[1] 董明[1] 张林玉 伍晓聪 张淑媛 金文苹 

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：《食品与机械》2016年第11期102-106,173,共6页Food and Machinery

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：分别采用不同水平的低能微波对黄冠梨进行处理。对贮藏期间黄冠梨果心总酚、多酚氧化酶、丙二醛、DPPH、乙烯以及呼吸强度和硬度等指标进行测定,结果表明：0~2℃条件下,黄冠梨低能微波处理组在贮藏期间较对照组可保持较高的果实硬度,延缓可溶性固形物的降低,降低果实的呼吸强度,推迟乙烯高峰的出现,同时32.5 W/5min低能微波处理组果实果心DPPH自由基清除率较高,果心褐变率低,对于抑制丙二醛含量的积累,多酚氧化酶的活性以及总酚含量变化较其他处理组作用更加显著。故在0~2℃下,32.5 W/5min低能微波处理能够在贮藏期保持果实品质,降低果心褐变的发生率。With a low-power microwave treatment on Huangguan pear fruits, different levels of low-power microwave treatment on fruit storage quality and the influence of the core browning were studied. Through the determinations of total phenols, polyphenol ox idase （PPO）, malondialdehyde （MDA）, DPPH in Huangguan pear core and ethylene, respiration intensity, hardness in storage period, the optimal treating conditions were gotten. Under the condition of 0-2 ℃ refrigerating, compared with the control group, the low energy microwave treatment group could keep the fruits of high hardness, delay the reduce of soluble solids, reduce the respiration intensity of fruit, and delay the ethylene peak appearing. Meanwhile, the group with 32.5 W/5 min low-power microwave treatment had the characteristics of high clearance rate of DPPH free radical in the core, lower core browning, inhibiting on malondialdehyde content accumulation, lowering the activity of polyphenol oxidase and total phenol content change obviously. Under the condition of 2 - 0 ℃, 32.5 W/5 min low energy microwave treatment, the pear has better quality and lower browning.

关 键 词：黄冠梨 低能微波 果心褐变 贮藏保鲜 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]