低功率微波处理对板栗低温贮藏生理及品质的影响  

Effects of low power microwave treatment on physiology and quality of low temperature storage of Chinese chestnut

作　　者：张淑媛[1] 伍晓聪 金文苹 郭艳明[1] 张林玉[1] 董明[1,2,3] 

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 [3]安徽省农产品加工工程实验室,安徽合肥230036

出　　处：《食品与机械》2017年第6期119-123,共5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：采用不同强度的微波处理板栗3min,并于3℃条件下贮藏180d,研究低功率微波处理对板栗的呼吸强度、失重率、腐烂率、还原糖含量、淀粉酶活性、V_C含量、过氧化氢酶(CAT)活性、过氧化物酶(POD)活性和丙二醛(MDA)含量的影响。试验结果表明:65 W/3min处理组对CAT活性增加抑制效果最好;130 W/3 min处理组对POD活性下降和MDA含量增加有较好抑制效果;260 W/3 min处理组能有效降低失重率、腐烂率;195 W/3min处理组对呼吸强度、淀粉酶活性、POD活性、还原糖含量的上升及VC的氧化有明显抑制作用,也能有效降低失重率、腐烂率。综合分析,低功率微波保鲜板栗的最佳处理条件为195 W/3 min,打孔PE袋包装,3℃低温冷藏180d,商品率93%~95%。The Chines chestnut was treated by different power microwave for 3min treatments,and stored for 180 days at 3 ℃.Studied the effects of low power microwave treatment on respiration intensity,weight loss rate,decay rate,reducing sugar content,amylase activity,VC content,catalase activity,peroxidase activity and MDA content in chestnut.Results：The low intensity microwave treatment with 65 W/3min had the best inhibition effect on catalase activity;the treatment with 130W/3min had better inhibition effect on peroxidase activity and MDA content;the treatment with260 W/3 min could effectively reduce the weight loss rate and decay rate;the treatment with 195 W/3min had the best inhibitory effect on increase of respiration intensity,amylase activity and reducing sugar content and decrease of VC content and peroxidase activity,it could also effectively reduce the weight loss rate and decay rate.According to the comprehensive analysis results,the best condition of low power microwave treatment was 195 W/3min,packed in perforated polyethylene bags,and refrigerated at 3℃for 180 days.Under the conditions,the commodity rate was ranged from 93%to 95%.

关 键 词：板栗 低功率微波 生理 品质 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]