微波预处理对生鲜花生贮藏特性和品质的影响  

Effect of Microwave Pretreatment on Storage Characteristics and Quality of Fresh Peanut

作　　者：韩俊豪 杨慧 李凯歌 李星仪 谢永康 李萍 张宏睿 HAN Jun-hao;YANG Hui;LI Kai-ge;LI Xing-yi;XIE Yong-kang;LI Ping;ZHANG Hong-rui(Agricultural Products Processing Center,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China;College of Food Science and Technology,Zhengzhou 450002,China;International Education College,Zhengzhou 450002,China)

机构地区：[1]河南省农业科学院农副产品加工研究中心,河南郑州450002 [2]河南农业大学食品科学技术学院,河南郑州450002 [3]河南农业大学国际教育学院,河南郑州450002

出　　处：《花生学报》2024年第1期97-104,共8页Journal of Peanut Science

基　　金：河南省科技攻关计划项目(212102110202,212102110232);河南省农业科学院优秀青年科技基金项目(2022YQ23);河南省农业科学院自主创新项目(2023ZC078)。

摘　　要：为了研究微波预处理对生鲜花生贮藏特性和品质的影响,采用不同功率强度微波(0.55、0.85、1.15 W/g)对鲜食花生处理120 s后置于(10±1)℃条件下进行贮藏。结果表明:适宜功率强度的微波处理可有效抑制生鲜花生的发芽率和霉变率,同时抑制生鲜花生的呼吸强度,降低失重率,降低膜脂过氧化程度,延缓生鲜花生的衰老和品质劣变;微波处理对生鲜花生还有一定杀菌作用,微波功率强度越大,杀菌效果越好。综合分析,0.85 W/g功率强度微波预处理组的生鲜花生贮藏品质最佳。In order to study the effects of microwave pretreatment on the storage characteristics and quality of fresh peanut,fresh peanut was treated with microwave at different powers(0.55,0.85,1.15 W/g)for 120 s and then stored at(10±1)℃.The results showed that microwave treatment with appropriate power could effectively inhibit the germination rate and mildew rate of fresh peanut,and inhibit the respiratory intensity of fresh peanut,reduce the mass loss rate,reduce the degree of membrane lipid peroxidation,and delay the senescence and quality deterioration of fresh peanut.Microwave treatment also had a certain bactericidal effect.The higher the microwave power applied,the better the bactericidal effect obtained.Comprehensive analysis showed that the microwave pretreatment power of 0.85 W/g was the best for the storage quality of fresh peanut.

关 键 词：生鲜花生 微波 贮藏 保鲜 品质 

分 类 号：S565.209.3[农业科学—作物学] TS255.36[轻工技术与工程—农产品加工及贮藏工程]