Effect of microwave treatment on postharvest respiration and quality of Sagittaria sagittifolia
-
摘要: 研究微波对慈菇采后贮藏期间的呼吸生理,营养品质的影响。以江苏宝应产新鲜慈菇为材料,在微波功率120W下处理60s,以不进行微波处理试样为对照。原料处理后采用PE保鲜透气袋包装,分别在(25±5)℃和(4±0.5)℃的温度环境下贮藏,每间隔5d检测呼吸速率、失重率、硬度、可溶性固形物含量、淀粉含量等。实验结果表明:微波处理能够抑制慈菇失水、呼吸速率,同时抑制新鲜慈菇硬度快速下降和可溶性固形物的上升,保持了慈菇的良好品质,对慈菇淀粉含量没有显著影响。Abstract: The effect of microwave treatment on respiratory physiology and nutrition quality of Sagittaria sagittifolia during postharvest storage stage was examined. Fresh Sagittaria sagittifolia planted in Jiangsu Baoying was chosen as experimental material.After pre-treatment by microwave 120W/60 s or without pre-treatment, Sagittaria sagittifolia was packed with PE breathable bag, stored in ( 25 ± 5) ℃ and ( 4 ± 0.5) ℃ respectively. Samples were analyzed for the respiratory rate, weightlessness rate, hardness, total soluble solids content and starch every 5d during storage period. The result showed that microsoft treatment efficiently inhibited respiration rate and weightlessness, significantly delayed the reduction of firmness and the rise of TSS of Sagittaria sagittifolia, maintained the better quality.However, the impact of microwave treatment on starch of Sagittaria sagittifolia content had not significant change.
-
Keywords:
- Sagittaria sagittifolia /
- microwave power /
- storage quality /
- respiratory action
-
[1] 黄凯, 丰时政, 王莹.慈菇的营养保健成分研究[J].江苏农业科学, 2011, 39 (3) :444-446. [2] 李峰, 彭静, 刘玉平.慈菇种质资源的品质性状分析[J].中国蔬菜, 2012 (4) :48-53. [3] Repacholi M H.Low level exposure to radio frequency electromagnetic fields:health effects and research need.Bioelectromagnetics, 1998, 19 (1) :1-19.
[4] 肖菲, 李云飞, 王璐怡, 等.微波处理对香菇杀菌及贮藏品质的影响[J].食品工业科技, 2012 (13) :327-331. [5] 田其英.微波处理对蒲菜贮藏期生理及品质的影响[J/OL].食品与机械, http://www.cnki.net/kcms/detail/43.1183.TS.20140120.1859.045.html. [6] 尹青, 赵有斌, 韩清华, 等.微波真空干燥技术在农产品加工中的应用进展[J].农产品加工, 2013 (21) :52-55. [7] Gulati A, Rawat R, Singh B, et al.Application of microwave energy in the manufacture of enhanced-quality green tea[J].Journal of Agricultural and Food Chemistry, 2003, 51 (16) :4764-4768.
[8] Berteli M N, Marsaioli A.Evaluation of short cut pasta air dehydration assisted by microwaves as compared to the conventional drying process[J].Journal of Food Engineering, 2005, 68 (2) :175-183.
[9] 何荣海, 谢斌, 仲晗实, 等.扫频脉冲超声辅助提取慈菇淀粉的实验研究[J].食品工业科技, 2012 (8) :274-276. [10] 巩慧玲, 赵萍, 杨俊丰.马铃薯贮藏期间淀粉和还原糖含量的变化及回温处理的影响[J].食品工业科技, 2008 (2) :277-279. [11] 陈富, 陆立银, 谢奎忠, 等.马铃薯贮藏期间品质指标变化规律初探[J].长江蔬菜, 2009 (24) :49-50.
计量
- 文章访问数: 125
- HTML全文浏览量: 18
- PDF下载量: 67
下载:
