摘要
用32.5 W低功率微波和不同时间处理蓝莓果实,研究在(0±1)℃条件下蓝莓果实的呼吸强度、超氧化物歧化酶(superoxide dismutase,SOD)活性、过氧化物酶(peroxidase,POD)活性、花色苷和丙二醛(malondialdehyde,MDA)含量以及总可溶性固形物(total soluble solids,TSS)、可滴定酸含量及腐烂率的变化规律,探索低功率微波保鲜蓝莓果实的可行性。结果表明,恰当的低功率微波处理蓝莓明显降低了果实的腐烂率、呼吸强度和丙二醛含量,提高了SOD活性和POD活性,延缓了可溶性固形物、可滴定酸和花色苷的降解,且32.5 W低功率微波处理2 min的保鲜效果最优,保持蓝莓果实采后的品质。
To explore the feasibility of the low-power microwave of fresh blueberry fruit, the variation of the respiration intensity, superoxide dismutase （SOD） activity, peroxidase （POD） activity, anthocyanins , malondialdehyde （MDA） content , total soluble solids （TSS）, titratable acid and decay rate were studied by using low-power microwave of 32.5 W and different time at （0±1）℃. Results showed that low-power microwave treatment significantly reduced decay rate, respiration intensity , malondialdehyde content and delayed the degradation of TSS, titratable acid and anthocyanins, while SOD and POD activity were increased, and the best way to keep preservation was 2-min-low-power microwave treatment. Furthermore, the postharvest quality of blueberry fruit is kept through it.
出处
《食品研究与开发》
CAS
北大核心
2016年第13期10-14,共5页
Food Research and Development
基金
地方高校国家级创新训练计划项目(201310364003)
关键词
蓝莓
微波
超氧化物歧化酶
过氧化物酶
贮藏保鲜
blueberry
microwave
superoxide dismutase
peroxidase
storage and preservation
