超声波处理后柿果品质和果肉显微结构的变化

Effect of Ultrasound Wave Treatment on the Persimmon Quality and Micro-Structure during Storage

采用强度为50 kHz的超声波处理涩柿,处理时间分别为1、5、10、20、25、30 min(输出功率为200 W)和1 min(强)、10 min(强)(输出功率为250 W),研究果实在冷藏期间(1±1)℃,70 d的品质和显微结构变化情况。结果表明,超声波处理1、5、10 min(输出功率为200 W)的果实腐烂率较低,果肉硬度下降缓慢、果肉细胞形状较为完整,总体保鲜效果较好。

Persimmon fruit was treated by ultrasound wave for 1 min,5 min,10 min,20 min,25 min,30 min with the power of the ultrasound in 200 W or 1 min,10 min in 250 W, quality changes and cell micro-struc- ture of persimmon fruit during cold storage （1±1℃, 70 d） were investigated. It showed that the rotten rate were lower than that of control in treated fruits with 1 min, 5 min, 10 min in 200 W and the flesh firmness declined slowly and the fruit cell micro-structure kept well.