微波处理对货架期石榴品质的影响

Effect of Microwave Treatment on Shelf-life Quality of Pomegranate Fruits

利用微波炉对采后石榴果实进行辐照处理,研究处理后果实在货架期的生理变化及贮藏品质。结果表明:10～20s短时微波处理可抑制果皮多酚氧化酶(PPO)活性,减轻果实的褐变程度,保持果皮较高的多酚含量,减缓可滴定酸(TA)含量降低的速度,较好的保持了可溶性固形物含量(SSC)。10～20s是适宜的微波处理时间,超过20s会产生热伤害,加重果实褐变。

Freshly harvest pomegranate fruits with above 90% maturity degree were irradiated in a microwave oven,preserved at 4-8 ℃ for 3 months,and stored at 20 ℃,a simulated shelf-life condition.Physicochemical indexes of microwave-irradiated pomegranate fruits were measured at regular intervals of 3 d during shelf storage to examine the effect of microwave treatment on shelf-life quality of pomegranate fruits.Results showed that microwave irradiation for a transient period of 10-20 s inhibited peel polyphenol oxidase （PPO） activity and browning of pomegranate fruits,delayed the decreases of peel polyphenols and titratable acid （TA）,and increased soluble solid content （SSC）.However,serious browning associated with heat injury appeared when microwave irradiation time was over 20 s.Thus,10-20 s should be appropriate time for microwave irradiation.