微波辐射对采后番薯叶营养品质的影响

Effect of Microwave Treatment on Nutrition Quality of Picked Sweet Potato Leaves

利用微波炉(900 W)对番薯叶进行微波辐射处理,研究微波辐射处理后番薯叶的贮藏寿命及营养品质的变化。结果表明:恒温6℃贮藏期间,不管微波处理与否,番薯叶的可溶性固形物、有机酸含量均呈上升趋势,微波处理组的升幅略低于未处理的对照组;pH值、维生素C及蛋白质含量呈下降趋势,微波组降幅较缓。适宜的微波处理,对番薯叶贮藏期间可溶性固形物、维生素C及蛋白质的降解有一定的抑制作用,能延缓番薯叶的衰老进程,延长番薯叶的贮藏寿命,对于提高番薯叶的商业品质具有积极意义。

The picked sweet potato leaves were treated by microwave（900 w） to study the effects of microwave treatment on the shelf life and nutrition quality.The results showed that the soluble solids and organic acid content of the leaves with and without microwave treatment showed a rising trend but the rising range of the leaves with microwave treatment was slightly lower than CK,and the pH,Vc and protein content showed a decline trend but the decline range of leaves with microwave treatment was lower compared with CK at 6℃.The suitable microwave treatment has a certain inhibition effect on degradation of soluble solids,VCand protein content of picked sweet potato leaves treated by microwave,can delay its senescence process and prolong its shelf life,which is of a positive significance for improving its commercial quality.