摘要
研究不同超声波频率(20、60、100kHz)处理对芦笋贮藏品质和抗氧化能力的影响,分析贮藏过程中呼吸速率、色泽、硬度、总酚、抗坏血酸、抗氧化力、霉菌和细菌总数的变化。结果表明:超声波能有效地降低细菌与霉菌数量,保持芦笋的硬度,抑制呼吸速率的升高,提高贮藏中期总酚含量、抗坏血酸水平,但对色泽无显著影响。随着贮藏时间的延长,超声波对芦笋的效果逐渐消失。超声波具有潜在的应用背景。
The effect of ultrasound waves（20,60 and 100kHz）on quality and antioxidant activity were investigated, while respiration rate, color, hardness, total phenolic content, ascorbic acid, antioxidant activities, bacterial count and mold counting were evaluated.The results indicated that ultrasound waves kept hardness and the contents of ascorbic acid,promoted accumulation of total phenolics in the middle stage of storage, reduced the numbers of bacteria and mould of asparagus, inhibited the respiratory rates, but had no significant effect on color.The longer the time of after storage,the worse the effect of ultrasound waves on asparagus.Ultrasound wave was an effective integrated freshness-keeping technique for extending storage life.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第7期336-339,共4页
Science and Technology of Food Industry
基金
国家质检总局科技计划项目(2010QK418)
关键词
芦笋
超声波
品质
贮藏
抗氧化
asparagus
ultrasound wave
quality
storage
antioxidant activities
