微波处理对蒲菜贮藏期生理及品质的影响

Effects of microwave treatment on physiology and quality of Typha latifolia L during storage

蒲菜采后不易贮藏,采用微波对蒲菜进行保鲜处理,对提高其保鲜效果和延长其贮藏期的研究具有重要价值。文章通过对微博处理的蒲菜进行感官品质及失重率、腐烂指数、VC含量、纤维素含量和多酚氧化酶(PPO)活性等指标的测定,进一步优化蒲菜采后微波工艺。结果表明:蒲菜在采后经过微波处理可有效钝化酶、抑制褐变和老化,但会加速VC含量下降。中高火(600W)处理<40s时可以延缓失重率和腐烂指数的增加,中高火(600 W)处理>60s时则可以促进失重率和腐烂指数的增加。总之,适当的微波处理可以延缓蒲菜的衰老与品质下降,延长储藏寿命,达到保鲜目的。

The storage of Typha latifolia L is very difficult after post- harvest. The use of the microwave treatment on Typha latifolia L has important value, which can improve its preservation effect and prolong storage period. In order to further optimizing the treatment conditions of Typha latijolia L after postharvest, the sensory quality of Typha latifolia L, its rate of weight loss, decay index, the con tent of Vitamin C and fibrin, and its Polyphenol Oxidase（PPO）activity, etc. , were surveyed through the microwave treatment , The re suits showed that Typha latifolia L could effectively passivate en zymes, inhibit browning and aging. However, it can lead to the de crease of Vc content about Typhal atifolia L after the microwave treatment. One condition was that it could slow the weightlessness rate and increase its decay index, which is Medium high fire （600 W） dealing with less than 40 s. The other condition was that it could promote the weightlessness rate and increase the decay index, which was Medium high fire （600 W） dealing with more than 60 s. In a word, the appropriate microwave processing can slow the aging and reduce its quality and prolong storage period of Typha latifolia L.