摘要
研究微波对慈菇采后贮藏期间的呼吸生理,营养品质的影响。以江苏宝应产新鲜慈菇为材料,在微波功率120W下处理60s,以不进行微波处理试样为对照。原料处理后采用PE保鲜透气袋包装,分别在(25±5)℃和(4±0.5)℃的温度环境下贮藏,每间隔5d检测呼吸速率、失重率、硬度、可溶性固形物含量、淀粉含量等。实验结果表明:微波处理能够抑制慈菇失水、呼吸速率,同时抑制新鲜慈菇硬度快速下降和可溶性固形物的上升,保持了慈菇的良好品质,对慈菇淀粉含量没有显著影响。
The effect of microwave treatment on respiratory physiology and nutrition quality of Sagittaria sagittifolia during postharvest storage stage was examined. Fresh Sagittaria sagittifolia planted in Jiangsu Baoying was chosen as experimental material.After pre-treatment by microwave 120W/60s or without pre-treatment,Sagittaria sagittifolia was packed with PE breathable bag, stored in (25 ± 5 ) ℃ and (4 ± 0..5 ) ℃ respectively. Samples were analyzed for the respiratory rate,weightlessness rate, hardness,total soluble solids content and starch every 5d during storage period. The result showed that microsoft treatment efficiently inhibited respiration rate and weightlessness,significantly delayed the reduction of firmness and the rise of TSS of Sagittaria sagittifolia, maintained the better quality.However,the impact of microwave treatment on starch of Sagittaria sagittifolia content had not significant change.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第19期340-342,共3页
Science and Technology of Food Industry
关键词
慈菇
微波
贮藏品质
呼吸作用
Sagittaria sagittifolia
microwave power
storage quality
respiratory action