《食品研究与开发》撰稿要求及注意事项

Effects of Microwave Thawing on Quality of Mango

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This article studied the quality of mango and thaw time processed by different microwave power . Took mango as raw materials, storaged at -40 ℃ for 24 hours first,and then used different microwave power including 100, 200 W and 300 W and air thawing to thaw mango . The main results were made as follows：air thawing took a long time to thaw the samples , the quality of mango declined markedly , and microwave thawing of 300 W not only could achieve the rapid-thawing , but also had no great damage to the quality of mango. Therefore this method was the best choice for thawing mango.