摘要
用家用微波炉对采后圣女果进行微波处理,探讨了处理后果实的贮藏寿命及营养品质变化。结果表明:适宜的微波处理,对圣女果果实贮藏期间可溶性固形物、可溶性蛋白、有机酸及维生素C的降解有一定的抑制作用,提高了好果率及延长了果实的贮藏寿命,对于提高圣女果的商业品质具有积极意义。
Effects of treatment with microwave oven on nutritional qualities changes and shelf-life of Cherry Tomato were studied. The results showed that suitable microwave processing inhabitanted fruit degradation of soluble solids, soluble proteins, organic acids and vitamin C, increased the rate of the fruits of a good fruit, extended the storage life of Cherry Tomato,improved the commercial-quality of Cherry Tomato.
出处
《广东农业科学》
CAS
CSCD
北大核心
2010年第1期99-101,共3页
Guangdong Agricultural Sciences
基金
广东省科技计划项目(2008B071101032)
韩山师范学院教授启动项目
关键词
圣女果
微波
营养品质
Cherry Tomato
microwave
nutrient quality
