摘要
为了研究低能微波处理对猕猴桃采后成熟衰老的影响,以海沃德和皖翠2种猕猴桃作为试验材料,分别用功率120 W微波处理60 s,以未采用微波处理为对照,采用PE保鲜袋折口包装并在(1.0±0.5)℃下冷藏,定期检测猕猴桃呼吸速率、硬度、维生素C、可溶性固形物含量、超氧化物歧化酶(SOD)活性、过氧化物酶(POD)活性。结果显示:低能微波处理能显著抑制2种猕猴桃的呼吸速率,能有效减缓2种猕猴桃硬度和V C的下降及可溶性固形物含量的上升,且能有效增强POD、SOD活性,但低能微波对2种猕猴桃的效应存在一定差异。表明低能微波处理能够有效延缓猕猴桃的采后成熟衰老。
Two kinds of kiwifruits, Hayward and Wancui, were chosen as experimental material subjected to micro-wave 120 W/60 s treatment. The kiwifruits were then packaged with PE bags, stored in （1. 0±0. 5）℃, and the respiratoryrates, firmnesses, vitamin C（Vc） total soluble solids contents（TSS）, superoxide dismutase （SOD） activities and peroxi-dase （POD） activities of kiwifruits were measured. Compared with untreated kiwifruits, the low-power microwave treatmentinhibited the respiration rate, significantly delayed the reduction of fruit firmness and Vc and the rise of TSS of kiwifruits,and efficiently enhanced the activities of POD and SOD. However, the differences of non-thermal biological effect betweenHayward and Wancui treated by low-power microwave were found. In conclusion, low-power microwave treatment could ef-fectively delay the postharvest ripening and senescence of kiwifruits.
出处
《江苏农业学报》
CSCD
北大核心
2014年第1期194-198,共5页
Jiangsu Journal of Agricultural Sciences
关键词
低能微波
猕猴桃
呼吸速率
贮藏品质
抗氧化性
low-power microwave
kiwifruit
respiratory rate
storage quality
antioxidation
