Effect of core browning and storage fresh-keeping on Huangguan pear by low-power microwave treatment
Abstract
With a low-power microwave treatment on Huangguan pear fruits, different levels of low-power microwave treatment on fruit storage quality and the influence of the core browning were studied. Through the determinations of total phenols, polyphenol oxidase (PPO), malondialdehyde (MDA), DPPH in Huangguan pear core and ethylene, respiration intensity, hardness in storage period, the optimal treating conditions were gotten. Under the condition of 0～2 ℃ refrigerating, compared with the control group, the low energy microwave treatment group could keep the fruits of high hardness, delay the reduce of soluble solids, reduce the respiration intensity of fruit, and delay the ethylene peak appearing. Meanwhile, the group with 32.5 W/5 min low-power microwave treatment had the characteristics of high clearance rate of DPPH free radical in the core, lower core browning, inhibiting on malondialdehyde content accumulation, lowering the activity of polyphenol oxidase and total phenol content change obviously. Under the condition of 2～0 ℃, 32.5 W/5 min low energy microwave treatment, the pear has better quality and lower browning.
Publication Date
11-28-2016
First Page
102
Last Page
106,173
DOI
10.13652/j.issn.1003-5788.2016.11.023
Recommended Citation
Yanming, GUO; Ming, DONG; Linyu, ZHANG; Xiaocong, WU; Shuyuan, ZHANG; and Wenping, JIN
(2016)
"Effect of core browning and storage fresh-keeping on Huangguan pear by low-power microwave treatment,"
Food and Machinery: Vol. 32:
Iss.
11, Article 23.
DOI: 10.13652/j.issn.1003-5788.2016.11.023
Available at:
https://www.ifoodmm.cn/journal/vol32/iss11/23
References
[1] 关军锋. 黄冠梨采后商品化处理与贮藏保鲜关键技术[J]. 保鲜与加工, 2013(5): 59-61.
[2] 吴小华, 颉敏华. 1-MCP对不同采收期黄冠梨褐心病及贮藏品质的影响[J]. 食品与机械, 2016, 32(1): 110-113.
[3] HUANG Li-han, SITES Joseph. Automatic control of a microwave heating process for in package pasteurization of beef frank furthers[J]. On Line Food Engineering, 2006, 80: 226-233.
[4] WU Qing, CHEN Tian-feng. Microwave-assisted synthesis of arene ruthenium (II) complexes that induce S-phase arrest in cancer cells by DNA damage-mediated p53 phosphorylation[J]. European Journal of Medicinal Chemistry, 2013, 63: 57-63.
[5] JOCELYN A L, PETER W F, ROBYN A L. Biological effects of electromagnetic fields and mechanisms for the effects of pulsed microwave radiation on protein conformation[J]. Journal of Theory Biology, 2000, 206(2): 291-298.
[6] Microorganisms and their sensitivity towards chemical inactivation[J]. Microbios, 1981, 32(129/130): 135-142.
[7] MIN Ting, XIE Jun, ZHENG Meng-lin. The effect of different temperatures on browning incidence and phenol compound metabolism in fresh-cut lotus root [J]. Postharvest Biology and Technology, 2017, 123: 69-76.
[8] CHEN Xiang-ning, REN Lu-pei, LI Meng-lin. Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce[J]. Food Chemistry, 2017, 214: 432-439.
[9] 李明霞, 韩建群, 王琦, 等. 低强度微波处理对猕猴桃细胞壁降解酶活性的影响[J]. 食品与发酵工业, 2015, 41(11): 52-57.
[10] 崔宽波, 钱龙, 白羽嘉. 微波非热处理对鲜榨杏汁品质影响的研究[J]. 食品工业, 2010(4): 56-58.
[11] 费丽娟, 董明, 季月月. 低功率微波处理佐贺清香草莓的生物效应[J]. 食品与发酵工业, 2014, 40(4): 200-204.
[12] 何雨婷, 张林玉, 何友保. 低功率微波处理对香菇采后生理及品质的影响[J]. 食品工业科技, 2016(10): 338-341.
[13] 李薇, 李继文, 王学峰. 气相色谱法测定乙烯、丙烯中的微量含氧化合物[J]. 石油化工, 2013, 42(6): 681-685.
[14] 曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导[M]. 北京: 中国轻工业出版社, 2011: 101-103.
[15] 严娟, 蔡志翔, 张斌斌. 桃果肉总酚提取和测定方法的研究[J]. 江苏农业学报, 2013, 29(3): 642-647.
[16] 牛瑞雪. 1-MCP和DPA对砀山酥梨黑皮病抑制效果及其机理的研究[D]. 西安: 陕西师范大学, 2009: 1-2.
[17] 李丽梅, 赵哲, 何近刚, 等. 不同品种梨果实酚类物质和康抗氧化性能分析[J]. 食品科学, 2014, 35(17): 83-88.
[18] 鞠志国, 朱广廉, 曹宗巽. 莱阳茌梨果实褐变与多酚氧化酶及酚类完整区域化分布的关系[J]. 植物生理与分子生物学学报, 1998, 14(4): 356-361.