Effects of low power microwave treatment on physiological and quality of postharvest mushrooms
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摘要: 采用130 W微波输出功率连续照射处理新鲜香菇2~5 min,用打孔PE袋包装,3℃低温冷藏40 d,定期测定多酚氧化酶(PPO)、丙二醛(MDA)、呼吸速率、香菇多糖、颜色、失重等生理指标。实验结果表明:贮藏40 d之后,微波处理2~4 min对香菇失重率和颜色影响不大;微波处理3 min对香菇丙二醛含量的抑制明显;微波处理4 min对香菇多酚氧化酶和呼吸速率的抑制效果最好,香菇多糖含量最高为0.54%,商品率达到92%。微波保鲜香菇的最佳条件为130 W处理4 min,保鲜期40 d。Abstract: 130 W microwave output power was continuous irradiation of fresh mushrooms for 2 ~ 5 min,with perforated PE bags,3 ℃ cryogenic refrigeration 40 days,polyphenol oxidase( PPO) was regularly measured,malondialdehyde( MDA),breathing rate,lentinan,color,weight loss and other physiological indicators. The results showed that: after 40 days,2~4 min of the microwave had little effect on weight loss and color of the mushrooms.The MDA content of mushrooms got controled obviously after 3 min of the microwave,4 min of microwave made the inhibitory effect on mushroom polyphenol oxidase and respiration rate to the best,and the content of lentinan was highest,was 0.54%,the commodity rate was up to 92%. The best conditions to make the mushrooms retain freshness was under 130 W microwave processing for 4 min,the freshness limit was 40 days.
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Keywords:
- mushrooms /
- microwave /
- non-thermal effect /
- postharvest physiology
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