【作者】 杨艾青； 艾启俊； 张霞；

【Author】 YANG Ai-qing,AI Qi-jun~*,ZHANG Xia (Department of Food Stuff Science,Beijing University of Agriculture,Beijing 102206,China)

【机构】 北京农学院食品科学系；

【摘要】 为了解决番茄采后不耐贮藏的问题,研究了不同功率微波条件对番茄进行处理后品质的变化,从中找出对番茄品质保持最好的微波处理条件。将采后的番茄经过100%(A组)、50%(B组)、30%(C组)功率的微波分别处理10、20、30、40s,常温下避光贮藏,定期检测各处理与对照果实的腐烂率、杀菌率、V_C含量、失重率、可滴定酸含量、可溶性固形物含量的指标,通过对实验结果的观察分析可以看出,微波处理具有一定的杀菌作用,但在品质指标方面各处理组都低于对照组。其中100%功率微波处理10s的番茄各项指标下降幅度最小,并且腐烂率最低,为10%。更多还原

【Abstract】 The tomatoes were treated by microwave at 100%,50%and 30%power for 10,20,30,40s respectively and then placed at room temperature storage,several biochemical and storage quality parameters of tomato were monitored.By observing and analyzing the experimental results showed that microwave sterilization had a certain role, but in terms of quality indicators for each treatment group was lower than the control group.100%power microwave processing tomato 10s smallest decline in the indicators,and the decay rate of the lowest,was 10%.Comparing these quality parameters,treatment of 100%for 10s was more better than the other treatments.更多还原