【摘要】 以信阳产茅栗(Castanea sequiniiDode)、油栗(Castanea mollissinaBL.)、嫁接栗(EngraftedCastanea mollissimasp.)3个品种的板栗坚果为材料,分别对其进行5种不同条件的微波处理,并对其贮藏品质及营养品质进行测定.结果表明:微波处理后板栗的腐烂率有不同程度的改变,虫蛀率普遍下降,栗果水分含量普遍降低,而对板栗果仁蛋白质、还原糖、粗脂肪、灰分含量的影响不大.在微波处理功率240 W、处理时间40 s的组合条件下,对板栗品质影响较小.更多还原

【Abstract】 Three chestnut cultivar materials,Castanea sequinii Dode,Castanea mollissina Blume,and Engrafted Castanea mollissima sp.collected from Xinyang, were treated by the microwaves with five different combinations of power and time respectively.The storage quality,infested rate and nutrition quality were determined after treatment.The results manifested that the rot rate of treated chestnuts in storage period changed differently.The infested rate was lower than that of the control.The water content of the chestnut descended, and the contents of coarse protein,reducing sugar,crude fat and ash changed differently.Based on the three factors of storage quality,infested rate and nutrient quality,under the condition of exposing to the microwave combinations of 240 W and 40 s,the microwave treatments have little influence on the nutrition quality of chestnut.更多还原