低功率微波处理对蓝莓采后品质变化的影响

摘要

To explore the feasibility of the low-power microwave of fresh blueberry fruit, the variation of the respiration intensity, superoxide dismutase(SOD) activity, peroxidase(POD) activity, anthocyanins , mal-ondialdehyde(MDA) content , total soluble solids(TSS), titratable acid and decay rate were studied by using low-power microwave of 32.5 W and different time at (0 ±1)℃. Results showed that low-power microwave treatment significantly reduced decay rate, respiration intensity , malondialdehyde content and delayed the degradation of TSS, titratable acid and anthocyanins, while SOD and POD activity were increased,and the best way to keep preservation was 2-min-low-power microwave treatment . Furthermore, the postharvest quality of blueberry fruit is kept through it.%用32.5 W低功率微波和不同时间处理蓝莓果实，研究在（0±1）℃条件下蓝莓果实的呼吸强度、超氧化物歧化酶（superoxide dismutase，SOD）活性、过氧化物酶（peroxidase，POD）活性、花色苷和丙二醛（malondialdehyde ，MDA）含量以及总可溶性固形物（total soluble solids ，TSS）、可滴定酸含量及腐烂率的变化规律，探索低功率微波保鲜蓝莓果实的可行性。结果表明，恰当的低功率微波处理蓝莓明显降低了果实的腐烂率、呼吸强度和丙二醛含量，提高了SOD活性和POD活性，延缓了可溶性固形物、可滴定酸和花色苷的降解，且32.5 W低功率微波处理2 min的保鲜效果最优，保持蓝莓果实采后的品质。