XU Jian,LIAO Liang,ZAITUNA·Maimaiti,et al.Effect of Intermittent Low Temperature Microwave on Quality and POD Activity of Hami Melon Juice[J].Northern Horticulture,2014,38(08):119-122.
间歇式低温微波处理对哈密瓜汁品质及过氧化物酶活性的影响
- Title:
- Effect of Intermittent Low Temperature Microwave on Quality and POD Activity of Hami Melon Juice
- 文章编号:
- 1001-0009(2014)08-0119-04
- 关键词:
- 低温处理; 微波; 哈密瓜; 品质; 过氧化物酶（POD）
- Keywords:
- low temperature treatment; microwave; Hami melon; quality; POD
- 分类号:
- S 652
- 文献标志码:
- A
- 摘要:
- 以哈密瓜汁为试材，研究了低温灭菌条件下微波功率、微波次数对哈密瓜汁品质及过氧化物酶（POD）活性的影响。结果表明：哈密瓜汁经灭菌处理后，常温条件下其pH值随贮藏时间的延长呈下降趋势，室温存放第2天，600 W与900 W处理的pH值较初始变化不显著，均保持在6.0以上；果汁无异味；不同微波处理条件下，随着处理次数的增加，可溶性固形物含量先上升后下降；微波处理对POD活性起到显著的抑制作用，微波处理的效果优于巴氏杀菌，其中微波600 W与900 W处理效果显著优于300 W。
- Abstract:
- Taking Hami melon juice as material，effect of microwave power，microwave processing times on quality and POD activity of Hami melon juice under low temperature were studied.The results showed that the melon juice after sterilization treatment，the pH value was with a downward trend under the condition of room temperature.At room temperature for 2 d，the pH values of 600 W and 900 W treatment were no significant compared with initial values，keeping above 6.0，and fruit juice was without peculiar smell.With the increase of processing times，total soluble solids are down after rising first under different microwave processing conditions.Heat treatment could significantly inhabit POD activity,effect of microwave treatment was better than pasteurization，and microwave processing of 600 W and 900 Wwas obviously better than that of 300 W.
参考文献/References:
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备注/Memo
第一作者简介：许建（1982-），男，江苏徐州人，博士研究生，助理研究员，研究方向为农产品贮藏运输与精深加工。E-mail：xujay1982@163.com.