超声-微波辅助解冻对杨梅保鲜品质的影响

为了探究超声-微波辅助解冻对杨梅保鲜品质的影响，以速冻杨梅为实验对象，设置了常温空气、常温水浴、微波、超声波和超声-微波辅助解冻5个实验组（以A、B、C、D、E表示），对速冻杨梅解冻后的果实进行了感官评价，并测定了解冻时间、汁液流失率、硬度值、色泽、维生素C含量、可溶性固形物含量以及苯丙胺酸解氨酶（PAL）、过氧化物酶（POD）和多酚氧化酶（PPO）的活性。数据显示，杨梅解冻后，感官综合评分最高是E组，达到85.67分；解冻过程耗时最短是C组，耗时1.48 min,E组次之，耗时3.67 min；汁液流失率最小是E组的0.33%；硬度值最大是E组的0.87 N；维生素C含量最高是E组的200.00 mg/100g；可溶性固形物含量最高仍是E组的10.83%；由此可见，超声-微波辅助解冻可在较短时间内得到解冻品质最优的杨梅；除此之外，在表征杨梅损伤程度的三种代表性酶PAL、POD和PPO方面，E组酶活性均为最低，分别为37.00 U/mg、57.97 U/mg和43 U/mg，反映了超声-微波辅助解冻对杨梅的损伤程度最小，根据上述结果综合分析得出结论，超声-微波辅助解冻在5种解冻方式中最...

Effect of Ultrasonic-microwave Assisted Thawing on the Fresh-keeping Quality of Red Bayberry

In order to explore the effect of ultrasonic-microwave assisted thawing on the preservation quality of red bayberry, five experimental groups (represented by A, B, C, D, and E) were set up, including normal temperature air, normal temperature water bath, microwave, ultrasound, and ultrasonic-microwave assisted thawing. The sensory evaluation of the unfrozen fruit of red bayberry was conducted, and the thawing time, juice loss rate, hardness value, color, and vitamin C content were measured The content of soluble solids and the activities of phenylalanine ammonia lyase (PAL), peroxidase (POD), and polyphenol oxidase (PPO). The data showed that after the waxberry was thawed, the highest comprehensive sensory score was in Group E, reaching 85.67 points; The shortest thawing process took 1.48 minutes in Group C, followed by 3.67 minutes in Group E; The minimum juice loss rate was 0.33% of group E; The maximum hardness value is 0.87 N of Group E; The highest content of vitamin C was 200.00 mg/100g in group E; The highest soluble solids content was still 10.83% of group E; It can be seen that ultrasonic-microwave assisted thawing can obtain the best quality waxberry in a relatively short time; In addition, in terms of the three representative enzymes PAL, POD, and PPO that characterize the degree of damage to red bayberry, group E has the lowest enzyme activity, which is 37.00 U/mg, 57.97 U/mg, and 43 U/mg, respectively, reflecting the smallest degree of damage to red bayberry caused by ultrasonic-microwave assisted thawing. Based on the comprehensive analysis of the above results, it is concluded that ultrasonic-microwave assisted thawing is the best of the five thawing methods.