| 微波辐射对橄榄采后营养品质的影响 |
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| 引用本文： | 陈蔚辉,张定娜.微波辐射对橄榄采后营养品质的影响[J].食品科技,2010(2). |
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| 作者姓名： | 陈蔚辉 张定娜 |
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| 作者单位： | 韩山师范学院生物系;韩山师范学院旅游管理系; |
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| 基金项目： | 广东省科技计划项目(2007B020705001); 韩山师范学院教授启动项目(2008) |
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| 摘 要： | 利用家用微波炉(微波输出功率为900W,额定微波频率2450MHz)对采后橄榄果实进行20s的微波处理,观察处理后橄榄的品质及其贮藏寿命。结果表明:微波处理能有效地保持橄榄果实外观品质,减缓了果实含水量、有机酸、Vc和蛋白质含量的下降;室温贮藏9d后,橄榄的好果率比对照提高了7.5%。
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| 关 键 词： | 微波 橄榄 营养品质 |
Effects of microwave on nutrients quality of postharvest olive fruits |
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| CHEN Wei-hui,ZHANG Ding-na.Effects of microwave on nutrients quality of postharvest olive fruits[J].Food Science and Technology,2010(2). |
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| Authors: | CHEN Wei-hui ZHANG Ding-na |
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| Affiliation: | CHEN Wei-hui1,2,ZHANG Ding-na1 (1.Department of Biology,Hanshan Normal University,Chaozhou 521041,2.Department of Tour,Chaozhou 521041) |
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| Abstract: | Use the household microwave oven (microwave output power of 900 W, rated microwave frequency 2450 MHz) to handle the postharvest olive fruits for 20 s in the microwave radiation processing, observe the quality and storage life of the processed olive fruits. The results show that: after microwave processing the appearance of olive fruits would keep an effective quality. Meanwhile, it slowed the speed of the content's decreasing of the fruit moisture, organic acids, vitamin C and protein. After 9 days at the ... |
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| Keywords: | microwave olive fruits nutritional quality |
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