Effects of radio frequency and heat shock treatment on the browning and quality of honey peaches during frozen storage
Objective To explore the browning prevention effects of radio frequency and heat shock treatment on honey peach during frozen storage.Methods Heat shock and radio frequency with different durations were used for pretreatment,and the changes in browning and quality were monitored over a 7 days frozen storage period.Results Compared with heat shock treatment,radio frequency treatment showed a smaller impact on the TSS/TA and pH of the peaches,and significantly reduced electrical conductivity(P<0.05),indicating that it could be better maintain the integrity of the peach cell membrane by radio frequency pretreatment.Based on the studies of key enzymes,substrates,and products related to browning,it showed a good inhibitory effect of radio frequency treatment on the activity of polyphenol oxidase,soluble quinones,and total phenols in frozen peaches,and which had a certain effect on maintaining catalase activity.This could reduce the degree of fruit browning and better resist the damage of reactive oxygen species to the peach fruit.A slight increase in malondialdehyde content was observed under higher temperature of radio frequency treatment,but there was no significant difference(P>0.05).Conclusion Radio frequency treatment has a good inhibitory effect on peach browning and can better maintain the physicochemical quality of the peaches.
radio frequencyhoney peachbrowningfrozen storageheat shock
万方数据
维普
