Freshly harvest pomegranate fruits with above 90% maturity degree were irradiated in a microwave oven,preserved at 4-8 ℃ for 3 months,and stored at 20 ℃,a simulated shelf-life condition.Physicochemical indexes of microwave-irradiated pomegranate fruits were measured at regular intervals of 3 d during shelf storage to examine the effect of microwave treatment on shelf-life quality of pomegranate fruits.Results showed that microwave irradiation for a transient period of 10-20 s inhibited peel polyphenol oxidase(PPO)activity and browning of pomegranate fruits,delayed the decreases of peel polyphenols and titratable acid(TA),and increasod soluble solid content(SSC).However,serious browning associated with heat injury appeared when microwave irradiation time was over 20 s.Thus,10-20 s should be appropriate time for microwave irradiation.
国家科技期刊平台
NSTL
万方数据
维普
