| 微波辐射对茼蒿采后生理的影响 |
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| 引用本文： | 陈蔚辉,林泳丽.微波辐射对茼蒿采后生理的影响[J].广东农业科学,2011,38(10):86-88. |
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| 作者姓名： | 陈蔚辉 林泳丽 |
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| 作者单位： | 1. 韩山师范学院生物系,广东潮州521041;韩山师范学院旅游管理系,广东潮州521041
2. 韩山师范学院生物系,广东潮州,521041 |
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| 基金项目： | 广东省科技计划项目(2007B020705001) |
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| 摘 要： | 利用家用微波炉(微波输出功率为900 W,额定微波频率2 450 MHz),对采后茼蒿进行11 s的微波处理,观察处理后茼蒿的营养品质及其贮藏寿命。结果表明:微波处理能有效地保持茼蒿外观品质,减缓茼蒿含水量以及有机酸、Vc和蛋白质含量的下降,延长贮藏寿命2～3 d。
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| 关 键 词： | 微波 茼蒿 营养品质 |
Effects of microwave on nutritional quality of postharvest Chrysanthemum segetum |
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| CHEN Wei-hui,LIN Yong-li.Effects of microwave on nutritional quality of postharvest Chrysanthemum segetum[J].Guangdong Agricultural Sciences,2011,38(10):86-88. |
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| Authors: | CHEN Wei-hui LIN Yong-li |
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| Institution: | CHEN Wei-hui1,2,LIN Yong-li1(1.Department of Biology,Hanshan Normal University,Chaozhou 521041,China,2.Department of Tourism Management,China) |
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| Abstract: | Used the household microwave oven(microwave output power of 900 W,rated microwave frequency 2 450 MHz) to process the postharvest Chrysanthemum segetum for 11 s,and observed the quality and storage life of the processed Chrysanthemum segetum.The results showed that after microwave processing,the appearance of Chysanthemum segetum kept an effective quality.Meanwhile,it slowed down the speed of the decreasing of the fruit water content,organic acids,Vc and protein,and also extended 2~3 days of the storage lif... |
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| Keywords: | microwave Chrysanthemum segetum nutritional quality |
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