电磁辐照技术对竹笋活体保鲜的的研究

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1、西南大学硕+学位论文后期，微波处理后的竹笋仍保持良好品质，贮藏寿命得以延长。关键词：微波；超声波；竹笋；保鲜Ⅱ摘要毫皇曼量鲁皇曼曼鼍鼍曼寡皇曼曼曼詈曼鼍量置暑曼曼曼皇量曼曼曼皇量ml,m⋯-mm,舅StudyonElectromagneticradiationtechnologytoretreshlⅣingbambooshootsCandidate：YangYueAdvisor：LiuXiong，PhDABSTRACTDuetomanybambooshoots孕owinginthemountain

2、s，andtrafficinconvenienceandlowfresh-keepingtechnology,bambooshootswereperishableandbecomelignificationeasily，thuswhoseediblevalueandeconomicvaluenotfullyreflect．Thereforeitwasimportanttoresearchhowincludingmi口owaveandultrasonicwavehadvastfoappliedfor

3、cgound，astheywereeasytooperate，safeandfreefrompollutionthingremains，andkeptsampleflavorswell．Thepaperuseddifferentpowerandtimeofmicrowaveandultrasonicwavetotreatbamboowavetreatingbambooshoots．Theresultsaleshowedasfollows：1．Throughtheexperiment，aftertr

4、eatedbambooshootswithshellandbambooshootswithoutshellwithdifferentpowerandtimeofultrasonicwave；determinedrespirationrate,hardness，lignincontentandperoxidase(POD)，phenylalanineaminolyase(PAL)，foundthatbamboo2．Inthearticle，firstlyoaall，thebambooshootswi

5、thshellandwithoutshellweretreatedby2mg／gkonjakglucomannan，1．5％citricacid，0．05％Sodiumdehydroacetateandpreservedthemat4℃．Inpreservationperiod，bambooshootstreatedbyultrasonicwaveandfilmhadlowerhardness，weightlossrate，respirationrate，PODandPALactivity．Tot

6、alsugar,ligninandcellulosecontentwerealsocontrolled．Thesedationofpreservationeffectfromexcellentarrivebadshowedasfollows：bambooshootsweretreatedbyultrasonicwaveandfilm，onlybyultrasonicwave，byfilm，bynothing．m西南大学硕士学位论文3．Theresultsshowthat：withvariousmi

7、cowaveprocessingconditions，throughdeterminingeachindexsuchashardness，lignincontent,cellulosecontent,PALandPODactivityandSOon，itwasfoundthatthemicrowavepowerP50(400W)，30s，andpowere50(400W)，60swerethebestconditionsasthefollowingstore．Underthiscondition，

8、bambooshoots’hardness，lignincontent，crudefibercontentandPOD，PALactivitydeclinedcomparedtothecontrolgroup．4．Afterweretreatedbymicrowave，bambooshootswereobviouslysurperiortountreatedbambooshoots．11伦experimentproofasfollows：theuntreatedbambooshoo