Effects of Microwave Treatments on the Storage Quality of Fresh-Cut Broccoli and Principle Components Analysis
Huang Wenbu;He Jingliu;Li Hongyi;Shen Dandan;Su Yan;Li Xu;Qin Wen;College of Food Science, Sichuan Agricultural University;
The purpose of this research was to study the effects of microwave treatments on the storage quality of fresh-cut broccoli. The‘dongzhilv'fresh-cut broccoli was treated by different power of microwave(100 W, 300 W,500 W, and 700 W) with different times of 20 s, 40 s, 60 s. They were packed by preservative film and stored at(4±0.5)℃ for 10 days. 4 kinds of microwave treatments were compared on the quality of fresh-cut broccoli during storage. The results showed that proper microwave treatments(group A to D) could passivate the activity of peroxidase enzyme, and delay the abatement of vitamin C(Vc), chlorophyll and water content. It also could keep higher content of total phenolic and total flavonoids during storage. Group B(300 W, 40 s) of microwave treatment kept the best freshness retaining in this experiment after that brocoli could store at 4℃ for 10 days the same as results of PCA. The content of Vc and chlorophyll were 62.76 mg/100 g and 0.22 mg/g. Group B(300 W,40 s) was significantly better than blank group.
【CateGory Index】： TS255.3