试验探索了低功率微波处理对草莓采后成熟与衰老的影响。采用不同微波输出功率,120 s处理"佐贺清香"草莓,处理后于1℃贮藏,定期检测果实的生理生化及品质指标。结果表明:低功率微波处理对果实温度上升无明显影响,对呼吸速率有显著抑制,可延缓果实在贮藏期间可溶性固形物、还原糖、可滴定酸、VC含量的下降,保持较高的果实硬度,纤维素酶活性和MDA含量较对照低。其中100 W/120 s微波处理效果最优。当微波功率大于165 W/120 s时,对草莓生理和品质有损伤,说明低功率微波处理对草莓保鲜有一定生物效应影响,可起到延缓草莓的成熟与衰老的作用。

This experiment explored the low power microwave treatment effect on mature and aging of strawberry storage. Different microwave power and 120s treatment were used. Then strawberries were stored at 1℃; the indexes of physiological,biochemical and quality were tested regularly. Experimental results show that: Low power microwave treatment had no obvious effect on fruits' temperature rising,had significantly effect of inhibiting respiratory rates and delayed the reducing rate of soluble solids content,sugar,titratable acid and Vc content,kept the firmness of strawberries; lowered cellulase activity and MDA content compared with the control. The 100W /120s microwave treatment had the best effect. When the microwave power was greater than 165W /120 s,it damaged the physiological and quality of strawberry. These showed that low microwave power treatment have certain biological effect and can delay the mature and aging of strawberry.