Study On The Effect Of Low-Power Microwave Treatment On Physiology Biochemical And Quality Of Strawberry

Strawberry(Fragaria ananassa Duch.) Not only has a high nutritional and medicinal value, but also has high economic value, since the 1980s, cultivation acreage and production of strawberries has been a rapid development, but strawberry is a soft and juicy fruit, whose pericarp is thin, skin is no protection, and water content up to 90 percent to 95 percent, the organization delicate, easily damaged and spoiled by microbial infection. Therefore, researching and popularizing the advanced storage and fresh-keeping technology of strawberries is important.In this study, as "Sagahonoka" for the experimental materials, using different microwave power output (35W,100W,165W,100W),120s processed "Sagahonoka" strawberry, then stored in 1 ℃, relative humidity 85～90 percent of the freezer, detected the fruits’respiratory rates, soluble solids content, firmness, Vc content, titratable acid content, sugar content, cellulase activity, SOD activity and MDA content regularly, study on the biological effect of strawberry processed by low-power microwave, preliminary exploration for strawberry storage by low-power microwave treatment fresh-keeping in new ways, so as to provide theoretical basis for new storage technology of strawberry.Experimental results show that:1. Each batch of the populations of different processing quantity on strawberry core temperature difference is significant, but different placement on strawberry core temperature difference is not significant. Considering the consistency of the processing conditions in each group, this experiment adopts the microwave processing quantity is 750 g every time, single tile with radial uniform putting.2. According to the different microwave power, processing time and fruit core temperature change relationship of single factor experiment, based on the core temperature is not more than 50 ℃, This test determines the output power of the microwave are 35 W, 100 W,165 W and 230 W, the processing time is 120s.3.35W treatment group and 100W treatment group of low-power microwave treatment had no obvious effect on fruits’ temperature rising, could significantly inhibited respiratory rates, could significantly inhibited respiratory rates and SOD activity, titratable acid and Vc content during the fruits’ storing, maintained highly firmness of strawberries,100W treatment group could significantly inhibited the reducing rate of soluble solids content and sugar. Treatment group of 100 W cellulose enzyme activity and MDA content was lower than those of contrast, SOD enzyme activity was high.4.100 W treatment group is the best of all treatment groups, may be the presence of low-power microwave treatment does non-thermal biological effects of microwave. But the 100W treatment group is better than that of 35W treatment group, may be the reason is that the non-thermal effect of 35W treatment group microwave is weaker. When the output power is higher than 165W, the quality of strawberry has some damage, which is not conducived to storage. May be relatively high power microwave processing exists the thermal effect and non-thermal effect at the same time, accelerates the aging of strawberry, unfavorable to storage and fresh-keeping of strawberry.