Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir, Cholula, Puebla 72820, Mexico.
J Sci Food Agric. 2011 Sep;91(12):2265-70. doi: 10.1002/jsfa.4449. Epub 2011 May 17.
A lab-scale approach using microwave (MW)-assisted hot water treatments was developed and tested to assess the potential of this heating method to delay postharvest ripening and decay in strawberries. Strawberries (Fragaria × ananassa) immersed in water were exposed to microwaves at a frequency of 2450 MHz for 3 min at 514 W or 1 min 50 s at 763 W to reach an average temperature of 43.8 ± 0.6 °C at the fruit centre. Another batch was treated in hot water at 45 °C for 15 min, and a final batch was not treated (control).
After 9 days of refrigerated storage (3 °C and 90% relative humidity), all heat-treated strawberries showed significant retention of quality parameters such as colour and firmness and significantly lower yeast and mould populations (P < 0.05).
Strawberries subjected to MW-assisted hot water treatments showed significantly better retention of lightness compared with conventionally treated berries. A short (1 min 50 s) treatment at 763 W was the best choice to prevent strawberry decay.
开发并测试了一种使用微波（MW）辅助热水处理的实验室规模方法，以评估这种加热方法在延缓草莓采后成熟和腐烂方面的潜力。将草莓（Fragaria × ananassa）浸入水中，在 2450 MHz 频率下用 514 W 微波辐射 3 分钟，或用 763 W 微波辐射 1 分 50 秒，以达到草莓中心平均温度为 43.8 ± 0.6°C。另一组在 45°C 的热水中处理 15 分钟，最后一组不处理（对照）。
在冷藏（3°C 和 90%相对湿度）9 天后，所有经过热处理的草莓在颜色和硬度等质量参数方面均有显著保留，并且酵母和霉菌数量明显较低（P < 0.05）。
与传统处理的浆果相比，经微波辅助热水处理的草莓在保持亮度方面有显著改善。763 W 下 1 分 50 秒的短时间处理是预防草莓腐烂的最佳选择。
