Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran.
Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran.
J Sci Food Agric. 2019 Jul;99(9):4276-4286. doi: 10.1002/jsfa.9660. Epub 2019 Mar 27.
Cantaloupe melon (Cucumis melo L.) is one of the most important dessert fruits and is cultivated in many countries of the world. The effects of microwave (400 and 800 W for 110 s), ohmic (100 and 200 V for 110 s) and conventional heating (27-75 °C for 30 min) treatments on inactivation of Escherichia coli, Salmonella Typhimurium, S. Enteritidis and Staphylococcus aureus pathogens; pH and degradation of vitamin C, β-carotene and phenolic compounds of cantaloupe juice were investigated.
As time passed, all of the treatments resulted in significant (P ≤ 0.05) decreases in the number of pathogens and vitamin C, β-carotene and phenolic compound content, whereas the pH of samples did not show significant changes. The mentioned parameters were more reduced by increasing the power, voltage and temperature of ohmic, microwave and conventional heating treatments, respectively. Comparison of the results for conventional heating with those of ohmic and microwave heating revealed that the complete inactivation time of pathogens by the two latter treatments was much shorter than that of the former. After 20 s, the effect of ohmic heating at 200 V on decreasing vitamin C content was significantly (P ≤ 0.05) higher than that of the other treatments. The amounts of β-carotene and phenolic compounds showed the most reduction under 800 W microwave treatment.
The results obtained for conventional, ohmic and microwave heating treatments indicated a higher degradation of β-carotene and phenolic compounds and a lower loss of vitamin C in the former. © 2019 Society of Chemical Industry.
哈密瓜（Cucumis melo L.）是最重要的水果之一，在世界上许多国家都有种植。研究了微波（400 和 800 W 处理 110 s）、欧姆（100 和 200 V 处理 110 s）和常规加热（27-75°C 处理 30 min）对大肠杆菌、鼠伤寒沙门氏菌、肠炎沙门氏菌和金黄色葡萄球菌的灭活作用；还研究了哈密瓜汁的 pH 值和维生素 C、β-胡萝卜素和酚类化合物的降解情况。
随着时间的推移，所有处理都导致病原体数量和维生素 C、β-胡萝卜素和酚类化合物含量显著降低（P≤0.05），而样品的 pH 值没有明显变化。增加欧姆、微波和常规加热处理的功率、电压和温度分别导致上述参数降低得更多。与常规加热相比，欧姆和微波加热的结果表明，后两种处理完全灭活病原体所需的时间明显短于前者。20 s 后，200 V 欧姆加热对维生素 C 含量降低的效果明显高于其他处理（P≤0.05）。β-胡萝卜素和酚类化合物的含量在 800 W 微波处理下减少最多。
常规、欧姆和微波加热处理的结果表明，β-胡萝卜素和酚类化合物降解程度更高，维生素 C 损失更小。 © 2019 英国化学学会。
