Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs/Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China.
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs/Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China.
Food Chem. 2023 Jun 15;411:135448. doi: 10.1016/j.foodchem.2023.135448. Epub 2023 Jan 13.
Postharvest chilling injury (CI) of fruit, including peaches, is a huge challenge to horticultural product preservation. Microwave irradiation can be used as a physiological regulator due to the thermal effects; however, its non-thermal effects on the CI of postharvest fruit remain unclear. Thus, the physiological attributes and metabolisms involving phenolics, fatty acids, and sugars were compared between 'Zhongtao No.9' peaches treated with microwave irradiation at 45.5 W for different durations and control. Microwave treatment especially at 45.5 W for 7 min without inducing thermal effects could significantly inhibit internal browning caused by CI, concomitant with reduced total phenolic content. Moreover, the maintenance of membrane stability was indicated by a boosted double bond index, which may be attributed to the inhibition of membrane lipid degradation, and sucrose accumulation. In summary, the non-thermal effects of microwave irradiation contribute to CI alleviation through restraining phenolic content and maintaining membrane stability in peach fruit.
采后冷藏伤害（CI）是水果保鲜的一大挑战，包括桃。微波辐射由于热效应可用作生理调节剂；然而，其对采后水果 CI 的非热效应尚不清楚。因此，将不同时间微波辐射（45.5 W）和对照处理的‘中桃 9 号’桃的酚类物质、脂肪酸和糖的生理属性和代谢进行了比较。微波处理，特别是在 45.5 W 下处理 7 分钟而不引起热效应，可以显著抑制由 CI 引起的内部褐变，同时降低总酚含量。此外，通过提高双键指数表明膜稳定性得到维持，这可能归因于抑制了膜脂质降解和蔗糖积累。综上所述，微波辐射的非热效应通过抑制酚类物质含量和维持桃果实的膜稳定性来缓解 CI。
