Effect of Ultrasonic-microwave Assisted Thawing on the Fresh-keeping Quality of Red Bayberry
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Abstract:
In order to explore the effect of ultrasonic-microwave assisted thawing on the preservation quality of red bayberry, five experimental groups (represented by A, B, C, D, and E) were set up, including normal temperature air, normal temperature water bath, microwave, ultrasound, and ultrasonic-microwave assisted thawing. The sensory evaluation of the unfrozen fruit of red bayberry was conducted, and the thawing time, juice loss rate, hardness value, color, and vitamin C content were measured The content of soluble solids and the activities of phenylalanine ammonia lyase (PAL), peroxidase (POD), and polyphenol oxidase (PPO). The data showed that after the waxberry was thawed, the highest comprehensive sensory score was in Group E, reaching 85.67 points; The shortest thawing process took 1.48 minutes in Group C, followed by 3.67 minutes in Group E; The minimum juice loss rate was 0.33% of group E; The maximum hardness value is 0.87 N of Group E; The highest content of vitamin C was 200.00 mg/100g in group E; The highest soluble solids content was still 10.83% of group E; It can be seen that ultrasonic-microwave assisted thawing can obtain the best quality waxberry in a relatively short time; In addition, in terms of the three representative enzymes PAL, POD, and PPO that characterize the degree of damage to red bayberry, group E has the lowest enzyme activity, which is 37.00 U/mg, 57.97 U/mg, and 43 U/mg, respectively, reflecting the smallest degree of damage to red bayberry caused by ultrasonic-microwave assisted thawing. Based on the comprehensive analysis of the above results, it is concluded that ultrasonic-microwave assisted thawing is the best of the five thawing methods.
