Abstract：
This paper investigated the effect of catalytic infrared blanching combined with ultrasound pretreatment on quality and waxy structure of blueberries. Different blueberry samples were prepared, including control (untreated) and samples treated by hot water blanching (HB), catalytic infrared blanching (CIB), ultrasound-catalytic infrared blanching (US-CIB), and catalytic infrared blanching-ultrasound (CIB-US). The effect of different pretreatments on the microstructure of blueberry epidermis was studied. The drying time of blueberries after HB, US-CIB, and CIB-US was decreased by 11.61%, 17.54%, and 17.27%, respectively, compared with control (33.75 h), and drying efficiency was significantly improved. Blueberries after pretreatments had higher content of polyphenol and anthocyanin, with an increase of 29.51-44.21% in phenol and 8.81-20.80% in anthocyanin, the antioxidant capacity of blueberries was also better than control and CIB enhanced the antioxidant capacity of blueberries. CIB-US can be used as an efficient pretreatment method for blueberry drying.
摘要：
研究了催化红外热烫漂联合超声预处理对蓝莓品质和蜡质结构的影响。制备了不同的蓝莓样品，包括对照（未处理）和通过热水烫漂（HB）处理的样品，催化红外热烫(CIB)，超声-催化红外热烫(US-CIB)，和催化红外热烫漂-超声(CIB-US)。研究了不同预处理对蓝莓表皮显微结构的影响。HB后蓝莓的干燥时间，US-CIB,CIB-US下降了11.61%，17.54%,和17.27%，分别,与对照组(33.75h)相比，干燥效率明显提高。蓝莓预处理后的多酚和花青素含量较高，苯酚增加29.51-44.21%，花色苷增加8.81-20.80%，蓝莓的抗氧化能力也优于对照，CIB提高了蓝莓的抗氧化能力。CIB-US可作为蓝莓干燥的高效预处理方法。
