CN111034784A - Preservation method for delaying softening of persimmon fruits through microwave heat shock - Google Patents
Preservation method for delaying softening of persimmon fruits through microwave heat shock Download PDFInfo
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a preservation method for delaying softening of persimmon fruits through microwave heat shock, which belongs to the field of fruit preservation and comprises the following steps: (1) soaking the whole disease-free and damage-free fresh persimmon fruits in a sodium hypochlorite solution, taking out, rinsing with water, and airing; (2) putting the persimmon fruits treated in the step 1 into a microwave oven for heat shock treatment; (3) storing the heat-shocked persimmon fruit at room temperature. The preservation method for delaying the softening of the persimmon fruits through microwave heat shock maintains the cell wall structures of the persimmon fruits in the after-ripening process, delays the degradation of cell wall substances and the reduction of tannin content in the persimmon fruits, prolongs the astringency removal process, delays the ripening time and prolongs the shelf life.
Description
Technical Field
The invention relates to the field of fruit preservation, in particular to a preservation method for delaying softening of persimmon fruits through microwave heat shock.
Background
The ripe persimmon fruit (Dispyros Kaki) not only has sweet flavor but also is rich in nutrition, is rich in carbohydrate, soluble pectin, and various vitamins and mineral substances necessary for human bodies, such as vitamin C, vitamin A, vitamin B, calcium, iron, phosphorus and iodine, and also is rich in active substances such as diterpenes, choline and carotene, and has good health care function for human bodies.
Persimmon fruit softens because the hardness is reduced due to obvious changes of cell wall components and tissue structures of the fruit, cellulose, hemicellulose, polysaccharide, lignin and pectin are main components of the cell wall, the changes are key inducers in the softening process of the persimmon fruit, and the destruction of the pectin-cellulose-hemicellulose structure and the degradation of the cell wall substances are the beginning of the softening of the fruit texture (Zhang Penglong et al. research on cell wall degradation in the fruit ripening and softening process advances food science 2010,35 (11): 62-66).
Wherein, during the post-ripening process of persimmon fruits, part of protopectin is hydrolyzed into soluble pectin, which causes the content of protopectin to be reduced, the caused cell separation is the main reason for softening the fruits, and the pectin degradation enzymes promoting the hydrolysis of the protopectin mainly comprise polygalacturonase, pectin methylesterase, pectin lyase, β -galactosidase and the like (2039; megaguo, royal fly, high-shihong and the like. pectin degradation related enzymes and fruit ripening and softening. fruit tree academic newspaper, 2011, 28 (2): 305-.
However, at present, the persimmon fruits in China still adopt a traditional storage mode and a traditional deastringency mode in a large range, such as indoor stacking, open stacking, natural freezing storage and the like, and alcohol deastringency, warm water deastringency, mixed fruit deastringency and the like are adopted, so that the hardness of the persimmon fruits is reduced, the color is degraded, the phenomena of browning, rotting and the like are caused to a certain extent by the storage modes, the shelf life of the persimmon fruits is shortened, and great economic loss is brought, therefore, the development of the post-harvest technology for effectively prolonging the shelf life of the persimmon fruits and improving the quality of the persimmon fruits has important significance for the persimmon fruit industry in China.
The heat shock treatment can delay the cold injury phenomenon of the harvested persimmons, and the principle of the exogenous heat shock is that high temperature inactivates partial physiological metabolism related enzymes, simultaneously changes the structure of the surface of the pericarp, and induces the stress resistance of the persimmons, but the difference between different persimmons is large (Routogen, Xudao Ling et al. Heat shock relieves the relation between the cold injury and active oxygen metabolism of the persimmons [ EJ ]. Proc. 2007,23 (8): 249-252.).
The heat treatment refers to a technology of heating fruits at a high temperature of 30-50 ℃ after picking so as to keep the fruits fresh, and the heat shock treatment refers to heating fruits by adopting hot air or hot water for external source heating at present; microwave is used as a novel heat energy source mode, an object can be heated quickly by inducing the oscillation of water molecules, and the fruit can be heated quickly by controlling the power and time of the microwave, however, the microwave is not reported to be applied to the postharvest treatment of the fruit at present.
Disclosure of Invention
The invention provides a preservation method for delaying the softening of persimmon fruits through microwave heat shock, which can maintain the cell wall structure of the persimmon fruits in the after-ripening process, delay the degradation of cell wall substances, delay the softening of the persimmon fruits and prolong the shelf life of the persimmon fruits.
A preservation method for delaying softening of persimmon fruits through microwave heat shock comprises the following steps:
(1) soaking the whole disease-free and damage-free fresh persimmon fruits in a sodium hypochlorite solution, taking out, rinsing with water, and airing;
(2) putting the persimmon fruits treated in the step 1 into a microwave oven for heat shock treatment;
(3) storing the heat-shocked persimmon fruit at room temperature.
In the step (1), in order to remove sundry bacteria on the surface of the harvested persimmon fruits and facilitate storage, the concentration of the sodium hypochlorite solution is 100-300 mg/L; the dipping time is 5-10 min.
Preferably, in the step (2), the power of the thermal shock treatment is 100-600W; because the instantaneous temperature rise of the persimmon fruits is too fast due to the overhigh power of the heat shock treatment, the persimmon fruits are damaged or cracked in different degrees; when the power is too low, the time is long, and the efficiency is reduced, and further preferably, the power of the thermal shock treatment is 200-.
Preferably, the temperature of the heat shock treatment is 30-50 ℃; in order to achieve the best fresh-keeping effect of the persimmon fruits, the heat shock treatment temperature is further preferably 40-45 ℃.
Preferably, the time of the heat shock treatment is 30s-5 min; the short heat shock treatment time is not obvious, the texture of the persimmon fruits can be changed and the persimmon fruits can be softened, and the heat shock treatment time is more preferably 1.5-3 min.
Taking out the persimmon fruits subjected to microwave heat shock treatment, and storing at room temperature, wherein the room temperature is 20 +/-3 ℃ and the relative humidity is 80 +/-5%.
The invention has the following beneficial effects:
(1) compared with the traditional heat shock treatment, the preservation method for delaying the softening of the persimmon fruits through microwave heat shock, disclosed by the invention, adopts the microwaves as endogenous heat shock to initiate the overall physiological change of the fruits, is different from the traditional exogenous heat shock treatment, and the microwave heating can be used for deeply heating the inner layers of the persimmon fruits under the condition of no temperature gradient; the heat shock processing speed is accelerated, and the heat shock time is obviously shortened; water is not needed for treatment, so that water resources are saved; the exudation and the loss of water-soluble plant substances such as vitamins, pigment molecules, carbohydrates and the like in the persimmon fruits are avoided; meanwhile, the inactivation of the surface enzyme of the persimmon fruits is avoided to a certain extent.
(2) The preservation method for delaying the softening of the persimmon fruits through microwave heat shock maintains the cell wall structures of the persimmon fruits in the after-ripening process, delays the degradation of cell wall substances and the reduction of tannin content in the persimmon fruits, prolongs the astringency removal process, delays the ripening time and prolongs the shelf life.
Drawings
FIG. 1 is a schematic sectional view of persimmon fruit according to example 1 of the present invention.
FIG. 2 is a schematic view showing the temperature distribution of persimmon fruits according to example 1 of the present invention in real time after treatment; wherein, the graph a is the temperature of the inner layer, the middle layer and the outer layer of the persimmon fruits in the control group; b, the temperature of the inner layer, the middle layer and the outer layer of the persimmon fruits in the common exogenous heat shock group is shown; c, the temperature of the inner layer, the middle layer and the outer layer of the persimmon fruit in the group is thermally shocked by short-time microwaves; d is the temperature of the inner, middle and outer layers of the persimmon fruits in the long-time microwave heat shock group.
FIG. 3 is a graph showing the change in hardness of persimmon fruits in each treated group during storage according to example 1 of the present invention.
FIG. 4 shows the variation of the cellulose content of each layer of persimmon fruits in each treatment group during storage in example 1 of the present invention; wherein, A is the change of the cellulose content of the outer layer of the persimmon fruits of each treatment group; b is the change of the cellulose content in the middle layer of the persimmon fruits of each treatment group; and C is the change of the cellulose content of the inner layer of the persimmon fruits of each treatment group.
FIG. 5 shows the change of protopectin levels of the layers of persimmon fruits of each treated group during storage in example 1 of the present invention; wherein, A is the change of protopectin content in the outer layer of persimmon fruits of each treated group; b is the change of protopectin level in the persimmon fruits of each treatment group; and C, the graph shows the change of protopectin in the inner layer of the persimmon fruits of each treatment group.
FIG. 6 is a graph showing the change in the soluble pectin content of each layer of persimmon fruits of each treated group during storage in example 1 of the present invention; wherein, A is the content change of soluble pectin on the outer layer of each treated persimmon fruit; b is the content change of soluble pectin in the middle layer of each treated persimmon fruit; and C, the content change of soluble pectin in the inner layer of the persimmon fruits of each treatment group.
FIG. 7 is a graph showing the change in polygalacturonase activity during storage of each layer of persimmon fruits of each treatment group in example 1 of the present invention; wherein, A is the change of the activity of polygalacturonase on the outer layer of each treated persimmon fruit; b is the change of activity of middle-layer polygalacturonase in persimmon fruits of each treatment group; and C, the graph shows the change of the activity of polygalacturonase in the inner layer of the persimmon fruits of each treatment group.
FIG. 8 is a graph showing the change in cellulase activity during storage of each layer of persimmon fruits of each treated group in example 1 of the present invention; wherein, A is the activity change of cellulase at the outer layer of the persimmon fruits of each treatment group; b is the activity change of middle layer cellulase of the persimmon fruits of each treatment group; and C, the graph shows the change of the cellulase activity of the inner layer of the persimmon fruits of each treatment group.
FIG. 9 is a graph showing the change of tannin content of each layer of persimmon fruits of each treated group during storage in example 1 of the present invention; wherein, A is the change of tannin content on the outer layer of the persimmon fruits of each treatment group; b is the change of tannin content in the layer of the persimmon fruits of each treatment group; and C, the change of tannin content in the inner layer of the persimmon fruits of each treatment group.
Detailed description of the preferred embodiments
The present invention will be further described with reference to specific embodiments, but the present invention is not limited to the embodiments, which are conventional processes unless otherwise specified, and the starting materials are commercially available from public sources unless otherwise specified.
Example 1
1. Experimental Material
The persimmons are ripe, uniform in size (the diameter is 5.0-6.6 cm, the height is 3.9-4.4 cm), free of plant diseases and insect pests, uniform in color and 90% yellow in fruit bodies, and purchased from Hangzhou Kouzhuang fruit and vegetable wholesale retail centers; soaking fructus kaki in 5g/L sodium hypochlorite solution for 8min, taking out, rinsing with water for 2 times, and air drying.
2. Processing method
Common exogenous heat shock group: sealing each persimmon fruit in a self-sealing bag with proper size, manually exhausting most air before sealing, and placing the bag in 55 ℃ water bath for 5 min.
Short-time microwave heat shock group: in a turntable-usable microwave oven (Midea, M1-L213B), persimmon fruits are treated simultaneously in groups of 5 fruits each, and microwave heat shock is performed at a relatively high power for a relatively short time (539W, 1.5 min).
Long-time microwave thermal shock group: in a microwave oven with a turntable, 5 persimmon fruits are treated simultaneously in groups, and microwave heat shock is carried out at a higher power for a shorter time (539W, 3 min).
Control treatment group: and (3) standing the persimmon fruits treated in the step (1) at room temperature without any treatment.
The persimmon fruits treated by the common external source heat shock group, the short-time microwave heat shock group and the long-time microwave heat shock group are stored in a constant temperature environment of 20 ℃.
3. Sampling time and number
Each group of persimmon fruits is treated by 20 fruits, sampling operation is carried out at 0, 4 and 9 days, 4 fruits are randomly selected for each sampling and are parallelly referenced, and the hardness of the whole fruits is determined before the sampling operation.
4. Sampling method
Cutting the processed persimmon with peel, cutting into three layers, respectively cutting into small pieces with side length of about 1cm, freezing with liquid nitrogen to obtain solid, and freezing at-80 deg.C in a refrigerator; grinding the persimmon powder into frozen persimmon powder by unified liquid nitrogen after sampling at 0d, 4d and 9d, subpackaging, and freezing and storing in a refrigerator at minus 80 ℃ for later use to obtain various indexes to be measured.
5. Processing the results
As shown in figure 2, the temperature shown in the figure is the average value of the temperature measured by 5 fruits treated in the same group, and the temperature is 25.5 ℃ on the day; wherein, a is the temperature of the inner layer, the middle layer and the outer layer of the persimmon fruit in the control group, the temperature difference of the inner layer, the middle layer and the outer layer of the persimmon fruit without being processed is not large, and the temperature is not greatly changed from the room temperature; b, the temperature of the inner layer, the middle layer and the outer layer of the persimmon fruits of the common exogenous heat shock group is shown, and the temperature of the inner layer, the middle layer and the outer layer of the persimmon fruits of the common exogenous heat shock group is gradually decreased from outside to inside; and c, the graph d shows the temperature of the inner layer, the middle layer and the outer layer of the persimmon fruits in the short-time microwave heat shock group and the long-time microwave heat shock group respectively, and the temperature of the persimmon fruits subjected to microwave treatment is gradually decreased from inside to outside, wherein the temperature of the inner layer of the persimmon fruits in the long-time microwave heat shock group is slightly higher than that of the inner layer of the persimmon fruits in the short-time microwave heat shock group.
Quality index change of thermally shocked persimmon fruits in storage process
1. Influence on hardness
For persimmon fruit, hardness is an important indicator of the degree of ripeness, and decreases with the gradual ripening of the persimmon fruit after picking, a phenomenon known as softening of the persimmon fruit.
The determination method comprises the following steps: two ends of the equator line with the same diameter were taken, partially peeled, and measured using a texture analyzer (TA.XT 2i, SMS Co., UK) with a probe model P5, a probe diameter of 5mm, a sample injection speed of 2mm/s, a sample injection depth of 10mm, in kg.
As shown in FIG. 3, the effect of microwave heat shock on the hardness of persimmon fruits resulted in a large difference in hardness among groups of persimmon fruits after the treatment of the day; along with the prolonging of the storage time, the two groups of persimmon fruits subjected to microwave heat shock at 4d show advantages, wherein the hardness of the persimmon fruits is obviously higher than that of a control group and a common heat shock group, and the persimmon fruits in the long-time microwave heat shock group are higher than that in the short-time microwave heat shock group; the hardness measurement at 9d showed that the persimmon fruits in each group were completely softened; this indicates that the microwave heat shock treatment effectively delayed the softening process and delayed the ripening of the persimmon fruits during the storage from the time point (0d) immediately after harvesting to the time point of complete softening (9 d).
2. Effect on cell wall Material
2.1 Effect on cellulose
Cellulose is an important component of plant cell walls, and changes in its content can reflect the hardness of persimmon fruits and characterize maturity.
Determination of the cellulose content: cellulose (CCL) content kit (microfarad) using the product of cable bridge biotechnology (Shanghai cablebridge biotechnology co., Ltd.), and the results are expressed in mg/g dry weight; wherein the used microplate reader is SPARK type microplate reader manufactured by TECAN of Switzerland.
As shown in FIG. 4, the effect of microwave heat shock on the cellulose content of persimmon fruits is shown, wherein, A, B and C are the cellulose content in the inner, middle and outer layers of persimmon fruits after microwave heat shock, respectively; except for 0d immediately after the treatment, the average cellulose content of the two groups of the persimmon fruits subjected to the microwave heat shock treatment in almost all the time is higher than that of the common heat shock group, namely the persimmon fruits subjected to the microwave heat shock treatment in the inner, middle and outer three layers, which is consistent with the change situation of hardness, and the microwave heat shock treatment also shows that the softening of the persimmon fruits is really delayed.
2.2 Effect on protopectin
In the microstructure of fruits and vegetables, cell wall pectic substances maintain the cell structure, and pectins are divided into insoluble pectins (also called protopectics) and soluble pectins; with the ripening and softening of persimmon fruit, protopectin gradually changes into soluble pectin, causing cell rupture; the content of protopectin is reduced, and the content of soluble pectin is increased, which is also a large cause for softening the persimmon fruits.
And (3) measuring the content of the protopectin: the results were expressed in mg/g fresh weight using the protopectin content kit (micromethod) from Sorbon Bio Inc.
As shown in FIG. 5, the effect of microwave heat shock on protopectin content in persimmon fruits is shown, wherein, A, B and C are the protopectin contents in the inner, middle and outer layers of persimmon fruits after microwave heat shock, respectively; removing the initial fruit difference of 0d during the treatment, wherein in 4d and 9d along with the storage, the average protopectin content of two groups of most of the persimmon fruits subjected to microwave heat shock treatment is higher than that of the persimmon fruits of a common heat shock group, and the outer layer is particularly obvious; this may be associated with the outer layer of the persimmon fruit comprising the pericarp; this indicates that the microwave heat shock treatment delays and alleviates the rupture of persimmon fruit cells to some extent, thereby delaying the ripening and softening.
2.3 Effect on soluble pectin
Determination of soluble pectin: the results were expressed in mg/g dry weight using the soluble pectin (WSP) content kit (micromethod) from Soviet biosciences.
As shown in FIG. 6, the effect of microwave heat shock on the content of soluble pectin in persimmon fruits is shown, wherein, A, B and C are the content of soluble pectin in the inner, middle and outer layers of persimmon fruits after microwave heat shock, respectively; except for 0d, in the sampling of 4d and 9d, the average soluble pectin contents of two groups of the persimmon fruits subjected to microwave heat shock treatment are generally lower than those of common heat shock groups of the persimmon fruits and a control group, the results of the inner layer and the middle layer are the same, and the effect is particularly obvious; the soluble pectin is sensitive to the endogenous heat effect of microwave heat shock and is obviously influenced; from this comparison, it can be seen that the microwave heat shock can significantly delay the rupture of persimmon fruit cells in the after-ripening, thereby maintaining the hardness of the persimmon fruits and delaying the ripening time.
In conclusion, in the storage process of each group of persimmon fruits after treatment, the content of soluble pectin in the measured cell wall substances is changed maximally, which plays an important role in softening and ripening of the persimmon fruits, and the influence of microwave heat shock treatment is greatest, further explaining that the preservation method for delaying softening of the persimmon fruits through microwave heat shock has the effect of delaying softening of the persimmon fruits.
3. Influence on persimmon fruit cell wall degrading enzyme activity
3.1 Effect on polygalacturonase Activity
In the ripening and softening process of the persimmon fruits after picking, polygalacturonase is said to have important significance on cell wall degradation; the activity of polygalacturonase is determined by extracting enzyme and determining the activity of the enzyme by adopting a Polygalacturonase (PG) enzyme activity kit (a micro-method) of a cable-bridge organism company; wherein the decomposition of pectate to yield 1mg galacturonic acid per hour per mg protein at 40 ℃ and pH6.0 is defined as one unit of enzyme activity expressed as mg/h/mg protein.
As shown in FIG. 7, the effect of microwave heat shock on polygalacturonase activity in persimmon fruits is shown, wherein, A, B and C are the effects of microwave heat shock on polygalacturonase activity in the inner, middle and outer layers of persimmon fruits, respectively; polygalacturonase is sensitive to temperature, the enzyme activity difference is large in each group, the polygalacturonase activity gradually increases along with the storage, and the microwave heat shock treatment on the persimmon fruits is generally high.
3.2 Effect on cellulase Activity
During the ripening process of persimmon fruits, cellulase can hydrolyze cellulose in cell walls, and is also one of the causes of softening of persimmon fruits.
The determination of the cellulase activity, namely, the extraction of enzyme and the determination of the enzyme activity are carried out by adopting a cellulase activity kit (a micro-method) method of a cable-bridge organism company; wherein the catalytic production of 1. mu.g glucose per mg tissue protein per minute at 40 ℃ and pH6.0 is defined as one unit of enzyme activity expressed as. mu.g/min/mg protein.
As shown in FIG. 8, the results of the effect of microwave heat shock on the cellulase activity in persimmon fruits are shown, wherein, panels A, B and C are the effect of microwave heat shock on the cellulase activity in the middle, middle and outer layers of persimmon fruits, respectively; because the different temperatures of all layers of the fruits in each group lead to great difference of enzyme activity during the treatment, the temperature of the inner layer of the persimmon fruits subjected to microwave heat shock treatment reaches the activation temperature of the polygalacturonase activity; as storage progresses, cellulase activity in persimmon fruits gradually increases, and softening of fruits starts to be induced.
4. Influence on tannin content in persimmon fruit
Besides softening, deastringency is another important link of persimmon fruit ripening, tannin is converted into soluble tannin after the persimmon fruit naturally deastringency, and meanwhile, the total tannin content is gradually reduced, and the change of the total tannin content can be used for judging the deastringency condition and the maturity of the persimmon fruit.
Determination of tannin content: the tannin content was measured using kit (micro method) of Sooko Bio Inc., and the results were expressed in mg/g fresh weight.
As shown in fig. 9, the effect of microwave heat shock on the tannin content in the persimmon fruit is shown, wherein, a diagram a, B diagram B and C diagram are respectively the effect of microwave heat shock on the tannin content in the inner, middle and outer layers of the persimmon fruit, the persimmon fruit is basically deastringented within 0d to 4d, the astringent taste is obviously reduced, meanwhile, at 4d and 9d, the average tannin content of two groups of the persimmon fruit treated by microwave heat shock is generally higher than that of the persimmon fruit control group of the common heat shock group, and is only a few exceptions, and the phenomenon is especially obvious in the outer layer containing the fruit peel; this also suggests that the endogenous heat effect of microwave heat shock can prolong the deastringency process and thus delay the ripening of persimmon fruits.
In conclusion, the preservation method for delaying the softening of the persimmon fruits through microwave heat shock enables the persimmon fruits to maintain cell wall structures in the after-ripening process, delays the degradation of cell wall substances, delays the softening of the persimmon fruits and prolongs the shelf life of the persimmon fruits.
Claims (7)
1. A preservation method for delaying softening of persimmon fruits through microwave heat shock is characterized by comprising the following steps:
(1) soaking the whole disease-free and damage-free persimmon fruits in a sodium hypochlorite solution, taking out, rinsing with water, and airing;
(2) putting the persimmon fruits treated in the step 1 into a microwave oven for heat shock treatment;
(3) storing the heat-shocked persimmon fruit at room temperature.
2. The preservation method for delaying persimmon fruit softening through microwave heat shock as claimed in claim 1, wherein in the step (1), the concentration of the sodium hypochlorite solution is 100-300 mg/L; the dipping time is 5-10 min.
3. The preservation method for delaying the softening of persimmon fruits by microwave heat shock as claimed in claim 1, wherein in the step (2), the power of the heat shock treatment is 100-600W.
4. A fresh-keeping method for delaying the softening of persimmon fruit by microwave heat shock according to claim 1, wherein in the step (2), the temperature of the heat shock treatment is 30-50 ℃.
5. A fresh-keeping method for delaying the softening of persimmon fruit by microwave heat shock according to claim 1, wherein in the step (2), the heat shock treatment is performed for 30s-5 min.
6. The preservation method for delaying the softening of persimmon fruits by microwave heat shock according to any one of claims 3-5, wherein the power of the heat shock treatment is 200-550W; the temperature of the heat shock treatment is 40-45 ℃; the heat shock treatment time is 1.5-3 min.
7. The preservation method for delaying the softening of persimmon fruits by microwave heat shock as claimed in claim 1, wherein in the step (3), the room temperature is 20 ± 3 ℃ and the relative humidity is 80 ± 5%.
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