Effect of microwave combined antibrowning reagent treatment on the color of green prickleyashes during natural drying

In order to inhibit color browning of green prickleyashes during natural drying, and improve the quality of dry green prickleyashes.The combined treatment of microwave and antibrowning reagent was applied, and their combined effects on the color of dry green prickleyashes were investigated.Results showed that the ⊿ a value was come to-5.26, when fresh green prickleyashes were treated by optimal microwave processing (loaded weight 50g, microwave power 462W, treating time 60s) and sprayed by 0.4% sodium isoascorbate solution with 30% ethanol, and the color of dried prickleyashes were quite green.This was indicated that the microwave combined antibrowning reagent treatment had good effect on protecting the color of green prickleyashes.