The Effect of Microwave Blanching on Enzyme Activity and Quality of Zanthoxylum schinifolium

The purpose of this study was to determine the microwave blanching effects of different power on the enzyme activity and sensory quality of Zanthoxylum schinifolium. The results showed that reasonable microwave blanching enhanced the sensory quality of Z. schinifolium, and had a good effect of enzyme suppression; Excessive microwave blanching led to negative results such as brown stain and water loss to Z. schinifolium. To keep the quality of Z. schinifolium, the effect was relatively better by use of the microwave power of 400 W,and the blanching time of 40s, and the relative enzyme activity of polyphenol oxidase and peroxidase was 52.73% and 62.82% respectively.