摘要
研究了采收成熟度对南果梨货架期褐变的影响。结果表明,盛花后120、125、130、135d采收的南果梨总糖、还原糖、淀粉、总酚含量和细胞膜透性均存在显著性差异,可滴定酸含量差异极显著;冷藏后常温货架期果实的褐变与果实采收时总酚、总糖和可滴定酸含量直接相关,与可溶性固形物、还原糖以及淀粉含量存在着间接的关系;冷藏前后南果梨果实可滴定酸含量变化幅度最大。盛花后135d采收的果实冷藏前后总糖、淀粉、总酚可滴定酸含量变化最大,120d的果实还原糖、可溶性固形物含量变化最大,盛花后125～130d采收的果实冷藏前后各项指标的变化均较小;综合考虑果实的褐变程度和品质两方面因素,确定长期贮藏南果梨的适宜采收成熟度为盛花后125～130d。
The effect of harvest maturity on browning of Nanguo pear during shelf life were studied. Results showed that differences in the contents of total sugar,reducing sugar,starch,total phenol,and membrane permeability were significant among the different harvest maturity of the fruit and the difference in titratable acid was very significant. There were direct relationship between browning of the fruit on the shelf life at room temperature after refrigeration and the contents of total phenol,total sugar and titratable acid in fruit harvest, and indirected relationship between the browning and contents of total soluble solid,reducing sugar and starch. The change in titratable acid content of the fruit after storage was the most evident. Compared with Nanguo pear without storage,the contents of total sugar,starch,total phenol and titratable acid in the fruit harvested at the 135d after flowering and refrigerated changed greatly,and that of reducing sugar in the fruit picked at the 120d after flowering and refrigerated also condescend obvious changes. Whereas the values of relative indexes in fruit were smaller in fruit harvested at the 135d after flowering and stored. Considering the browning and quality,it was clear that the optimum harvest maturity of Nanguo pear for long term storage was 125-30d after flowerinq.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第14期334-338,共5页
Science and Technology of Food Industry
基金
"十一五"国家科技支撑计划项目(2008BADB1B03-05)
关键词
南果梨
采收成熟度
冷藏
常温货架
褐变
Nanguo pear
harvest maturity
storage
shelf-life
browning
