摘要
井冈蜜柚是江西吉安地区的特色柚类,包括3个主要品种桃溪蜜柚、金沙柚和金兰柚,明确其采后糖酸组分及甜酸风味变化可为贮藏品质调控提供依据。在贮藏150 d内每30 d检测蔗糖、葡萄糖、果糖、柠檬酸、苹果酸、草酸、奎宁酸、抗坏血酸和酒石酸含量,以甜度值、固酸比、糖酸比及甜酸比评价甜酸风味变化。结果表明,3个品种47%以上的糖为蔗糖,52%以上的酸为柠檬酸。贮藏过程中蔗糖波动下降,葡萄糖、果糖先上升后下降;柠檬酸和总酸上升并在90~120 d达到峰值。甜酸比与糖酸比变化趋势类似但与固酸比差异较大,总体表现为金沙柚>金兰柚>桃溪蜜柚。金沙柚和金兰柚的甜酸比在120 d时下降至谷值,桃溪蜜柚甜酸比在60 d时达峰值。主成分分析表明3个品种的糖酸风味变化具有特异性,共性为甜度值与总糖含量正相关、甜酸比和糖组分(葡萄糖和果糖)分别与柠檬酸和总酸负相关。桃溪蜜柚甜酸比与葡萄糖正相关,金沙柚和金兰柚的甜酸比均与蔗糖正相关。根据甜酸比变化规律,桃溪蜜柚采后甜酸风味变化的关键期为60 d,金沙柚和金兰柚的关键期为120 d。
Jinggang honey pomelos mainly including Taoxi,Jinsha,and Jinlan are the local pomelo germplasm resources in Ji’an City,Jiangxi province.To provide a base for controlling their storage quality,the changes of sucrose,fructose,glucose,citrate,oxalate,malate,quinate,ascorbate,and tartrate were quantified by HPLC-20A,and the sweetness and acidity flavor were investigated during the 150-day storage period at an interval of 30 days.Results showed that more than 47%of the sugar in the three varieties was sucrose and more than 52%of the acid was citric acid.During storage,sucrose fluctuated and decreased while glucose and fructose increased first and then decreased.Citric acid and total acid increased and peaked after 90-120 days.The changing trend of the sweetness-acidity ratio was similar to that of the sugar-acid ratio but different from that of the solid-acid ratio.The overall performance was Jinsha>Jinlan>Taoxi.The sweetness-acidity ratio of Jinsha and Jinlan pomelo decreased to the valley value after 120 days,and the sweetness-acidity ratio of Taoxi pomelo reached a peak after 60 days.Principal component analysis showed that the changes in the sugar-acid flavor of the three varieties were specific.The commonness was that the sweetness value was positively correlated with the total sugar content,and the sweetness-acidity ratio and sugar components(glucose and fructose)were negatively correlated with citric acid and total acid,respectively.The sweetness-acidity ratio of Taoxi pomelo was positively correlated with glucose and the sweetness-acidity ratio of Jinsha and Jinlan pomelo was positively correlated with sucrose.According to the change rule of sweetness-acidity ratio,the critical period of sweet-acid flavor change of Taoxi pomelo was 60 days,and that of Jinsha and Jinlan pomelo was 120 days.
作者
李峰
林雄
占敏宣
李宏祥
陈金印
马巧利
LI Feng;LIN Xiong;ZHAN Minxuan;LI Hongxiang;CHEN Jinyin;MA Qiaoli(Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits&Vegetables,Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables,Jiangxi Agricultural University,Nanchang 330045,China;The Citrus Science and Technology Backyard in Jinxian Country of Jiangxi Province,Nanchang 331713,China;Pomology Research Institute,Hengyang Academy of Agricultural Sciences,Hengyang 421101,China)
出处
《食品与发酵工业》
CSCD
北大核心
2024年第1期256-264,共9页
Food and Fermentation Industries
基金
江西省柑橘产业体系基金项目(jxars-07)
国家自然科学基金项目(32160734)
江西省自然科学基金项目(20212BAB205010)
江西省2011协同创新中心项目(JXGS-05)。
关键词
柚
风味品质
采后
甜酸比
糖
柠檬酸
pomelo
flavor quality
postharvest
sweetness-to-acidity ratio
sugar
citric acid
