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Effect of Color Retention Technique on the Quality of Loquat Fruit Flesh(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年20
Page:
122-126
Research Field:
Publishing date:

Info

Title:
Effect of Color Retention Technique on the Quality of Loquat Fruit Flesh
Author(s):
CHEN Xianshuang; WANG Jintao; LU Zhoumin
(College of Forestry，Northwest Agriculture and Forestry University，Yangling,Shaanxi 712100)
Keywords:
loquat flesh; color retention; soak; loquat quality
PACS:
-
DOI:
10.11937/bfyy.201520030
Abstract:
The fruit of ‘Dawuxing’ loquat was used as experiment materials，the effect of different color retention on quality of loquat were studied，the color parameter，contents of soluble sugar，vitamin C，PPO activity and scavenging ability on ABTS+? of Loquat were measured after three color retention methods：20% lemon juice and 1% salt soaking，steam heating，85℃water bath and deposition under the indoor natural light.The results showed that the best color retention time of these three methods were 10 min、40 s、20 s respectively.The contents of water，vitamin C and PPO activity of soaking loquat was always at the high level while the color was the lowest.It showed the highest contents of soluble sugar and the antioxidant capacity at 0 h and tended to be no significant difference with the other at 6 h(P>0.05).Soaking was the optimal of three color retention technique.

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Last Update: 2015-11-19