|Table of Contents|

Changes in Carbohydrate Content of ‘Ruaner Pear’ During Ambient Temperature Storage and Freezing-thawing Period

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2022年18
Page:
83-89
Research Field:
Publishing date:

Info

Title:
Changes in Carbohydrate Content of ‘Ruaner Pear’ During Ambient Temperature Storage and Freezing-thawing Period
Author(s):
LIU Yulian1; WU Yuxia2; HUANG Chengjian1; YANG Yuhang1; LEI Ning1
(1.College of Modern Agriculture,Dazhou Vocational and Technical College,Dazhou,Sichuan 6350001;2.College of Horticulture,Gansu Agricultural University,Lanzhou,Gansu 730070)
Keywords:
‘Ruaner Pear’; room temperature; freezing-thawing; after-ripening; sugar
PACS:
-
DOI:
10.11937/bfyy.20220628
Abstract:
Taking ‘Ruaner Pear’ as the test material,the effects of normal temperature storage and freezing-thawing on soluble solids,starch,amylase,fructose,glucose,sucrose and sorbitol were studied by spectrophotometry and high performance liquid chromatography,in order to provide reference for the post harvest storage and processing of ‘Ruaner Pear’.The results showed that the soluble solids content of ‘Ruaner Pear’ increased with storage time,and increased first and then decreased during thawing,and the highest value of soluble solids appeared on the 4th day,and the soluble solids content was always higher than that of ‘Ruaner Pear’ during post-ripening.The starch content of ‘Ruaner Pear’ showed an obvious downward trend but amylase content showed an upward trend and a rapid downward trend,and the starch content in freezing-thrawing process was always higher than normal temperature.During the normal temperature storage,fructose,glucose and sucrose showed a trend of the rise and fall,but the content of sorbitol was always a downward trend.In the process of thawing fructose presented a trend of increasing all the time,but it increased more slowly,and sucrose showed a trend of decline,glucose and sorbitol showed same trends under normal temperature.Experimental results showed that post-ripening time could be significantly shortened after freezing-thawing,and soluble solids content in fruits could be significantly increased,but starch degradation was not as sufficient as post-ripening at room temperature.The variation trend of soluble sugars in the two post-ripening processes was different,but the final effect on sugar content was not obvious.

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Last Update: 2022-11-30