|Table of Contents|

Effects of Different Drying Methods on Functional Components and Nutritional Quality of Bitter Gourd (Momordica charantia L.)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2023年09
Page:
89-96
Research Field:
Publishing date:

Info

Title:
Effects of Different Drying Methods on Functional Components and Nutritional Quality of Bitter Gourd (Momordica charantia L.)
Author(s):
ZHANG Jingyun; GUAN Feng; SHI Bo; WAN Xinjian
(Institute of Vegetables and Flowers,Jiangxi Academy of Agricultural Sciences,Nanchang,Jiangxi 330200)
Keywords:
bitter gourd; drying methods; functional components; functional component; nutritional quality
PACS:
-
DOI:
10.11937/bfyy.20223357
Abstract:
Differential contents of functional components and nutrient substance in hybrid combination and inbred line of bitter gourd were analyzed by comparation two drying methods between hot-air drying and vacuum freeze drying.The correlation and principal component was analyzed,their correlation and principal component analysis was performed,in order to explore the utilization value of bitter melon and promote the development of bitter gourd processing industry and provide reference for development and utilization of processing-type in bitter gourd.The results showed that the contents of total saponins and soluble sugar in bitter gourd inbreds were significantly higher than that in CK2,with higher by 141.85%-161.18%,119.85%-135.01% and 22.03%-142.86%,7.16%-22.45%,respectively.The content of total saponins and soluble sugar in their hybrid combinations were 60.00%-69.35%,49.04%-51.10% and 13.91%-27.24%,0.21%-2.44% higher than CK1,respectively.Except water content,other indexes under vacuum freeze drying were higher than under hot air drying,indicating that different drying methods had a great difference in the impact of fruit nutrients and bioactive substances.Moreover,their differentiation was correlated with varieties.Further principal component analysis showed that contents of total saponin,soluble protein,vitamin C,crude fiber,organic acid,soluble sugar,Ca and Fe could be used as evaluation indexes of functional components and nutritional quality in bitter gourd.In conclusion,vacuum freeze-drying was more conducive to maintaining the original quality of bitter gourd in this study.Three bitter gourd hybrid combinations could be used for new variety development,and three bitter gourd inbred lines could be used as parents for new variety breeding.

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Last Update: 2023-06-07