|Table of Contents|

Study on Processing Quality Characteristics of Blueberry Fruit From Hubei and Yunnan Provinces

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2020年02
Page:
23-31
Research Field:
Publishing date:

Info

Title:
Study on Processing Quality Characteristics of Blueberry Fruit From Hubei and Yunnan Provinces
Author(s):
XIONG Xihong1; XU Xiaoyun2; ZHANG Qiang3; WU Lin1; 3; 4
(1.College of Horticulture,Jilin Agricultural University,Changchun,Jilin 130118;2.College of Food Science and Technology，Huazhong Agricultural University，Wuhan,Hubei 430070;3.Jilin Province Blue Technology Co.Ltd.,Changchun,Jilin 130021;4.Blueberry Research Center of Jilin Province,Changchun,Jilin 130118)
Keywords:
blueberry; processing characteristics; anthocyanins; cultivars; principal component analysis
PACS:
-
DOI:
10.11937/bfyy.20190928
Abstract:
The differences of blueberry fruit quality and processing characteristics of 19 blueberry samples from Hubei and Yunnan Provinces were studied.The results showed that Lijiang blueberry fruit was small，with the higher content of vitamin C，sugar，soluble solids and suitable for dry food and fruit wine processing;Suizhou ‘Brigitta’ fruit was large，sweet and sour taste，with high juice yield，the juice color was reddish，and it could be used for fresh food and juice processing.Other cultivars including ‘Northland’‘O′Neal’ ‘Leagcy’ in Suizhou fruits were smaller and richer in anthocyanin content，which were suitable for processing fruit powder.‘Anlu’ blueberry fruits were large，and mature earlier and it could be used both for fresh food and preserved fruit processing.Wuhan rabbiteye blueberry fruit was large and with higher sugar content，higher vitamin C and anthocyanin content，thicker skin and was suitable for extraction of active substances and functional foods processing.‘Northland’ showed in high anthocyanin content in various regions，and was an excellent cultivar for anthocyanin extraction.

References:

[1]方瑞征.中国植物志[M].北京:科学出版社,1991.[2]中国科学院中国植物志编辑委员会.中国植物志(第57卷第3分册)[M].北京:科学出版社,2006.[3]李亚东,刘海广,唐雪东.蓝莓栽培图解手册[M].北京:中国农业出版社,2014.[4]吴林.中国蓝莓35年:科学研究与产业发展[J].吉林农业大学学报,2016(1):1-11.[5]谢跃杰,王仲明,王强,等.不同品种和成熟度蓝莓理化特性的主成分分析评价[J].食品科学,2017,38(23):94-99.[6]谢国芳,王艳,罗桥兰,等.因子综合法评价贵州不同产地蓝莓果实品质[J].食品与发酵工业,2018,44(4):248-253.[7]龚玲娣，徐清渠.GB/T 12456-2008食品中总酸的测定[S].北京:中国标准出版社,2008.[8]徐玮,汪东风.食品化学实验和习题[M].北京:化学工业出版社，2008.[9]李军.钼蓝比色法测定还原型维生素C[J].食品科学,2000(8):42-45.[10]GIUSTI M M，WROLSTAD R E.Characterization and measurement of anthocyanins by UV-visible spectroscopy[J].Current Protocols in Food Analytical Chemistry，2001(1):F1.2.1-F1.2.13.[11]刘丙花,孙锐,王开芳,等.不同蓝莓品种果实品质比较与综合评价[J].食品科学,2019,40(1):70-76.[12]吴光林,张光伦,黄寿波.果树生态学[M].北京:农业出版社,1992.[13]JIA H J，OKAMOTO G.Distribution of volatile compounds in peach fruit.[J]Japan Soc Hort Sci，2001,70:223-225.[14]高明明,肖月欢,王幸,等.我国蓝莓食品加工现状分析[J].保鲜与加工,2017,17(3):111-117.[15]KALT W，MCDONALD J E，DONNER H.Anthocyanins，phenolics，and antioxidant capacity of processed lowbush blueberry products[J].Journal of Food Science，2000，65(3):390-393.[16]董月,王英,范琳琳,等.不同蓝莓品种酿酒特性的比较研究[J].食品研究与开发,2018,39(6):88-94.[17]谢小林，黄勇，陈兰，等.兔眼蓝莓红酒的品质分析[J].酿酒科技，2017(6):34-36.[18]SU M S，CHIEN P J.Aroma impact components of rabbiteye blueberry (Vaccinium ashei) vinegars[J].Food Chemistry，2010，119(3):923-928.[19]CELEJEWSKA K，MIESZCZAKOWSKA-FRAC M，KON-OPACKA D，et al.The influence of ultrasound and cultivar selection on the biocompounds and physicochemical characteristics of dried blueberry (Vaccinium corymbosum L.) snacks[J].Journal of Food Science，2018，83(9):2305-2316.[20]ARIC〖JX-+1mm〗〖KG-*2〗＇ B，DAP〖AKCˇ〗EVIC〖JX-+1mm〗〖KG-*2〗＇ -HADNA〖AKD-〗EV T，HADNA〖AKD-〗EV M，et al.Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation:Effect on dough rheology and cookie baking properties[J].Journal of Texture Studies，2019，50(2):124-130.[21]杜超,马立志,王瑞,等.速溶蓝莓果粉制作工艺研究[J].食品工业,2015,36(4):165-168.[22]DARNIADI S，HO P，MURRAY B S.Comparison of blueberry powder produced via foam-mat freeze-drying versus spray-drying:Evaluation of foam and powder properties[J].Journal of the Science of Food and Agriculture，2018，98(5):2002-2010.[23]管章瑞,田裕,赵娜,等.蓝莓酵素发酵过程中的抗氧化活性变化研究[J].现代食品科技,2016,32(12):74-80.[24]ZHU J，ZHOU M，ZHAO X，et al.Blueberry，combined with probiotics，alleviates non-alcoholic fatty liver disease via IL-22-mediated JAK1/STAT3/BAX signaling[J].Food & Function，2018，9(12):6298-6306.

Memo

Memo:
-
Last Update: 2020-02-22