CHEN Xianshuang,WANG Jintao,LU Zhoumin.Effect of Color Retention Technique on the Quality of Loquat Fruit Flesh[J].Northern Horticulture,2015,39(20):122-126.[doi:10.11937/bfyy.201520030]
护色方式对枇杷果肉品质的影响
- Title:
- Effect of Color Retention Technique on the Quality of Loquat Fruit Flesh
- Keywords:
- loquat flesh; color retention; soak; loquat quality
- 文献标志码:
- A
- 摘要:
- 2以“大五星”枇杷果为试材，分别采用20%柠檬汁+1%食盐溶液浸泡、蒸汽加热和85℃水浴加热处理枇杷果肉，测定在室内自然光条件下放置过程中样品的水分、可溶性糖、可滴定酸含量、色值、多酚氧化酶（PPO）活性、维生素C含量及对ABTS自由基(ABTS+?)的清除率，研究不同护色工艺对枇杷果肉品质的影响。结果表明：浸泡、蒸汽和水浴处理的最佳护色时间分别为10 min、40 s、20 s。在放置过程中，浸泡护色的枇杷果肉水分和维生素C含量、PPO活性均处于最高水平，而总色差值低于其它2种护色方式处理的枇杷果肉。0 h时浸泡护色的枇杷果肉可溶性糖、可滴定酸含量以及对ABTS+?的清除率均处于最大值。放置6 h时，三者差异不显著(P>0.05)。3种护色方式的护色效果以护色剂浸泡最优。
- 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.
参考文献/References:
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备注/Memo
第一作者简介：陈贤爽（1990-），女，硕士研究生，研究方向为枇杷加工利用。E-mail:331325254@qq.com.责任作者：鲁周民（1966-），男，研究员，博士生导师，现主要从事经济林栽培与果品加工利用等研究工作。E-mail:lzm@nwsuaf.edu.cn.基金项目：杨凌示范区农业科技示范推广能力提升资助项目（2014-TS-19）；财政部“以大学为依托的农业科技推广模式建设”资助项目（XTG2015014）。