树莓果实贮藏与加工性状研究  

Studies on fruit storage and processing characteristics of raspberry

作　　者：和加卫[1] 杨正松[1] 唐开学[2] 杨静全[3] 和秀云[1] 李燕[1] 李兆光[1] 

机构地区：[1]云南省农业科学院高山经济植物研究所,云南丽江674101 [2]云南省农业科学院,云南昆明650231 [3]云南省丽江市国土资源局,云南丽江674100

出　　处：《西南农业学报》2005年第2期186-189,共4页Southwest China Journal of Agricultural Sciences

基　　金：云南省自然科学基金(2003C0015Z);国际合作(2001GH11)资助项目

摘　　要：以黑莓、丰满红、红莓32#、红泡刺藤为试材,进行了贮藏实验和加工性状研究。通过不同温度的贮藏实验,选择出了合适的贮藏温度;通过不同加热温度制取树莓果汁实验表明,加热温度是影响可溶性固形物含量的重要因素,品种与加热时间是次要因素。同时,探讨了加工过程温度对果汁营养成份的影响,品种间的差异是影响还原糖的重要因素,温度是影响吸光度的重要因素,在一定范围内温度增加而吸光度增大,高温能增加可溶性固形物含量,低温能保证维生素c的高含量。Blackberry, Fengmanhong, red raspberry 32,Rubus nuvies were used to study fruit storage and processing characteristics. The optimal temperature was proved by the different storage temperature experiment. The results of the experiment on extracting raspberry juice under different heating temperature showed that heating temperature was the important factor in influencing the content of soluble solids, however , varieties and heating time were the secondary factor, and at the same time, effect on the juice nutrient ingredients by temperature was studied in course of processing. The content of reducing sugar dependeds mainly on different varieties. Heating was the important factor,which affected absorbance. To a certain extent, absorbance was increased as temperature was increased. High temperature could increase the content of soluble solids, and the low temperature was helpful to increasing the content of Vitamin c.

关 键 词：树莓 贮藏 加工性状 

分 类 号：S628[农业科学—园艺学]