苹果制汁新品种鲁加4号浓缩汁贮藏过程中稳定性的影响因素  

Studies on the factors influencing the stability of apple juice concentrate of new processing cultivar Lujia 4 during storage

作　　者：周亚平[1] 刘洪涛[2] 何维华[1] 刘春辉[1] 祝军[1] 戴洪义[1] 

机构地区：[1]莱阳农学院园艺系,山东莱阳265200 [2]莱阳农学院生命科学院,山东莱阳265200

出　　处：《果树学报》2006年第1期65-68,共4页Journal of Fruit Science

基　　金：山东省农业良种工程课题资助项目。

摘　　要：以苹果制汁新品种鲁加4号[特拉蒙(Telamon)×新红星(Starkrimson)]的浓缩果汁为试材,研究温度、pH值、糖度和果实成熟度对苹果浓缩汁贮藏过程中稳定性的影响。结果表明,温度对苹果浓缩汁贮藏过程中稳定性影响较大,贮藏温度越高,浓缩汁的稳定性越差;糖度对其影响显著,糖度越高,浓缩汁稳定性越差;pH值和果实成熟度对苹果浓缩汁稳定性也有显著性影响,浓缩汁贮藏1～2周期间,pH值与A420值呈正相关,贮藏3～4周期间,pH值与A420值呈负相关。不同采收期苹果果实出汁率、可溶性固形物含量、多酚含量、浓缩汁酸含量变化不同。果实成熟时采收制得的浓缩汁稳定性比较好。A study was carried out on the influences of temperature, pH, sugar （soluble solid substance） content and fruit maturation degree on the storage stability of apple juice concentrate of Lujia 4 （Lu for Shandong province; Jia for processing） derived from a cross between Telamon and Starkrimson.The results showed that temperature had great effects on the stability of apple juice concentrates during storage, and the higher temperature, the worse the stability of apple juice concentrates ; Sugar content also had notable effects on it, and the higher sugar content , the worse the stability of apple juice concentrates ; pH and fruit maturation degree significantly affected it as well, pH was positively correlated with A420 within 2 weeks in storage at 25 ℃, whereas pH was negatively associated with A420 after 2 weeks storage. The changes of ratio of juice output, soluble solids content, polyphenol content of fruit, and acid content of apple juice concentrate were different with different fruit maturation degree. Better stability of apple juice concentrates was found with fully matured fruit.

关 键 词：苹果浓缩汁 稳定性 温度 pH值 糖度 果实成熟度 

分 类 号：S661.1[农业科学—果树学]