两种温度下苹果浓缩汁稳定性评价方法的比较  

Comparison of Evaluation Methods of Storage Stability of Apple Juice Concentrates

作　　者：冯耀祖[1] 周亚平[1] 孙海峰[1] 邵秀红[1] 戴洪义[1] 

机构地区：[1]青岛农业大学园林园艺学院,山东青岛266109

出　　处：《青岛农业大学学报（自然科学版）》2009年第4期302-304,共3页Journal of Qingdao Agricultural University(Natural Science)

基　　金：国家现代苹果产业体系项目(加工苹果育种方向);十一五国家科技支撑计划项目仁果类主要果树新品种选育研究(2008BAD92B01);农业部科技跨越计划;山东省良种产业化项目(苹果育种方向)

摘　　要：以7个苹果品种为试材,比较了苹果浓缩汁在两种温度下贮藏稳定性的评价方法。方法1为将苹果浓缩汁在25℃恒温条件下贮藏60d;方法2为在37℃恒温条件下贮藏7d。根据浓缩汁贮藏前后A420、T625、DB、DE的变化量来评价其稳定性。结果表明:两种方法对7个苹果品种浓缩汁贮藏稳定性的评价结果有一定的差异。对两种方法的应用进行了讨论。Seven apple varieties were used to investigate the evaluation methods of storage stability of apple juice concentrate. The apple juice concentrates were stored at 25℃ for 60 days （ method 1） and at 37℃ for 7 days （ method 2 ） respectively. The storage stability was evaluated by the change values of A420 （ Absorbance ） , T625 （ Transparence） , DB （ Yellow color aberration） , DE （ Total color aberration） during the period of storage. The results showed that the evaluation results were different of two methods used for 7 apple juice concentrates. The possi- ble application of two methods is discussed as well.

关 键 词：苹果 浓缩汁 贮藏稳定性 评价方法 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]