速冻与缓冻贮藏对不同成熟度海红果主要化学成分的影响  

Effect of Quick-frozen and Slow Freezing Storage on Main Chemical Constituents of Different Maturity Malus Prunifolia

作　　者：梁杰[1] 赵福诗[1] 遇艳萍[1] 赵丽芹[1] 

机构地区：[1]内蒙古农业大学食品与工程学院,内蒙古呼和浩特010018

出　　处：《内蒙古农业科技》2012年第1期44-46,共3页Inner Mongolia Agricultural Science and Technology

基　　金：内蒙古自然基金项目(20080404MS0308)

摘　　要：试验主要研究了不同的冻藏方式对不同成熟度海红果化学成分的影响。结果表明:不论速冻还是缓冻,不论成熟度高低,可滴定酸含量下降均可受到显著抑制,但速冻比缓冻可滴定酸含量下降要缓慢。速冻与缓冻对不同成熟度海红果贮藏期间的可溶性固形物含量影响不大,尤其速冻对不同成熟度果实可溶性固形物含量几乎没有太大影响。海红果速冻和缓冻贮藏期间,不论果实成熟度高低,单宁和Vc含量均随着贮藏时间的延长缓慢下降,速冻比缓冻下降的幅度要小。The the effects of different frozen preservation ways on chemical compositions of Malus prunifolia（wild） Borkh with different maturity were studied.The results showed that the reduction of titratable acid was significantly inhibited no matter it was quick-freezing or slow-freezing.The effect of Quick-freezing on the reduction of titratable acid was more significant than that of slow-freezing.The effects of quick-freezing and slow-freezing on soluble solid content of Malus micromalus makino with different maturity was also no significant change,especially for the quick-freezing method,it had little influence.The contents of tannins and Vc in Malus micromalus makino with different maturity under different frozen conditions all decreased slowly with time,but the extent of reduction in tannins and Vc for Quick-freezing method was larger than that for slow-freezing method.

关 键 词：海红果 化学成分 速冻 缓冻 

分 类 号：S661.4[农业科学—果树学]