超高压处理的香蕉汁在贮藏期间的品质变化  

Changes in the Quality of Banana Juice Treated with Ultrahigh Pressure

作　　者：郑欣[1,2] 余元善[2] 吴继军[2] 徐玉娟[2] 肖更生[1,2] 黄婉华[1] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,广东广州510610 [2]江西农业大学生物科学与工程学院,江西南昌330045

出　　处：《江西农业大学学报》2014年第1期62-67,共6页Acta Agriculturae Universitatis Jiangxiensis

基　　金：国家"十二五"科技支撑计划课题(2012BAD31B03);2011年广东省科技计划项目(2011B010100041))

摘　　要：研究超高压处理后的澄清香蕉汁在4℃和25℃贮藏期间微生物和营养品质的变化。研究结果表明,香蕉汁在常温(25℃)下经500 MPa的超高压处理2 min后,果汁中的微生物基本杀灭。超高压工艺处理的香蕉汁在4℃和25℃贮藏1 d后,果汁中有少量的亚致死的微生物恢复活力,但在整个8周的贮藏期间,果汁中菌落总数、霉菌和酵母检出量均小于10 cfu/mL。另外,超高压工艺处理的香蕉汁在4℃和25℃贮藏的8周内,果汁的可溶性固形物含量、pH、可滴定酸均没有显著(P>0.05)的变化,并且总酚和DPPH清力还表现出增加趋势。但褐变度表现出上升,且果汁的透光率也表现出略微下降。贮藏温度对超高压处理后香蕉汁的品质影响差异不显著。Changes in microorganisms and nutritional quality of clarified banana juice treated by high hy -drostatic pressure （500 Mpa,2 min） during storage at 4℃and 25 ℃were studied.Tht results showed that the microorganisms in the banana juice treated with ultrahigh pressure （500 Mpa） at 25℃were completely inac-tivated.A small amount of sublethal microorganisms revived after storage at 4℃and 25℃for one day,but in the entire 8-week storage period ,the detected aerobic bacteria ,molds and yeast were less than 10 log cfu/mL. In addition,no significant （ P〉0.05） changes in the total soluble solids content ,PH,titratable acidity during storage at 4 ℃ and 25 ℃ for 8 weeks were observed , and the total phenolics and DPPH scavenging rate showed an increasing trend .But browning degree showed a rising trend , and the transmittance of the clarifies banana fruit showed a slight decrease .Overall , storage temperature had no significant affect on the quality of clarifies banana juice treated with ultrahigh hydrostatic pressure .

关 键 词：超高压 澄清香蕉汁 贮藏 品质变化 

分 类 号：S668.1[农业科学—果树学] TS255.3[农业科学—园艺学]