在长期冻藏过程中渗透脱水前处理和玻璃态贮藏对冷冻芒果品质的影响  

Effect of osmotic dehydration pretreatment and glassy state storage on the quality attributes of frozen mangoes under long-term storage

作　　者：赵金红[1] 肖红伟[2] 丁洋[1] 聂莹[1] 张瑜[1] 朱珍[1] 唐选明[1] 刘敏基(译) Zhao Jinhong;Xiao Hongwei;Ding Yang;Nie Ying;Zhang Yu;Zhu Zhen;Tang Xuanming(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Key Laboratory of Agro-Products Processing,Chinese Academy of Agricultural Sciences,Beijing 100193,China;College of Engineering,China Agricultural University,Box 194,No.17 Qinghua East Road,Beijing 100083,China)

机构地区：[1]中国农业科学院农产品加工研究所,中国农业科学院农业农村部农产品加工综合性重点实验室,北京市100193 [2]中国农业大学工学院,北京市100083 [3]不详

出　　处：《中国农机化学报》2018年第12期65-72,共8页Journal of Chinese Agricultural Mechanization

基　　金：国家自然科学基金(31501546号);中国中央农业科技创新计划(ASTIP).

摘　　要：本文在芒果渗透脱水预处理和未预处理两种不同情况下,针对长期玻璃态冻藏过程中品质的变化进行了对比研究。使用不同浓度(30%、40%和50%)的混合糖液(蔗糖、葡萄糖、果糖3种糖,质量比为3.6∶1.0∶3.0)对芒果进行渗透脱水预处理,然后玻璃态冻藏(-55℃)6个月。结果表明,与未处理样品相比,渗透预处理使得总色差减少15.6%～62.3%,汁液流失率降低8.2%～29.5%,可滴定酸含量降低1.3%～9.4%,同时硬度增加48.8%～82.3%,维生素C含量增加72.5%～120.6%,总可溶性固形物增加21.8%～53.7%。其中,混合糖液浓度40%进行渗透脱水是最佳的预处理条件。-55℃玻璃态较-18°C橡胶态,能更好保持芒果品质。随着冻藏时间的延长,即使在玻璃态下,冷冻芒果的品质也会继续变化。然而,渗透脱水样品的品质变化程度小于未处理样品的品质变化程度。试验表明,在长期冻藏过程中,渗透脱水预处理和玻璃态贮藏可明显改善冷冻芒果的品质。Changes in the quality of frozen mango cuboids were investigated during long-term glassy state storage with and without osmotic dehydration pretreatment.The mango cuboids were dehydrated in mixed solutions(sucrose:glucose:fructose in a ratio of 3.6:1:3)of different concentrations(30%,40%,and 50% (wt/wt))prior to freezing and then stored at-55℃ (in the glassy state)for6months.The results revealed that compared with the untreated samples,osmotic pretreatment decreased total color difference(reduced by 15.6%~62.3%),drip loss(reduced by 8.2%~29.5%)and titration acidity(reduced by 1.3%~9.4%),while increasinghardness(increased by 48.8%~82.3%),vitamin C content(increased by 72.5%~120.6%)and total soluble solids(increased by21.8%~53.7%)of frozen mangoes after 6months.Dehydration with a sugar concentration of 40% was considered as the optimalpretreatment condition.In addition,a storage temperature of-55℃provided better retention of quality than rubbery state storage at-18℃.With prolonged storage time,the quality of frozen mangoes continued to change,even in the glassy state.However,thechanges in quality of the osmotic-dehydrated samples were less than those of the untreated samples.The current work indicates thatosmotic pretreatment and glassy state storage significantly improved the quality of frozen mangoes during long-term storage.

关 键 词：冻藏 芒果 渗透脱水 玻璃化转变 品质 

分 类 号：S379.2[农业科学—农产品加工]