低温胁迫提升苹果鲜榨汁品质研究  

Freshly Squeezed Effect on Low Temperature Stress for Apple

作　　者：姚刚[1] 李凤城[2] 张绍英[1] 杜志龙[2] 王叶群[1] 刘婷[1] 

机构地区：[1]中国农业大学工学院,北京100083 [2]中国农业机械化科学研究院,北京100083

出　　处：《农业机械学报》2015年第2期228-233,共6页Transactions of the Chinese Society for Agricultural Machinery

基　　金：'十二五'国家科技支撑计划资助项目(2012BAD31B09)

摘　　要：为了调控苹果鲜榨汁的品质,对低温胁迫前、后国光和富士苹果及其鲜榨汁中的总抗坏血酸、可溶性糖、苹果酸、糖酸比、香气成分等品质指标进行了测定。结果表明:国光和富士苹果在(-7±0.5)℃分别处理20 h和8 h的总抗坏血酸、AA及DHA含量最高,分别提高了26.65%、28.93、18.26%和15.78%、17.33%、11.30%;可溶性糖和苹果酸分别下降了13.04%、7.27%和14.14%、7.14%。对比两种苹果的鲜榨汁发现:低温胁迫后国光和富士鲜榨汁中总抗坏血酸、AA、DHA分别比胁迫前提高31.26%、35.40%、20.54%和18.05%、20.46%、13.33%;可溶性糖、苹果酸和糖酸比分别下降了12.03%、7.54%、5.92%和14.53%、10.00%、5.04%;香气物质分别增加了6种和5种,且香气检出量分别提高了2.03%和8.02%。鲜榨可保留低温胁迫对原料中总抗坏血酸的提升效果,低温胁迫可作为提升两种苹果鲜榨汁中总抗坏血酸含量的有效措施。To improve the content of ascorbic acid of fresh apple juice, apples of ＇ Rails＇ and ＇ Fuji ＇ juice were prepared after cold stress, and then some important quality indexes were measured. Contents of total ascorbic acid, AA and DHA of ＇ Rails＇ and ＇ Fuji＇ reached maximum values after 20 h and 8 h of cold treatment at （ -7 ± 0.5 ）℃, respectively. Compared with the apples without cold treatment, contents of total ascorbic acid, AA and DHA of ＇ Ralls＇ and ＇Fuji＇ were increased about 26.65%, 28.93% ,18.26% and 15.78% , 17.33% , 11.30% , respectively, and the contents of soluble solid, soluble sugar and malic acid were declined about 8.21% , 13.04% , 7.27% and ll. 46% , 14.14% , 7.14% , respectively. Fresh juice was prepared at room temperature within 30 min after cold treatment at （ -7 ± 0.5） ℃. Compared with the juice of apples without cold treatment, contents of total ascorbic acid, AA and DHA of ＇Ralls＇ and ＇Fuji＇ were increased about 31.26%, 35.40%, 20.54% and 18.05% , 20.46% , 13.33% , respectively, and contents of soluble sugar, malic acid and sugar-acid ratio were declined about 12.03% , 7.54% , 5.92% and 14.53% , 10.00% , 5.04% , respectively; aroma substance was increased by 6 and 5 kinds, and its contents increased about 2.03% and 8.02% , respectively. The results indicated that cold stress could be considered as an effective measure to improvethe contents of ascorbic acid for fresh apple juice.

关 键 词：苹果 低温胁迫 鲜榨 营养成分 

分 类 号：S377[农业科学—农产品加工]