山东枣庄6个主栽石榴品种的食用品质比较  

Eating quality comparison of six pomegranate cultivars in Zaozhuang Shandong

作　　者：杨子君[1,2] 安广池[1,3] 史亚萍[1] 乔若谨 李纪顺[1] 张永刚[1] 郭凯[1,3] 杨合同[1] 

机构地区：[1]山东省科学院生物研究所,山东省应用微生物重点实验室,济南250014 [2]山东农业大学食品科学与工程学院,泰安271018 [3]枣庄市果树科学研究所,枣庄市市中区果树服务站,枣庄277100

出　　处：《食品科技》2015年第1期45-50,共6页Food Science and Technology

基　　金：国家级星火计划项目(国科发计字[2006]377号;2006EA740028);山东省农业良种工程重点课题(2012LZA04001);山东省农业科技成果转化资金项目(鲁科农字[2010]79号);山东省科技攻关计划项目(鲁科规字[2011]157号;2011GNC21301);山东省留学人员科技活动择优项目(鲁人社字[2013]528号)

摘　　要：以山东枣庄6个主栽石榴品种作为实验材料,分析果实重、果粒重、百粒重、百粒体积、出汁率、可食用百分比。对比鲜榨果汁中可溶性固形物、葡萄糖、还原糖、可溶性糖、可滴定酸含量,计算糖酸比。并通过色差仪分析鲜榨果汁的颜色差异。在此基础之上,对果粒进行感官评定打分。其中蒙自大籽果实最大,果粒饱满,出汁率最高,达到58.8%,可食用比例高达69.5%。蒙自酸石榴可溶性固形物、葡萄糖、还原糖、可溶性总糖含量及糖酸比最低,而可滴定酸含量最高。鲜榨果汁色差分析显示:蒙自大籽明度和白度最好,蒙自酸石榴红度最高,霜红宝石最黄。在质构分析中蒙自大籽的内聚性、弹性和咀嚼性最好。蒙自大籽综合感官评定打分最高,且其口感最受大众欢迎。The weight of fruit and grain, the weight and volume of one hundred grains, the juice yield and edible percentage were analysed of the six main pomegranate cultivars in Zaozhuang, Shandong Province. The content of the soluble solid, glucose, reducing sugar, soluble sugar, titratable acid was assayed in fresh squeezed juice. The chromatic analysis of juice were analysed by colorimeter. The results showed that Mengzidazi fruit had the largest fruit in the six pomegranates, with plumping grains, the highest juice yield of 58.8% and edible proportion of 69.5%. The juice of Mengzisuan pomegranate had the lowest content of soluble solid, glucose, reducing sugar, soluble sugar, sugar-acid ratio and the highest content of titratable acid. The chromatic analysis showed that Mengzidazi exhibited the best lightness and whiteness, Mengzisuan pomegranate had the highest degree of red and Shuanghongbaoshi had the highest degree of yellow. The texture analysis showed that Mengzidazi grain had the best cohesion, elasticity and chewiness. To summarize the above data, Mengzidazi obtains the highest score in the sensory evaluation, and its taste is the most popular.

关 键 词：石榴 糖 酸 色差 质构 感官评定 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]