超声波处理对野木瓜糖渍片贮藏性质的影响  

Effect of Ultrasonic Treatment on Storage Properties of Sugaring Slices of Starntonia chinensis

作　　者：张孝刚[1] 唐玲[1] 曾嵘[1] 付於 

机构地区：[1]遵义医学院公共卫生学院,贵州遵义563006

出　　处：《北方园艺》2016年第19期141-145,共5页Northern Horticulture

基　　金：遵义医学院招标课题资助项目(F-615);贵州省联合基金资助项目(黔科合LH字[2015]7560号)

摘　　要：以野木瓜为试材,应用超声波技术对野木瓜糖渍片进行加工处理,初步研究了超声波处理对野木瓜糖渍片贮藏过程中质地、感官品质、组成成分及微生物的影响。结果表明:超声波处理能有效控制野木瓜糖渍片贮藏过程中的感官品质,延缓可溶性固形物(TSS)含量的下降,抑制野木瓜糖渍片的软化和细菌总数的增长。至贮藏结束,处理组B(漂烫+超声波处理)的可溶性固形物(TSS)含量为47%,硬度值为14.81N,细菌总数为5×103 CFU·g-1,均优于处理组A(漂烫处理)和空白对照组(CK)。但超声波处理在一定程度上会对野木瓜糖渍片贮藏过程中的亮度和绿色造成损失。总体来说,超声波处理能在一定程度上提高野木瓜糖渍片的贮藏品质,延长野木瓜糖渍片的贮藏期,但应注意其对野木瓜糖渍片色泽的影响。Taking Starntonia chinensis as test material, ultrasonic technique was used in the process of sugaring slices of Starntonia chinensis. The effect of ultrasonic treatment on texture, sensory quality, composition and microbes of sugaring slices of Starntonia chinensis during storage was initially studied. The results showed that during storage,with ultrasonic treatment,the sensory quality of sugaring slices of Starntonia chinensis was effectively controlled, the reduction of total soluble solid （TSS） content was delayed, and the softening and the increase of total number of bacterial colony were inhibited. Until the end of storage, the TSS content of group B （blanching and ultrasonic treatments） was 47%,the hardness value was 14. 81 N and the total number of bacterial colony was 5 × 10^3 CFU · g^- 1. All the indexes were better than group A （blanching treatments） and control group CK. But with the ultrasonic treatment,the brightness and green color of sugaring slices of Starntonia chinensis during storage were partly lost. In general, to some extent, the storage quality of sugaring slices of Starntonia chinensis was improved by ultrasonic treatment and the storage period was also prolonged,but the effect of ultrasonic treatment on color of sugaring slices of Starntonia chinensis should be paid attention to.

关 键 词：野木瓜 糖渍 超声波 贮藏 

分 类 号：S661.909.3[农业科学—果树学]