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作 者:黄丽[1]
机构地区:[1]广东农工商职业技术学院热作系,广东广州510507
出 处:《食品研究与开发》2016年第20期193-197,共5页Food Research and Development
摘 要:研究高良姜处理对番石榴贮藏效果的影响。高良姜处理的最佳保鲜方案是10%高良姜提取液与等体积6%玉米淀粉溶液混合后浸泡番石榴2 h;利用理化分析方法测定了果实中维生素C、含水量、可溶性固形物(SSC)、可滴定酸以及好果率等5个指标。结果表明,经高良姜处理的番石榴果实从贮藏后的第5天到第14天,维生素C含量从318.20 mg/100 g降到173.77 mg/100 g,含水量从85.66%降到85.24%,SSC从13%降到12%,可滴定酸从0.45%降到0.40%;好果率则一直保持在100%。因此,高良姜处理有效地延缓了贮藏中番石榴果实维生素C、含水量、可溶性固形物和可滴定酸含量的下降,能显著延缓贮藏中番石榴果实食用品质的下降,提高其耐贮性。Influence of galangal treatment on the storage effect of psidium guajava was investigated for the first time. The optimum galangal treatment plan was 10 % galangal extraction solution mixed with the same volume6 % corn-starch solution,which was used to soak psidium guajava for 2 h,five indexes were detected by physicochemical analysis method,including vitamin C,water content,soluble solids content,titratable acidand good fruit rate. Results showed that from 5 days to 14 days after storing,the psidium guajava with galangal treatment showed the following changes:vitamin C content dropped from 318.20 mg/100 g to 173.77 mg/100 g,water content descended from 85.66 % to 85.24 %,soluble solids content declineded from 13 % to 12 %,titratable acid content decreased from 0.45 % to 0.40 %,good fruit rate kept 100 %. So,galangal treatment could effectively delay the decrease of vitamin C content,water content,soluble solids content and titratable acid,could markedly delay the decrease of edible quality and improve the storable property of psidium guajava.
分 类 号:TS255.3[轻工技术与工程—农产品加工及贮藏工程]
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