冷藏期间鲜切菠萝蜜水分迁移对其品质的影响  

Effect of Moisture Migration on Quality of Fresh Jackfruit Bulbs during Cold Storage

作　　者：梅成铭 王桢昌 陈海明[1] 陈文学[1] 云永欢 陈卫军[1] 钟秋平[1] MEI Chengming;WANG Zhenchang;CHEN Haiming;CHEN Wenxue;YUN Yonghuan;CHEN Weijun;ZHONG Qiuping(College of Food Science and Engineering,Hainan University,Haikou,Hainan 570228,China)

机构地区：[1]海南大学食品科学与工程学院,海口570228

出　　处：《热带生物学报》2020年第1期72-78,共7页Journal of Tropical Biology

基　　金：海南省重点项目(ZDYF2018030)。

摘　　要：为探究4℃条件下鲜切菠萝蜜水分迁移对其品质的影响,笔者利用低场核磁共振技术研究了鲜切菠萝蜜在冷藏过程中不同状态水的迁移规律,并与其总可溶性固形物(TSS)、可滴定酸(TA)、色差(?E)、失重率、相对电导率、硬度、内聚性、胶粘性、咀嚼性等进行相关性分析,从微观角度分析鲜切菠萝蜜冷藏过程中的品质变化。结果表明:鲜切菠萝蜜在4℃贮藏期间的水分迁移可分为2个阶段:在冷藏条件初期,细胞壁水和液泡水向细胞质水、细胞间质水迁移,果肉的?E、失重率、TSS、相对电导率随之不断升高;随着贮藏时间的延长,液泡水不断向细胞壁水、细胞质水和细胞间质水迁移,内部水分分布显著改变,果肉的TA、硬度、胶粘性、咀嚼性不断下降。Bulbs of fresh jackfruit(Artocarpus heterophyllus Lam) was stored at 4 ℃ to observe the effect of their internal moisture immigration on their quality during the storage by using low-field nuclear magnetic resonance technology. The fresh jackfruit bulbs were determined in terms of total soluble solids(TSS),titratable acid(TA), color difference(?E), weightlessness rate, relative conductivity, hardness, cohesiveness,gumminess and chewiness, and their correlation analysis of the parameters determined was conducted. The results showed that the moisture migration of the fresh jackfruit bulbs was divided into two stages during storage at 4 ℃. At the initial stage of cold storage, cell wall water and vacuolar water were migrated in the bulbs into cytoplasmic water and intercellular substance water, and the ?E, TSS, weightlessness rate and relative conductivity of the bulbs increased continuously. With the storage the vacuolar water was migrated into the cell wall water, cytoplasmic water and intercellular substance water continuously, the internal water distribution was changed significantly, and the TA, hardness, gumminess and chewiness of the bulbs decreased continuously.

关 键 词：鲜切菠萝蜜 低场核磁共振技术 品质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]