不同无花果品种品质分析及加工特性的研究  

Studies on Quality Analysis and Processing Characteristics of Different Ficus carica Cultivars

作　　者：高扬[1] 李树海[1] 廖方舟 杨丽芳[1] 胡忠惠[1] GAO Yang;LI Shu-hai;LIAO Fang-zhou;YANG Li-fang;HU Zhong-hui(Tianjin Research Institute of Forestry and Pomology,Tianjin Fruit Tree Cultivation Technology Engineering Center,Tianjin 300381,China)

机构地区：[1]天津市林业果树研究所,天津市果树栽培技术工程中心,天津300381

出　　处：《保鲜与加工》2020年第5期174-179,共6页Storage and Process

基　　金：天津市科技计划项目(17ZXYENC00050);天津市林果现代农业产业技术体系创新团队项目(ITTFPRS201811);天津市林业果树研究所所长基金项目(SZJJ2016007)。

摘　　要：为了筛选品质优良、适宜加工的无花果品种,以8个无花果品种为试材,对其外观品质、营养成分及加工特性进行测定。结果表明:外观品质方面,供试品种果实为近圆球形,呈黄绿色、紫红色及黑紫色等多种颜色,波姬红和玛斯义陶芬单果质量较大,分别为62.10 g和52.67 g,紫色波尔多果孔直径最小,有利于贮藏和抵御病虫害。营养成分方面,供试品种含糖量为10.78%~14.86%,含酸量为0.06%~0.43%,其中斯特拉具有最高含糖量和最低含酸量,属于浓甜型品种;可溶性固形物含量紫色波尔多最高,为21.43%;不同无花果品种可溶性蛋白质含量接近,为6.21~7.14 mg/kg。加工特性方面,供试无花果品种含水率为17.60%~29.30%,出汁率为28.19%~41.00%,波姬红出汁率最高、含水率最低;果胶含量为64.63~91.50 mg/kg,单宁含量为89.81~160.10μg/kg,紫色波尔多及斯特拉果胶及单宁含量较高,会加大果汁加工澄清护色处理难度;POD活性明显高于PPO活性,说明无花果中引起酶促褐变的主要因素是过氧化物酶POD;加热后颜色变化△E~*为2.41~17.83,波姬红、芭劳内、斯特拉和玛斯义陶芬果汁色泽变化较小。In order to screen high quality and suitable for processing cultivars of Ficus carica,with eight Ficus carica cultivars as raw materials,the appearance quality,nutritional ingredient and processing characters were studied in this experiment.The results showed that the tested F.carica samples were subglobose in shape,yellow-green,purple-red and black-purple in color.The Bojihong and Masui Dauphine had the higher single fruit weight,which were 62.10 g and 52.67 g respectively.The Purple-Bordeaux fruit had the smallest ostiole diameter,which was benefit for storage and prevention of disease and insect pests.The sugars content and titratable acidity of the tested samples were 10.78%~14.86%and 0.06%~0.43%,respecetively.The Sitela fruit had the highest reducing sugars content and the lowest titratable acidity,which belonged to the strong sweet variety.The Purple-Bordeaux had highest soluble solids content of 21.43%.The soluble protein content was ranged from 6.21~7.14 mg/kg in all samples.The moisture content of the samples was 17.60%~29.30%,and the juice yield was 28.19%~41.00%,The Bojihong fruit had the highest fruit juice yield and the lowest moisture content,pectin content of 64.63~91.50 mg/kg,and tannin content of 89.81~160.10μg/kg.The Purple-Bordeaux and Sitela had the higher pectin and tannin content,which could result in difficulty in clarifing and color-protecting of juice.The POD activity was significantly higher than PPO activity,which illustrated that POD was the primary factor in enzymatic browning in Ficus carica.The color difference(△E*)was 2.41~17.83 after heating.The Bojihong,Balaonei Sitela and Masui Dauphine showed smaller color change.

关 键 词：无花果 品种 品质 加工特性 

分 类 号：S663.3[农业科学—果树学]