鲜切翠冠梨去核方式和褐变控制技术研究  

Study on Browning and Control Technology of Fresh-cut Cuiguan Pear

作　　者：林旭东 夏杰 朱麟 俞静芬 尚海涛 LIN Xudong;XIA Jie;ZHU Lin;YU Jingfen;SHANG Haitao(Ningbo Key Laboratory of Agricultural Products Preservation Engineering,National Vegetable Processing Technology Research and Development Center,Ningbo Academy of Agricultural Sciences,Ningbo,Zhejiang 315040,China;Ningbo Huaguoshan Fruit Co.,Ltd.,Ningbo,Zhejiang 315100,China)

机构地区：[1]宁波市农业科学研究院宁波市农产品保鲜工程重点实验室国家蔬菜加工技术研发专业中心,浙江宁波315040 [2]宁波花果山果品有限公司,浙江宁波315100

出　　处：《农产品加工》2020年第20期43-48,共6页Farm Products Processing

基　　金：宁波市海曙区科技计划项目(201804F015);宁波市中央引导地方科技发展专项项目(2019C10109)。

摘　　要：以翠冠梨为原料,研究去核方式、抗褐变剂(食盐、抗坏血酸、抗坏血酸钙、柠檬酸)处理对鲜切梨褐变及品质的影响,测定了感官、色泽等指标。结果表明,鲜切翠冠梨整个果核极易褐变,未去核或去核不完全的,鲜切后10 min即可见明显褐变;去核方式显著影响褐变的发生,采用去核器+修整的方式可完全去核,完全去核后6 h未见明显褐变;质量分数为1%食盐、抗坏血酸或抗坏血酸钙可进一步延缓褐变发生时间(p<0.05),质量分数为1%柠檬酸处理无法抑制褐变,反而加重。因此,翠冠梨是一种适宜的鲜切水果,完全去除果核结合抗褐变剂可有效控制鲜切翠冠梨褐变发生。Taking Cuiguan pear as the experimental material,the effects of core removal methods and anti-browning agents(salt,ascorbic acid,calcium ascorbate,citric acid)on the browning and quality of fresh-cut pear were studied.The sensory,color and other indexes were measured.The results showed that the whole fruit core was extremely easy to browning;it was obvious browning that pear cutted for 10 min without or incomplete core removal;the methods of core removal significantly affected the occurrence of browning,the method of corer+pruning could completely remove the core,and there was no obvious browning for 6 h;1%salt,ascorbic acid,or calcium ascorbate could further delay the browning time(p<0.05),1%citric acid could not inhibit browning,but accelerate.Therefore,Cuiguan pear was a suitable fresh-cut fruit.The browning of fresh-cut Cuiguan pear could be effectively controlled by removing the core completely and combining with anti-browning agents.

关 键 词：翠冠梨 鲜切 果核 褐变 去核 抗褐变剂 

分 类 号：S661.2[农业科学—果树学]