不同去皮方法对猕猴桃去皮效果和品质的影响  

Effects of Different Peeling Methods on Peeling Efficiency and Quality of Kiwifruit

作　　者：张群 舒楠 张维 ZHANG Qun;SHU Nan;ZHANG Wei(Hunan Agricultural Products Processing Institute,Changsha 410125,PRC)

机构地区：[1]湖南省农产品加工研究所,湖南长沙410125

出　　处：《湖南农业科学》2021年第2期87-90,95,共5页Hunan Agricultural Sciences

基　　金：湖南农业科学院创新资金项目(2019JG01);湖南省现代农业产业技术水果产业体系岗位经费(湘农发[2019]105号)。

摘　　要：为探索猕猴桃适宜的去皮方法,比较了酶法去皮、手工去皮、热烫去皮、碱法去皮和冻融去皮方法对去皮效果、颜色以及可溶性固形物、可滴定酸和VC等内在品质指标的影响,并结合显微镜观察不同方法去皮后猕猴桃果实内果皮的微观结构。结果表明:高温短时的热烫处理,去皮难度小,质量损失少,果肉品质良好,组织质地破坏小;冻融和碱液处理,去皮难度小,但质量损失率高,熟化程度重,品质差。冻融处理温差大,传热快;碱液处理腐蚀果皮,传热快,破坏果肉组织结构,营养品质损失大;酶法处理条件温和,但去皮难度仍然较大,果胶酶和纤维素酶作用于猕猴桃表皮效果不明显,需要辅助人工去皮。因此,高温短时的热烫处理是一种比较简单适宜的环境友好型去皮方法。Effects of different peeling methods(enzymatic peeling,manual peeling,blanching,lye treatment and freeze-thaw treatment)on peeling efficiency and quality parameters of kiwifruit were compared in this paper.The peeling efficiency was evaluated based on the ease of peeling,weight loss,and the quality of peeled kiwifruit(fruit hardness,color,internal structure of sarcocarp tissue,soluble solids,VC and titratable acid).Microscope was used to compare the micro-structure of kiwifruit endocarp obtained by different peeling methods.Results showed that:the high-temperature short-time blanching treatment had less difficulty of peeling,lower quality loss and small damage of sarcocarp texture,retaining a good fruit quality.The freeze-thaw treatment produced a big temperature difference with fast heat–transferring characteristics.The lye treatment corroded the peel and destroyed the tissue structure of sarcocarp,meanwhile transferred heat fast,resulting in a big loss of nutrition quality.Although freeze-thaw and lye treatments are less difficult,the quality loss rate is high,and the mature degree is heavy,leading to a poor fruit quality.The enzymatic treatment was mild,but the efficiency of peeling was not obvious,and the effects of pectinase and cellulase on pericarp were small.Therefore,the high-temperature short-term blanching treatment is a relatively simple and suitable environment-friendly peeling method.

关 键 词：猕猴桃 酶法去皮 手工去皮 热烫去皮 碱法去皮 冻融去皮 去皮效果 品质 

分 类 号：S663.4[农业科学—果树学]