复温速度对红元帅苹果品质影响研究  

Effect of Thawing Rate Strategy on the Quality of Frozen Red Marshal Apple

作　　者：田津津[1] 毕新伟 张哲[1] 陈佳楠 计宏伟[1] 赵恩惠 郭旭 朱志强 TIAN Jinjin;BI Xinwei;ZHANG Zhe;CHEN Jianan;JI Hongwei;ZHAO Enhui;GUO Xu;ZHU Zhiqiang(Tianjin Key Laboratory of Refrigeration Technology,Tianjin University of Commerce,Tianjin 300134,China;National Engineering and Technology Research Center for Preservation of Agricultural Products Tianjin Key Laboratory of Agricultural Products′Postharvest Physiology and Storage,Tianjin 300384,China)

机构地区：[1]天津商业大学机械工程学院,天津市制冷技术重点实验室,天津300314 [2]国家农产品保鲜工程技术研究中心,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384

出　　处：《海南师范大学学报（自然科学版）》2022年第1期63-68,共6页Journal of Hainan Normal University（Natural Science）

基　　金：天津市自然科学基金项目(21YDTPJC00300);国家自然科学基金项目(12172254,11772225);天津市研究生科研创新项目(2020YJSS066)。

摘　　要：为了研究不同复温速度(1.5℃/min和4.5℃/min)冷冻处理的红元帅苹果其理化品质的影响,通过测定Vc含量以及亮度和硬度发现,复温速度会明显影响红元帅苹果的Vc含量以及亮度和硬度。复温速度越高,Vc含量以及亮度和硬度下降的速度会有所缓解。同时,在不同复温速度处理条件下,测定a*、b*和可滴定酸含量,复温速度更高,上述指标提升的速度也会有所缓解。较高复温速度处理对红元帅的硬度、亮度、Vc含量损伤更少,果实的品质会保留更好。The effects of different thawing rate conditions on the physical and chemical quality of red Marshal apple under the same frozen conditions were experimentally studied.Under the same condition of freezing red Marshal apples,the thaw⁃ing speed was controlled at 1.5℃/min and 4.5℃/min,which obviously affected the Vc content,brightness and hardness of red Marshal apples.The higher the thawing speed,the rate of decline of the above indicators relieved.On the other hand,under different thawing rate treatment conditions,the a*,b*and titratable acid content were also measured.the higher the thawing rate,the speed of the improvement of the above indicators alleviated.In conclusion,the higher thawing rate will cause less damage to the hardness,brightness,and Vc content of the red Marshal apple,and the quality of the fruit will be preserved.

关 键 词：冷冻处理 复温速度 红元帅苹果 果实品质 

分 类 号：TS205.7[轻工技术与工程—食品科学]