渗透脱水预处理对冷冻杏果实品质的影响  

Effect of Osmotic Dehydration Pretreatment on Quality of Frozen Apricot Fruit

作　　者：刘帮迪 冯欣欣 舒畅 姜微波[2,3,4,5] 周新群 李雪 LIU Bang-di;FENG Xin-xin;SHU Chang;JIANG Wei-bo;ZHOU Xin-qun;LI Xue(Academy of Agricultural Planning&Engineering,Ministry of Agriculture and Rural Affairs,Beijing 100125,China;China Agricultural University,Beijing 100091,China;Key Laboratory of Agro-products Postharvest Handling,Ministry of Agriculture and Rural Affairs,Beijing 100121,China;Key Laboratory for SafetyEvaluation of Genetically Modified Organisms(Edible),Ministry of Agriculture and Rural Affairs,Beijing100121,China;Hangzhou Chuangzaomeiman Technology Co.,Ltd.,Hangzhou 311200,China)

机构地区：[1]农业农村部规划设计研究院,北京100125 [2]中国农业大学,北京100091 [3]农业农村部农产品产后处理重点实验室,北京100121 [4]农业农村部转基因生物安全评价(食用)重点实验室,北京100121 [5]杭州创灶莓满科技有限公司,浙江杭州311200

出　　处：《保鲜与加工》2022年第10期32-39,共8页Storage and Process

基　　金：农业农村部规划设计研究院自主研发项目(QX202114)。

摘　　要：以大接杏为试验材料,研究渗透脱水作为预处理方式与直接冻藏、烫漂预处理、亚硫酸钠预处理相比,对冷冻融化后杏果实的色泽、褐变、硬度、汁液流失、抗坏血酸含量的影响。结果表明:经渗透脱水预处理的杏果实硬度最高,为11.3 N;与直接冻藏相比,渗透脱水预处理的果实汁液流失率减少了6.53个百分点,抗坏血酸含量和总酚含量显著高于烫漂、亚硫酸钠预处理;虽然烫漂、亚硫酸钠预处理比渗透脱水预处理能更有效地抑制果实过氧化物酶、多酚氧化酶活性,但渗透脱水预处理由于减少了果实汁液流失,保护了细胞完整性,减少多酚氧化酶与酚类底物的接触,能够最有效地抑制酶促褐变的发生,最佳地保持了冻融杏果实的色泽。因此,渗透脱水是一种适宜于杏果实冷冻贮藏的预处理方式。The effects of osmostic dehydration(OD) pretreatment on‘Dajie’apricot, especially on the color, browning, hardness, juice loss, ascorbic acid content of apricot fruits after freezing-thawing were investigated and compared with traditional direct freezing storage(CK), blanching pretreatment(BL) and sodium sulfite pretreatment(SP). The results showed that the hardness of OD pretreated apricot fruits was the highest, which was 11.3 N.Compared with CK, the juice loss rate of OD pretreated fruit reduced by 6.53 percent. The contents of ascorbic acid and total phenol in OD group was significantly higher than that in BL and SP group. Although the activities of peroxidase and polyphenol oxidase were inhibited more effectively in BL and SP groups than in OD group, the osmotic dehydration pretreatment could protect the cell integrity by reducing the fruits juice loss, and could most effectively inhibit the occurrence of enzymatic browning to maintain the color of frozen-thawing apricot fruits best by reducing the contact between polyphenolic oxidase with phenolic substrates. Therefore, osmotic dehydration is a suitable pretreatment method for freezing storage of apricots.

关 键 词：杏 预处理 渗透脱水 褐变 冻融品质 

分 类 号：TS205.7[轻工技术与工程—食品科学] S662.2[轻工技术与工程—食品科学与工程]