软枣猕猴桃脱涩方法的比较  

Comparison of Acerbity Removal Methods of Actinidia arguta

作　　者：彭耀伟 李浙浙 赵润德 张晨 张聪聪 王春雨 王东升 程蓓蓓 PENG Yaowei;LI Zhezhe;ZHAO Runde;ZHANG Chen;ZHANG Congcong;WANG Chunyu;WANG Dongsheng;CHENG Beibei(College of Horticulture Science and Technology,Hebei Normal University of Science and Technology,Qinhuangdao,Hebei 066004,China;Key Laboratory of Mining and Innovative Utilization of Characteristic Horticultural Germplasm Resources,Qinhuangdao,Hebei 066000,China)

机构地区：[1]河北科技师范学院园艺科技学院,河北秦皇岛066004 [2]河北省特色园艺种质资源挖掘与创新利用重点实验室,河北秦皇岛066000

出　　处：《农产品加工》2022年第23期27-29,34,共4页Farm Products Processing

基　　金：大学生创新创业训练计划项目(S202110798002);河北省级专业学位研究生培养实践基地项目(唐山植物园)(202018)。

摘　　要：为探究不同脱涩处理对软枣猕猴桃的影响,以软枣猕猴桃为试验材料,以自然成熟的软枣猕猴桃为对照,以1.5%的盐温水、真空和二氧化碳为3个不同的处理组进行脱涩处理,通过测定软枣猕猴桃的硬度,可溶性糖、单宁含量等指标的变化来分析不同脱涩方式对软枣猕猴桃脱涩的影响。结果表明,不同的脱涩方式中,二氧化碳和盐水处理24 h后的软枣猕猴桃的单宁质量浓度均低于成熟果实中的单宁质量浓度,再放置5 d后经过真空处理的软枣猕猴桃的可溶性糖质量浓度和自然放熟的相同,都为0.27 mg/mL,略低于成熟的可溶性糖质量浓度,硬度均比成熟和自然放熟的高。通过研究可知,使用真空进行脱涩可以在保持软枣猕猴桃硬度的同时,其单宁、可溶性糖质量浓度与自然放熟的质量浓度几乎相同。研究结果有助于合理选择软枣猕猴桃的脱涩方式,降低生产成本。In order to explore the effects of different acerbity removal treatments on Actinidia arguta.In this experiment,the Actinidia arguta was used as the experimental material,the naturally mature Actinidia arguta was used as the control,and three different treatment groups were treated with 1.5%salt warm water,vacuum and carbon dioxide.The effects of different acerbity removal methods on the acerbity removal of soft jujube kiwi fruit were analyzed by measuring the changes of hardness,soluble sugar and tannin content of soft jujube kiwi fruit.The results showed that the tannin content of soft jujube kiwifruit treated with carbon dioxide and saline for 24 hours was lower than that of mature fruit.After five days,the soluble sugar content of soft jujube kiw ifruit treated with vacuum was the same as that of natural ripening,which was 0.27 mg/mL,slightly lower than that of mature soluble sugar.The hardness was higher than that of mature and natural ripening.The research showed that using vacuum to remove astringency could maintain the hardness of soft jujube kiwi fruit,and its tannin and soluble sugar content were almost the same as that of natural ripening.The results were helpful to reasonably select the acerbity removal method of soft jujube kiwi fruit and reduce the production cost.

关 键 词：软枣猕猴桃 脱涩 单宁 可溶性糖 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]