3种梨贮藏期间果实品质、可溶性糖和有机酸含量变化  

Changes in Fruit Quality,Soluble Sugar and Organic Acid Content of Three Pear Species during Storage

作　　者：黄丽[1] 王亮 赵迎丽[1] 张微 陈会燕 张立新[1] 杨志国[1] HUANG Li;WANG Liang;ZHAO Ying-li;ZHANG Wei;CHEN Hui-yan;ZHANG Li-xin;YANG Zhi-guo(College of Food Science and Engineering(Agricultural Products Storage and Preservation Research Institute),Shanxi Agricultural University(Shanxi Academy of Agricultural Sciences),Taiyuan 030031,Shanxi,China)

机构地区：[1]山西农业大学(山西省农业科学院)食品科学与工程学院(农产品贮藏保鲜研究所),山西太原030031

出　　处：《食品研究与开发》2023年第10期46-52,共7页Food Research and Development

基　　金：山西省农业科技创新研究课题青年基金项目(YCX2020YQ10);山西省农业科学院农业科技创新工程项目(YGC2019TD05);山西省农业科学院农业科技创新研究课题(YCX2020301)。

摘　　要：以玉露香梨、红香酥梨、酥梨为试材,研究并分析贮藏期间果实品质变化规律及可溶性糖、有机酸含量的变化。结果表明,随着贮藏时间延长,玉露香梨和红香酥梨果皮由绿向黄转变,油腻化程度不断增大,14 d货架期间果皮变黄和油腻化程度更加明显。3种梨果实硬度在贮藏期间均呈现逐渐下降趋势,红香酥梨硬度显著高于玉露香梨和酥梨(P<0.05)。3种梨果实的主要糖类均为果糖和葡萄糖,果糖含量高于葡萄糖和蔗糖含量之和。玉露香梨的总可溶性糖含量高于酥梨,显著高于红香酥梨(P<0.05),酥梨的总可溶性糖含量降低幅度较玉露香梨和红香酥梨大。玉露香梨、红香酥梨、酥梨均为苹果酸优势型梨品种,3种梨的总有机酸含量在低温贮藏前期增加,中后期下降,苹果酸的变化趋势与总有机酸相似。The change patterns of fruit quality and the dynamic changes in soluble sugar and organic acid content of the three pear species,i.e.,Yuluxiang pear,Hongxiangsu pear,and Suli pear,during storage were analyzed.The results showed that with the prolongation of storage time,the peel of Yuluxiang pear and Hongxiangsu pear changed from green to yellow,and the greasiness increased continuously.Additionally,the yellowing and greasiness degree was more significant during the 14 d shelf life.The fruit hardness of the three pear species showed a gradually decreasing trend during storage,and the hardness of Hongxiangsu pear was higher than that of Yuluxiang pear and Suli pear(P<0.05).The main sugars of the three pear species were fructose and glucose,and the content of fructose was higher than the sum of glucose and sucrose.The total soluble sugar content of Yuluxiang pear was higher than that of Suli pear and significantly higher than that of Hongxiangsu pear(P<0.05).The decrease in total soluble sugar content of Suli pear was more significant than that of Yuluxiang pear and Hongxiangsu pear.Yuluxiang pear,Hongxiangsu pear,and Suli pear were all malic acid-dominant pear species.The total organic acid content of the three pear species increased in the early stage of low-temperature storage and decreased in the middle and late stages,and the dynamic change in malic acid was similar to that of total organic acid.

关 键 词：梨果实 贮藏 品质 可溶性糖 有机酸 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]