啤特果贮藏期营养成分变化及品质分析  

Changes of Nutritional Composition and Quality Analysis of Fructus Piteguo During Storage

作　　者：孟园 张莹 赵岩[1] 李根 马寅斐[1] 丁辰[1] 初乐[1] MENG Yuan;ZHANG Ying;ZHAO Yan;LI Gen;MA Yinfei;DING Chen;CHU Le(Jinan Fruit Research Institute,China Supply and Marketing Cooperatives,Jinan 250014,China;Shandong Agriculture And Engineering University,Zibo 255300,China)

机构地区：[1]中华全国供销合作总社济南果品研究所,山东济南250014 [2]山东农业工程学院,山东淄博255300

出　　处：《中国果菜》2023年第10期42-46,52,共6页China Fruit & Vegetable

基　　金：中央引导地方科技发展专项资金项目-高质啤特果果汁加工关键技术研究及示范(YDZX2021110)。

摘　　要：以啤特果为原料,检测相同贮藏环境中啤特果在不同后熟程度下矿质元素、果糖、葡萄糖、抗坏血酸和总酚等指标的变化。结果表明,啤特果中共含有11种矿质元素,其含量在啤特果后熟过程中下降;果糖、葡萄糖、还原糖、可溶性糖含量在后熟过程中上升;总酚和可滴定酸含量随后熟的推进先上升再下降;熊果苷、抗坏血酸、果胶含量则在后熟过程中先下降后上升,分析得出啤特果八成熟时更适宜用做产品开发的原料。Used piteguo as the raw material,the changes of mineral elements,fructose,glucose,ascorbic acid,total phenols and other indicators of the same size of Piteguo in the same storage environment at different post-ripening levels were detected.The results showed that there were 11 kinds of mineral elements in the fruit,which decreased with the ripening of the fruit.The contents of fructose,glucose,reducing sugar and soluble sugar increased during the ripening process.The content of total phenols and titratable acids firstly increased and then decreased during the ripening process,while the contents of arbutin,ascorbic acid and pectin decreased at first and then increased in the process.This study showed that the eight-ripe Piteguo was more suitable as the raw material for product development.

关 键 词：啤特果 贮藏 后熟 营养成分 品质变化 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]