后熟过程对红外干燥猕猴桃理化特性、香气成分及感官特性的影响  

The Influence of Post-Ripening Process on the Physicochemical Characteristics,Aroma Composition and Sensory Characteristics of Infrared Dried Kiwifruit

作　　者：苏百童[1] 高登涛[2] SU Baitong;GAO Dengtao(College of Landscape Architecture and Food Engineering,Xuchang Vocational and Technical College,Xuchang 461000,China;Zhengzhou Fruit Research Institute,Chinese Academy of Agricultural Sciences,Zhengzhou 450000,China)

机构地区：[1]许昌职业技术学院园林与食品工程学院,河南许昌461000 [2]中国农业科学院郑州果树研究所,河南郑州450000

出　　处：《食品科技》2024年第6期47-55,共9页Food Science and Technology

基　　金：国家重点研发计划项目(2022YFD1600700)。

摘　　要：为提高猕猴桃干制品品质,将后熟过程中猕猴桃进行红外干制,探究了不同后熟期猕猴桃(M1~M4)的理化性质及活性功能成分含量,并对干燥后果实的香气含量及感官特性进行分析。结果表明,随着果实后熟程度的提高,其可溶性固形物及总酸含量逐步升高,果肉亮度值及红色值不断增加。低后熟程度猕猴桃硬度、胶着性、咀嚼性及其活性成分含量较高,抗氧化能力较强。干燥后,M1果实总酚(15.85 mg/g DW)及维生素C(12.87 mg/g DW)含量较高,抗氧化能力(65.85μmol Trolox/g DW)较强。在不同后熟程度猕猴桃干中共检测到35种挥发性化合物,其中包括8种醇类物质、5种酮类物质、12种醛类物质、7种酯类物质及3种其他类物质。随着果实后熟程度的提高,果干酯类物质及总香气成分含量呈升高趋势。感官评定结果表明,M4果干质构及风味特性得分较高,综合可接受度较强。研究结果可为生产高品质猕猴桃果干提供理论依据。In order to enhance the quality of dried kiwifruit products,this study utilized infrared drying to dry kiwifruit during the post-ripening process and examined kiwifruit’s physicochemical properties and levels of active functional components across different ripening stages (M1–M4).Additionally,aroma content and sensory attributes of the dried fruits were assessed.Results revealed a progressive increase in soluble solids and total acidity with advancing post-ripening,alongside rising brightness and redness values in the flesh.Less ripe kiwifruits exhibited higher hardness,adhesiveness,chewiness,and levels of active components,alongside enhanced antioxidant capacity.Post-drying,M1 fruits displayed elevated total phenols (15.85 mg/g DW) and vitamin C (12.87 mg/g DW) contents,coupled with stronger antioxidant capacity (65.85 μmol Trolox/g DW).35 volatile compounds were detected in dried kiwifruits,including 8 alcohols,5 ketones,12 aldehydes,7 esters and 3 other substances.with esters and total aroma compounds increasing during post-ripening.Sensory evaluations showed M4 dried fruits has superior texture,flavor,and overall acceptability.This study offers theoretical basis for producing premium dried kiwifruits.

关 键 词：猕猴桃 红外干燥 理化性质 香气成分 感官评定 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]