毛椰子果不同温湿度贮藏条件下的品质变化  

Quality Changes of De-husked Coconut under Different Temperature and Humidity Storage Conditions

作　　者：王媛媛 杨家敏 沈晓君[1] 阚金涛 张玉锋[1,2] 宋菲 龚胜华[4] WANG Yuanyuan;YANG Jiamin;SHEN Xiaojun;KAN Jintao;ZHANG Yufeng;SONG Fei;GONG Shenghua(Coconut Research Institute,Chinese Academy of Tropical Agricultural Sciences,Wenchang 571339,China;Hainan Engineering Center of Coconut Further Processing,Strategic Alliance of Technology Innovation in Coconut Industry,Wenchang 571339,China;College of Tropical Crops,Yunnan Agricultural University,Pu’er 665099,China;Hainan Airtravel Beverage Manufacturer Co.Ltd.,Haikou 570100,China)

机构地区：[1]中国热带农业科学院椰子研究所,海南文昌571339 [2]海南省椰子深加工工程技术研究中心,椰子产业技术创新战略联盟,海南文昌571339 [3]云南农业大学热带作物学院,云南普洱665099 [4]海南航旅饮品股份有限公司,海南海口570100

出　　处：《现代食品科技》2024年第9期198-208,共11页Modern Food Science and Technology

基　　金：海南省自然科学基金面上项目(321MS0807);海南省重点研发计划项目(ZDYF2021XDNY150);中央级公益性科研院所基本科研业务费专项(1630152022002)。

摘　　要：该研究采用三种不同温湿度贮藏条件对毛椰子果的品质变化进行分析。结果表明在25℃/70%贮藏条件下毛椰子果贮藏8 w后椰肉品质仍可接受,部分变质(坏果率24.07%),但部分出现无椰子水、椰肉干瘪现象;在35℃/80%条件下贮藏5 w后变质果已较多(坏果率59.26%);在45℃/90%条件下贮藏4 w后全部变质(坏果率100%)。变质后椰肉内表面出现变色、变软等现象。随着贮藏温湿度和贮藏时间的增加,毛椰子果的失重率明显增加,最高达到35.98%;椰肉油脂酸价也不断升高(由0.09 mg/g升至0.30 mg/g),变质果达到0.44 mg/g;总脂肪酸、饱和与不饱和脂肪酸都降低,总脂肪酸含量由733.66 mg/g最低降至25℃/70%贮藏8 w后的496.14 mg/g,变质果降低的更严重(200.08 mg/g)。随着贮藏时间的增加,椰子水可溶性固形物含量增加(由3.70°Brix增至7.00°Brix)。变质后pH值降低(低至4.22)、浑浊度增加(高达0.74)。综上所述,不同温湿度贮藏条件使毛椰子果品质发生了较大变化,该研究为毛椰子果贮藏过程中品质控制及变质果的筛选提供了一定的理论基础。The quality changes of de-husked coconuts were analyzed under three different temperature and humidity storage conditions.The results showed that coconut meat quality remained acceptable after eight weeks of storage at 25℃/70%humidity,with some coconut spoiling(spoilage rate was 24.07%),and some losing all of their coconut water or showing shriveled coconut meat.After five weeks of storage at 35℃/80%humidity,additional coconuts were spoiled(59.26%spoilage rate).After storing at 45℃/90%humidity for four weeks,all fruit spoiled(100%spoilage rate).Conditions such as discoloration and softening appeared on the inner surface of the meat of spoiled coconut.With the increase in storage temperature,humidity,and time,the weight loss rate of de-husked coconuts increased significantly,reaching a maximum of 35.98%.The acid value of coconut oil also increased(from 0.09 mg/g to 0.30 mg/g),reaching up to 0.44 in spoiled coconuts.The total fatty acid,saturated fatty acid,and unsaturated fatty acid all decreased,with the total fatty acid decreasing from 733.66 mg/g to 496.14 mg/g,which was the value after storing at 25℃/70%for eight weeks.This decrease was worse in spoiled coconuts(200.08 mg/g).The soluble solids content of coconut water increased with increasing storage time(from 3.70° Brix to 7.00° Brix).The pH value of coconut water decreased,and turbidity increased in spoiled coconuts.In summary,different temperature and humidity storage conditions resulted in substantial variations in the quality of de-husked coconuts.This study provided a theoretical basis for quality control and screening of spoiled coconut in storage.

关 键 词：毛椰子果 高温高湿 贮藏品质 脂质氧化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]