柠檬汁与抗坏血酸钙预处理对鲜食石榴籽粒贮藏品质的影响  

Effect of Lemon Juice and Calcium Ascorbate Pretreatments on Storage Quality of FreshPomegranate Seeds

作　　者：孙婉卿 朱沐华 阎瑞香 陈君然 SUN Wanqing;ZHU Muhua;YAN Ruixiang;CHEN Junran(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;College of Light Industry Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Xinjiang Youchan Agricultural Technology Development Co.,Ltd.,Cele 848300,Xinjiang,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]天津科技大学轻工科学与工程学院,天津300457 [3]新疆优产农业科技发展有限公司,新疆策勒848300

出　　处：《食品研究与开发》2024年第20期17-24,52,共9页Food Research and Development

基　　金：新疆维吾尔自治区重点研发任务专项(2022B02030)。

摘　　要：为研究不同预处理对鲜食石榴籽粒贮藏品质的影响,以鲜食石榴为试材,对石榴籽粒进行柠檬汁喷洒处理或抗坏血酸钙浸泡处理,测定其外观和营养品质。结果表明:在柠檬汁处理中,贮藏至第15天时,20 g柠檬汁处理组的失重率、腐烂率、pH值较对照组分别降低了1.58%、3.82%、0.09,在柠檬汁处理组内延缓褐变效果最佳。在抗坏血酸钙处理中,贮藏至第15天时,4%抗坏血酸钙组的失重率、腐烂率、pH值较对照组分别降低了2.27%、8.78%、0.16。柠檬汁处理和抗坏血酸钙处理与对照组相比,货架期均延长了3 d。其中,4%抗坏血酸钙组的失重率、腐烂率和pH值最低,硬度、可溶性固形物含量和感官评分最高,为较适宜的预处理方式。In this study,fresh pomegranate seeds were used as experiment materials to investigate the effect of different pre⁃treatments on the seeds'storage quality.Fresh pomegranate seeds were treated with lemon juice spray or calcium ascorbate soaking before their appearance and nutritional quality were determined.The re⁃sults showed that in lemon juice treatment groups,the weight loss rate,decay rate,and pH value of the group sprayed with 20 g lemon juice were reduced by 1.58%,3.82%,and 0.09 respectively compared to the control group when stored until the 15th day.The best effect of delaying browning was observed in the lemon juice treatment group.As for the treatment with calcium ascorbate,the weight loss rate,decay rate,and pH value of the group soaked in 4%calcium ascorbate decreased by 2.27%,8.78%,and 0.16 respectively compared to the control group when stored until the 15th day.Compared with the control group,the shelf life of fresh pomegran⁃ate seeds under lemon juice treatment and calcium ascorbate treatment was extended by 3 days.Among them,the weight loss rate,decay rate,and pH value of the group soaked in were the lowest,while the hardness,soluble solid content,and sensory score were the highest,making 4%calcium ascorbate soaking a more suit⁃able pre⁃treatment method.

关 键 词：鲜食石榴籽粒 保鲜 贮藏品质 抗坏血酸钙 柠檬汁 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]