高浓度CO_(2)处理对余甘子果实品质的影响  

Effect of High Concentration CO_(2)Treatment on Fruit Quality of Phyllanthus Emblica

作　　者：罗丹丹 马智斌 宋志姣 黄佳聪 LUO Dandan;MA Zhibin;SONG Zhijiao;HUANG Jiacong(School of Resources and Environment,Baoshan University;Forestry and Grassland Technology Extension Station of Baoshan City,Baoshan Yunnan 678000,P.R.China)

机构地区：[1]保山学院资源环境学院 [2]云南省保山市林业和草原技术推广站,云南保山678000

出　　处：《保山学院学报》2024年第5期35-41,共7页JOURNAL OF BAOSHAN UNIVERSITY

基　　金：云南省科技计划“高黎贡山生态功能提升及可持续发展技术研究与示范”(项目编号:202303AC10001201);云南省重大科技专项计划“干热河谷区生态修复及绿色发展模式关键技术研究”(项目编号:202302AE090023);云南省科技厅地方高校联合专项(项目编号:202101BA070001-067);“兴保英才培养计划”青年人才专项(项目编号:2023QNRC01)。

摘　　要：为研究高浓度CO_(2)处理对余甘子果实品质的影响,以高黎贡山余甘子鲜果为试材,测定高浓度CO_(2)处理不同时间对余甘子果实感官品质、果实硬度以及单宁、Vc、总酚、总糖、总酸等理化指标的影响。结果表明:处理前后,余甘子的果实硬度、可溶性单宁、可溶性固形物、Vc、总酚、总糖和总酸含量呈极显著差异,涩味评分和不溶性单宁含量呈显著差异,回甘评分差异不显著。相关分析表明余甘子果实的各品质指标之间相关关系密切,回甘评分与总糖含量和总酸含量显著正相关;可溶性单宁与不溶性单宁呈显著负相关。基于涩味评分的结果认为,高浓度CO_(2)处理能有效改善余甘子涩味,提升口感,但在脱除涩味的同时余甘子果实部分营养指标下降,影响果实品质。In this study,the fresh fruit of Phyllanthus emblica from Gaoligong Mountain was treated with high concentration CO_(2),and the variation trend of fruit quality indexes were investigated with the extension of treatment time.The effects of different treatment times on sensory quality,fruit firmness,tannin,Vc,total phenol,total sugar,total acid and other physicochemical indexes were studied.The results showed that there were significant differences in fruit hardness,soluble tannin,soluble solid,Vc,total phenol,total sugar and total acid contents,while significant differences in astringency score and insoluble tannin content,but no significant differences in glycyrrhizin score before and after treatment.Correlation analysis showed that there was a close correlation between the quality indexes,and the glycyrrhizin score was positively correlated with the total sugar content and total acid content.The soluble tannins were negatively correlated with the insoluble tannins.Based on the results of astringency score,it was concluded that high concentration CO_(2)treatment could effectively improve the astringency and improve the taste,but some nutritional indexes of the fruit decreased when the astringency was removed,which affected the fruit quality.The results provided some reference for improving the quality of the fruit of Phyllanthus emblica after harvest.

关 键 词：余甘子 CO_(2)脱涩 感官评价 理化指标 

分 类 号：TS2[轻工技术与工程—食品科学与工程]