后熟时间对冻干猕猴桃脆片品质的影响  

Effect of Postharvest Ripening Time on the Quality of Freeze-Dried Kiwifruit Crisps

作　　者：岳丹华 姜绍通 陆剑锋 林琳 YUE Danhua;JIANG Shaotong;LU Jianfeng;LIN Lin(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230601,Anhui,China;Anhui Province Key Laboratory of Agricultural Products Modern Processing,Hefei 230601,Anhui,China;Engineering Research Center of Bio‐process,Ministry of Education,Hefei 230601,Anhui,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230601 [2]农产品现代加工安徽省重点实验室,安徽合肥230601 [3]农产品生物化工教育部工程研究中心,安徽合肥230601

出　　处：《食品研究与开发》2024年第22期23-30,共8页Food Research and Development

基　　金：安徽省重大科技专项项目(202203a06020019)。

摘　　要：为考察果实后熟时间对果蔬脆片营养品质的影响,该文以徐香猕猴桃为试验材料,采后常温储藏4、6、8、10 d,测定果实后熟对新鲜猕猴桃的理化指标及对冻干猕猴桃脆片品质的影响并进行相关性分析。结果表明,随着果实后熟时间的延长,冻干猕猴桃脆片的总酚含量、叶绿素含量、复水比、L*值及a*值的绝对值、感官评分均呈现先增加后减少的趋势,且均在鲜果采摘后第6天达到最大。随着鲜果后熟时间的延长,冻干猕猴桃脆片的微观结构变得更加疏松多孔,且表面孔隙直径不断增大。相关性结果表明,果实颜色、硬度、脆度、总酸含量、维生素C含量之间存在极显著相关性,且在后熟过程中存在规律性变化。综合考虑冻干猕猴桃脆片的品质,果实硬度为266.16~273.58 g、总色差(ΔE)为47.04~48.90时制得的脆片品质更好。The effect of postharvest ripening time on the nutritional quality of kiwifruit crisps was investigated.The harvested′Xuxiang′kiwifruit were stored at room temperature for 4,6,8 d and 10 d.The effects of posthar-vest ripening time on the physicochemical properties of fresh kiwifruit and the quality of freeze-dried kiwifruit crisps were determined and the correlation analysis was conducted.The results showed that the total phenol content,chlorophyll content,rehydration ratio,absolute values of L*and a*,and sensory score of freeze-dried kiwifruit crisps first increased and then decreased over the postharvest ripening time,peaking on day 6 after harvest.Moreover,the freeze-dried kiwifruit crisps showcased increasingly loose and porous microstructure and enlarging surface pores as the postharvest ripening time prolonged.The correlation results showed highly sig-nificant correlations between fruit color,firmness,crispness,total acid content,and vitamin C content,which presented regular changes during the postharvest ripening time.The freeze-dried kiwifruit crisps prepared from the fruits with the firmness of 266.16-273.58 g and total color difference(ΔE)of 47.04-48.90 demonstrated better quality.

关 键 词：猕猴桃 脆片 真空冷冻干燥 后熟 相关性分析 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]