草莓成熟度对果脯品质的影响  

Effect of Maturity on the Quality of Preserved Strawberries

作　　者：蔡晨翔 牛丽影[2] 冯佳林 李大婧[2] 刘春菊[2] 肖亚冬 肖丽霞[1] CAI Chenxiang;NIU Liying;FENG Jialin;LI Dajing;LIU Chunju;XIAO Yadong;XIAO Lixia(School of Food Science and Engineering,Yangzhou University,Yangzhou 225000,China;Institute of Agricultural Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225000 [2]江苏省农业科学院农产品加工研究所,江苏南京210014

出　　处：《食品科学》2025年第8期41-50,共10页Food Science

基　　金：江苏省重点研发计划项目(BE2021316);江苏省农业科技自主创新资金项目(CX(21)2026)。

摘　　要：测定不同成熟度(挂粉期、半红期、红熟期)蒙特瑞草莓制成草莓脯后游离糖、有机酸、水溶性果胶、花青素和酚类物质含量,以及水分自由度、质构、色差、微观结构和风味组成的差异。结果表明:草莓及草莓脯中游离糖均主要为果糖、葡萄糖、蔗糖,3种糖总量(以干质量计)分别为51.14~73.47 g/100 g与77.20~85.85 g/100 g,草莓脯中糖含量的增加主要表现为蔗糖含量的增加。3个成熟度草莓加工为草莓脯后,柠檬酸、苹果酸、水溶性果胶含量均显著降低。低场核磁对水分状态的分析显示,红熟期草莓脯结合水、半结合水、自由水的弛豫时间均显著高于其他两个成熟度,并且草莓脯中的主要形态水半结合水峰面积显著偏高。质构分析显示草莓与草莓脯的硬度随成熟度增加显著降低,草莓脯的弹性随成熟度增加呈下降趋势,而黏力呈上升趋势。在色泽上,草莓与草莓脯a^(*)值随成熟度增加而显著增加。酚类物质的测定结果表明,随着成熟度提高,草莓内儿茶素、单宁、槲皮素含量显著降低;挂粉期草莓及草莓脯检测不到花青素,制成草莓脯后酚类物质和花青素含量均大幅减少。草莓与草莓脯的细胞面积随成熟度增加而增加,细胞圆度下降和孔隙度上升,说明细胞形态规则性和完整性下降。电子鼻测定结果显示,草莓与草莓脯随成熟度提高主要体现为氮氧化合物和甲基类化合物响应值增加,而草莓与草莓脯挥发性成分的差异主要体现在硫化物上。研究结果为草莓脯加工中草莓成熟度的选择提供了借鉴。This study investigated the differences in the contents of free sugars,organic acids,water-soluble pectin,anthocyanins and phenolics,water distribution,texture,color difference,microstructure,and flavor composition of preserved strawberries made from Monterrey strawberries harvested at different ripening stages(pink,half red,and full red).The results showed that the major free sugars in both fresh and preserved strawberries were fructose,glucose,and sucrose at total contents ranging from 51.14 to 73.47 g/100 g and 77.20 to 85.85 g/100 g dry mass,respectively.The increase in total sugar content in preserved strawberries was mainly due to the increase in sucrose content.The contents of citric acid,malic acid,and water-soluble pectin were significantly lower in preserved strawberries than in fresh ones at each maturity.Low-field nuclear magnetic resonance(LF-NMR)spectroscopy showed that the relaxation times of bound water,semi-bound water,and free water in fresh strawberries were significantly longer at the full red ripening stage than at the other two ripening stages,and the peak area of semi-bound water,which was the major water state in preserved strawberries,was significantly higher in the sample made from fully red ripe strawberries.Texture analysis showed that the hardness of both fresh and preserved strawberries decreased significantly with increasing maturity,and so did the elasticity of preserved strawberries,while the opposite trend was observed for the adhesiveness.For both fresh and preserved strawberries,the color parameter a^(*)value significantly increased with maturity.For fresh strawberries,the contents of catechin,tannin and quercetin decreased significantly with maturity.Anthocyanins were detected in neither fresh nor preserved strawberries at the pink ripening stage.The contents of phenolics and anthocyanins decreased substantially in preserved strawberries compared with fresh ones.For both fresh and preserved strawberries,the cell area increased with maturity,the cell roundness decreased and the

关 键 词：草莓脯 成熟度 品质比较 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]