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1.
Gloss Properties and Surface Morphology Relationships of Fruits 总被引:3,自引:0,他引:3
Eggplants exhibited a higher average gloss reading (15.3 Gloss Units (GU)) than mature green tomatoes (12.0 GU) and apples (8.2 GU) using a flat surface glossmeter. The same trend was observed using a novel curved surface glossmeter. Scanning electron micrographs revealed that epicuticular wax covering eggplants had a smoother structure than that of tomatoes and apples, providing a more effective light scattering surface. Wax removal resulted in decreases in gloss, with average readings of 9.5, 7.4 and 6.3 GU for eggplants, tomatoes and apples, respectively. These results indicate the extent to which wax may influence shininess, although roughness measurements of flattened peel after wax removal suggest that surface topography also influences gloss. 相似文献
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目的 探究不同预冷温度对采后甜樱桃果实生理品质的影响,找出最适宜的预冷温度,进而推动甜樱桃产业化发展。方法 本实验分别将采后甜樱桃分别预冷至15、12、9、6、3、0℃后回温至室温,以不进行预冷处理为对照组,比较6种处理方式果实预冷和回温过程中的温度变化,并分别测定回温前后果实的色差、呼吸强度及乙烯释放量、硬度、可溶性固形物(TSS)、风味、感官评价,总酚、类黄酮、花色苷、维生素C(Vc)、可溶性蛋白、丙二醛(MDA)含量以及超氧阴离子产生速率(O2-)。结果不同预冷温度均可较好地保持果实外观及风味,能够降低甜樱桃果实呼吸强度与乙烯释放量,抑制果实TSS、MDA含量和O2-产生速率的上升,延缓甜樱桃果实硬度的下降,从而保持甜樱桃果实的外观品质,且有利于维持甜樱桃果实中的Vc、可溶性蛋白和花色苷含量,以0℃预冷效果最佳,感官评分最高。结论 预冷能够有效维持甜樱桃果实采后的品质,达到增加甜樱桃果实经济价值的作用。 相似文献
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The purpose of this research was to determine the effects of the packaging materials and size on the stability of monomeric anthocyanins, polyphenols, antioxidant activity, ascorbic acid, colour index and hydroxyl methyl furfural (HMF) during the 12‐month shelf life of sour cherry nectars at 4 °C and 20 °C. Sour cherry nectars were aseptically filled out into packaging of different sizes and materials. The packaging included cartons of two different sizes (200 and 1000 mL) and aluminium cans (330 mL). Results showed that the nectars were of better quality when stored at lower temperatures. HMF generally increased significantly for all nectars during storage. Conversely, the total polyphenol content and the antioxidant activity of the nectars stored in aluminium cans and the larger‐sized carton packaging decreased during storage. Lower anthocyanin loss and colour change were found in the nectars stored in aluminium cans. However, the better packaging material was found to be the large‐sized carton package when HMF was analysed. 相似文献
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A comparative study of the physico‐chemical properties affecting the organoleptic quality of fresh and thermally treated yellow tomato ecotype fruit 下载免费PDF全文
Nadia Manzo Immacolata Montefusco Patrizia Spigno Amalia Barone 《International Journal of Food Science & Technology》2018,53(5):1219-1226
In recent years, yellow commercial tomatoes have attracted great interest from consumers. The goal of this work was to characterise the parameters of three yellow genotypes that affect the fruit quality, in comparison with those of a red fruit genotype. Compared to the other genotypes, the GiaGiù ecotype was characterised as having the highest titratable acidity, organic acids content and pectin content before and after a thermal treatment simulating industrial pasteurisation. Most of the analysed parameters influence the taste and aroma of fresh fruit and processed products, particularly the high glutamic acid content measured in the GiaGiù ecotype. This genotype was also distinctive for its higher pectin content, which influences the texture. These features might allow the development of new food products that require a specific viscosity, such as sauces and ketchup. Interestingly, the beneficial properties of GiaGiù were preserved after thermal processing. 相似文献
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Shu Y. Sun Wen G. Jiang Yu P. Zhao 《International Journal of Food Science & Technology》2012,47(1):100-106
To compare the influence of cultivars on the production of aroma compounds and polyphenols, eight cherry varieties (six sweet and two sour) were fermented into cherry wines, and their compositions were analysed. Results showed that by headspace solid microextraction coupled to gas chromatography–mass spectrometry (HS‐SPME‐GC‐MS), a total of twenty‐first aromatic compounds, mostly consisting of esters, acids, terpenoids and C13‐norisoprenoids, were identified, and eleven polyphenols including five anthocyanins and six phenolic acids were quantified using HPLC. May Duck and Early Richmond wines contained significantly higher levels of phenolic acids (>42 mg L?1) that were associated with high contents of chlorogenic and neochlorogenic acids and also relatively high amounts of octanoic acid and β‐damascenone (odour activity values ≥1000). Hongdeng, Zhifuhong and Bing wines were characterised by higher concentrations of anthocyanins (>41 mg L?1) and also relatively higher levels of isopentyl acetate. Lapins and Governer Wcod wines were distinguished by lower concentrations of polyphenols and relatively higher contents of ethyl 3‐methylbutanoate. 相似文献
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Ali Moghimi Mohammad Hosaien Saiedirad Ebrahim Ganji Moghadam 《International Journal of Food Science & Technology》2011,46(4):855-861
Viscoelastic behaviour of some commercial sweet cherry cultivars of Iran has been studied in current research. For this purpose, stress relaxation test was conducted on five cultivars of sweet cherry including Siah Mashhad, Abarde, Victoria, Dovom Ras and Tak Dane. Two common models (Generalised Maxwell model and Peleg model) were fitted to the experimental data. Both models could describe stress relaxation behaviour of cherries (R2 = 0.99), but Generalised Maxwell model had lower root mean square error (RMSE) than Peleg model. Based on analysis of stress relaxation data using models constants, Tak Dane exhibited more solid properties, while Victoria showed less elastic behaviour than other cultivars. The results revealed that relaxation ratio (R%) and the area under the stress relaxation curve could be effective alternative to models with easier mathematical procedure. 相似文献
10.
Sour cherry (Prunus cerasus) is rich in biologically active phenolic compounds. These compounds are concentrated in fruit skin and most of them remain in the leftovers during the production of juice. Supercritical carbon dioxide extraction was used to separate phenolic compounds from sour cherry pomace. The effects of temperature, pressure and the addition of ethanol on anthocyanin and the total phenolic content and radical scavenging activity of the extracts were investigated. The best results were acquired for 35°C, 10 MPa and 80% ethanol addition. A strong correlation was found between the phenolic content and other features of the extracts. 相似文献