杨梅玻璃态保藏技术的研究

以杨梅(东魁)果实为研究对象，测定其玻璃化转变温度(Tg)，并将该温度应用于实际的冻结保藏中。研究发现，杨梅部分玻璃化转变温度(Tg')的起始点为－ 44℃，中点为－ 42℃，终止点为－ 39.2℃。与－ 18℃冻藏相比较，－ 40℃冻结保藏(模拟玻璃态保藏)的果实解冻后汁液流失率低，可溶性固形物(SSC)含量高，果汁pH 值和可滴定酸(TA)含量无显著差异；仪器分析和感官评定的结果均表明，－ 40℃冻结保藏更有利于保持杨梅果实的质地品质。

Frozen Storage of Chinese Bayberry at Glass Transition Temperature

The purpose of this study was to measure the glass transition temperature (Tg) of Chinese bayberry (Myrica rubra Sieb. & Zucc. cv. Dongkui) and to use the temperature to freeze Chinese bayberry for preservation purpose in practice. It was found that the starting point of partial glass transition temperature (Tg') of Chinese bayberry was －44 ℃, the midpoint －42 ℃ and the termination point －39.2 ℃. Compared with －18 ℃, the storage temperature of －40 ℃ (simulated glass transition preservation) reduced the post-thawing juice loss and maintained a higher soluble solids content (SSC); no significant differences in pH and titratable acid content, however, were observed between Chinese bayberries stored at both the temperature. Instrumental analysis and sensory evaluation both showed that －40 ℃ was more conducive to maintaining the texture quality of Chinese bayberry.