超高压处理对杨梅鲜果感官品质的影响

为了探讨超高压处理对杨梅鲜果感官品质的影响,将杨梅("东魁"品种)鲜果在400～600MPa压力、室温条件下处理2min后,测定鲜果在25℃和4℃条件下储藏期间的感官品质变化,包括颜色、汁水流失、硬度、糖度、pH等指标的变化。结果表明:不同条件超高压处理后,样品的颜色、糖度、pH在储藏期间没有显著变化,汁水流失随着储藏时间的延长不断增大,鲜果硬度随着储藏时间增大而减小。不同超高压条件对杨梅鲜果的感官品质影响不显著。与未处理的鲜果品质变化速率对比,超高压处理后的鲜果品质变化速率显著减小,说明超高压处理可以有效延缓杨梅储藏期间的品质变化。

Effect of high pressure treatment on the sensory quality of fresh Chinese bayberry

The effect of high pressure(HP) treatment on preservation of Chinese bayberry fruit was investigated.After vacuum packaging using plastic bags,fresh bayberries were subjected to 400,500 and 600MPa for 2min,and stored in a refrigerator(4 ℃) and room temperature(25 ℃).Quality changes of the fruit were evaluated in color,drip loss,texture(hardness),sugar content,pH.The changes in color and sugar of HPtreated samples were not obvious during storage.The drip loss increased and the hardness decreased after HP treatment,but the difference between HP-treated samples and control was less and less during storage.The change of pH values of HP-treated samples was not obvious during storage.If stored at 4℃ after HP treatment,Chinese bayberry could maintain its fresh flavor for one month.It was demonstrated that HP treatment could effectively improve fruit quality of Chinese bayberry during storage.