| 不同预处理方法对速冻菠萝贮藏品质的影响 |
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| 引用本文： | 邵远志,李雪萍,李琴,陈娇,傅燕艳,李雯.不同预处理方法对速冻菠萝贮藏品质的影响[J].食品研究与开发,2012(3):195-198. |
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| 作者姓名： | 邵远志 李雪萍 李琴 陈娇 傅燕艳 李雯 |
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| 作者单位： | 海南大学食品学院;广东省果蔬保鲜重点实验室;热带作物种质资源保护与开发利用教育部重点实验室海南大学园艺园林学院 |
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| 基金项目： | 农业部菠萝948项目(2006-G34);海南省教育厅科技项目(Hjkj2009-28) |
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| 摘 要： | 以9成熟巴厘菠萝果实为材料,研究不同预处理方法(对照CK、柠檬酸、乳酸钙、NaCl、烫漂处理)对速冻菠萝贮藏品质的影响。结果表明:与对照相比,烫漂处理可使果实养分含量快速下降,严重影响果肉风味品质;而NaCl处理则延缓了可溶性固形物、VC、硬度的降低和细胞膜透性的上升,使得速冻菠萝保持较好的商品价值和食用品质。
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| 关 键 词： | 菠萝 速冻 预处理 贮藏品质 |
Effects of Different Pre-treatments on Storage Quality of Frozen Pineapple Fruit |
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| SHAO Yuan-zhi,LI Xue-ping,LI Qin,CHEN Jiao,FU Yan-yan,LI Wen.Effects of Different Pre-treatments on Storage Quality of Frozen Pineapple Fruit[J].Food Research and Developent,2012(3):195-198. |
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| Authors: | SHAO Yuan-zhi LI Xue-ping LI Qin CHEN Jiao FU Yan-yan LI Wen |
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| Affiliation: | 1.College of Food Science,Hainan University,Haikou 570228,Hainan,China;2.Key Laboratory of Postharvest Technology of Fruits and Vegetables in Guangdong Province,Guangzhou 510642,Guangdong,China;3.Key Laboratory of Protection and Development in Tropical Plant Resources,Ministry of Educational,College of Horticulture and Landscape,Hainan University,Haikou 570228,Hainan,China) |
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| Abstract: | The pineapple fruit(cv.Bali) harvested at 90 % mature degree were used to investigate the effects of different pre-treatments(control,citric acid,calcium lactate,NaCl and blanching) on the storage quality of frozen pineapple.The results showed that: compared with the control,blanching treatment accelerated the decrease in nutrient contents of fruit pieces treated with during the storage of frozen fruit,and affected seriously the quality and flavor.While,NaCl treatment could delay the loss of TSS,TA and VC,inhibit fruit softening and increasing in membrane permeability and content of MDA,it resulted in the good quality and high value of frozen pineapple. |
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| Keywords: | pineapple frozen pre-treatment storage quality |
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