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食品研究与开发:2017,38(11):1-4
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不同采收成熟度树上干杏的品质分析
冷传祝1,王鹏翔2,王威2,李慧3,李喜宏2,张文涛2,*,贾晓昱4
(1. 国投中鲁果汁股份有限公司,北京 100037;2. 天津科技大学 食品工程与生物技术学院,天津 300457; 3. 天津津南国家农业科技园区,天津 300350;4. 天津捷盛东辉保鲜科技有限公司,天津 300300)
Quality Analysis of 'Shushanggan' Apricot at Different Ripening Stages
LENG Chuan-zhu1, WANG Peng-xiang2, WANG Wei2, LI Hui3, LI Xi-hong2, ZHANG Wen-tao2,*, JIA Xiao-yu4
(1. SDIC Zhonglu Fruit Juice Co., Ltd., Beijing 100037, China; 2. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China; 3. Tianjin Jinnan National Agricultural Science and Technology Park, Tianjin 300350,China; 4. Tianjin Gasin-brilliant Fresh Technology Co., Ltd., Tianjin 300300, China)
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投稿时间:2016-03-25    
中文摘要: 以树上干杏为试材,根据表皮颜色将其分为 4 个成熟度,测定果实硬度、TSS、TA、色度、果胶、呼吸强度和 PG 活 性,并进行相关性分析和主成分分析,研究不同成熟度杏果实的品质。结果表明:第Ⅲ成熟阶段的杏果实综合评价最佳, 果实硬度、TSS 和 TA 分别为 2.17 kg/cm2、25.53 %和 1.15 %,适于鲜食或加工;第Ⅱ成熟阶段的杏果实硬度高,呼吸强度 和 PG 活性较低,建议确定为最佳采收期,适于贮运销售。
Abstract:Shushanggan' Apricot at different ripening stages were chosen as test material based on surface col- or. Flesh firmness, TSS, TA, chroma, pectin, respiration rate and the activity of PG were determined in order to analyse the quality of different samples. Correlation analysis and principal component analysis were also per- formed. Results showed that apricots at maturity Ⅲ had a best combined evaluation and they were suitable for fresh food and processing. The flesh firmness, TSS and TA was 2.17 kg/cm2, 25.35 % and 1.15 %, respectively. Apricots at maturity Ⅱ had higher flesh firmness, and lower respiration rate as well as PG activity. So we argued that they could be used for storage and transportation.
文章编号:201711001     中图分类号:    文献标志码:A
基金项目:国家科技支撑计划(2015BAD16B00);“十二五”农村领域 国 家 科 技 计 划 (2015BAD19B02 -03); 天 津 市 科 技 计 划 项 目 (14RCHZNC00107;15YFYSNC00010)
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