食品科学 ›› 2018, Vol. 39 ›› Issue (3): 236-244.doi: 10.7506/spkx1002-6630-201803036

• 包装贮运 • 上一篇    下一篇

不同解冻方式对软儿梨果实品质与抗氧化物质含量的影响

张 忠1,马朝玲1,2,丁若珺1,毕 阳1,*,王 毅1,魏永波3   

  1. 1.甘肃农业大学食品科学与工程学院,甘肃 兰州 730070;2.兰州中检科测试技术有限公司,甘肃 兰州 730070;3.百璐通瓜果专业合作社,甘肃 皋兰 730200
  • 出版日期:2018-02-15 发布日期:2018-01-30
  • 基金资助:
    国家自然科学基金地区科学基金项目(31360416);甘肃省农业科技创新项目(GNCX-2012-42);甘肃省财政厅高校基本科研费项目;甘肃省中药材产业科技攻关项目(2014)

Effects of Different Thawing Methods on Fruit Quality and Antioxidant Compound Contents of ‘Ruan’er’ Pear

ZHANG Zhong1, MA Chaoling1,2, DING Ruojun1, BI Yang1,*, WANG Yi1, WEI Yongbo3   

  1. 1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; 2. Lanzhou Sino-Analysis-Science Test Technology Co. Ltd., Lanzhou 730070, China; 3. Bailutong Melon and Fruit Farmer Cooperatives, Gaolan 730200, China
  • Online:2018-02-15 Published:2018-01-30

摘要: 冷冻和解冻是产区消费者传统上消费软儿梨的两个必要步骤,外源乙烯可以加速呼吸跃变型果实的后熟进 程。本实验以自然后熟和乙烯利催熟的软儿梨为材料,研究了传统的空气解冻和水浴解冻对解冻后果实品质和酚类 物质含量的影响。结果表明:对于自然后熟的软儿梨,空气解冻组果实的可滴定酸含量、可溶性固形物含量、固酸 比均显著高于水浴解冻组;同时使自然后熟组果实保留了更多的VC,降低了石细胞含量。空气解冻较水浴解冻降 低了乙烯利处理组果实的可滴定酸和可溶性固形物含量,但对其固酸比、VC和石细胞含量无显著影响。空气解冻 和水浴解冻均对自然后熟组果实的总酚含量无显著影响,但乙烯利处理组果实的总酚含量上升;两种解冻方式对几 种主要酚类物质的影响表现各异,但相似的是解冻后果实均不能测出绿原酸和阿魏酸。不同解冻方式对果实不同的 抗氧化指标影响各异,但从抗氧化能力综合指数来评价,不同工艺点的果实抗氧化能力依次为:水浴解冻>空气解 冻>后熟,在后熟和解冻中均为:乙烯利处理组果实>自然后熟组果实。

关键词: 软儿梨果实, 解冻方式, 品质, 酚类物质, 抗氧化能力

Abstract: Freezing and thawing are two essential steps for the traditional way of ‘Ruan’er’ pear consumption. Ethephon is widely used in the acceleration of climacteric fruit ripening. This study investigated the effects of two thawing methods (room temperature air and water bath) on fruit quality and the contents of phenolic compounds in naturally ripened and ethephontreated ‘Ruan’er’ pear. The results showed that room temperature air thawing could significantly improve titratable acidity (TA), total soluble solids (TSS) content and TSS/TA ratio in naturally ripened fruit compared with water bath thawing. In addition, the fruit maintained higher VC and showed lower stone cell content during room temperature air thawing. Furthermore, room temperature air thawing reduced the TA and TSS content in ethephon-treated fruit compared with water bath thawing but had no effect on TSS/TA ratio, VC content or stone cell content. Both thawing methods had no significant effect on the total phenolic content in naturally ripened fruit but increased the total phenolic content in ethephontreated fruit. Different thawing methods had different effects on the major individual phenolic compounds with ferulic acid and chlorogenic acid being undetectable in two thawed samples. Similarly, different thawing methods had different effects on the antioxidant properties of the fruit. The antioxidant potency composite (APC) index of water bath-thawed fruit was the highest, followed in decreasing order by air thawed fruit and naturally ripened fruit. The APC index of ethephon-treated fruit was higher than that of naturally ripened fruit and the same result was observed when frozen fruits were thawed by each method.

Key words: ‘Ruan’er’ pear, thawing methods, quality, phenolic compounds, antioxidant activity

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