作　　者： ; ; ;

机构地区： 海南大学食品学院

出　　处： 《食品工业科技》 2009年第3期108-110,共3页

摘　　要： 以"台农"二号为原料,分别选择青皮熟、一线黄、二线黄、三线黄四种不同成熟度的番木瓜进行鲜切加工处理,研究结果表明,一线黄成熟度果实不仅切分硬度适宜,而且鲜切果实在整个贮藏过程中,腐烂率、失重率相对较低,色泽较好,内部营养品质得到较好的保持;二线黄成熟度果实次之。青皮熟果实尽管硬度较高,腐烂率和失重率均比较低,但由于不能后熟,所以不能用于鲜切加工;三线黄鲜切果实则难以切分,品质劣变快,也不适宜鲜切加工。 The stage of papaya fruit ripening suitable for fresh-cut were determined from quality.It is indicated that one-line yellow maturity of the fresh-cut papaya not only for segmentation hardness, but during storage,the decay rate, relatively low weight loss, better color, internal nutritional quality be better maintained ;two-line yellow maturity followed.Despite the hardness of green skin was higher rate of decay and weight loss than low, but not ripening, it was not suitable for the fresh processing ; three- line yellow maturity of fresh- cut fruit was difficult to cut, rapid deterioration in the quality, not suitable for the fresh processing.Therefore, one-line yellow maturity of the fresh-cut papaya was the most suitable for fresh processing maturity.

关 键 词： 鲜切番木瓜 加工成熟度

领　　域： [轻工技术与工程] [轻工技术与工程]