作　　者： ; ; ; ;

机构地区： 海南大学食品学院

出　　处： 《食品研究与开发》 2009年第11期112-115,共4页

摘　　要： 以表皮全绿、半黄和全黄3种成熟度的菠萝为原料进行鲜切加工,通过对感官品质和营养品质变化进行研究,以确定最适加工成熟度。结果表明:全果果实成熟度对鲜切产品褐变、硬度、失重率、糖含量、可溶性固形物等方面有明显影响,尤其对褐变产生的影响最大;而在酸含量以及VC含量方面影响相对较小。 In order to find out the optimum process maturity of fresh-cut pineapple, three different kinds of maturity of pineapples were used as materials for fresh-cut process. By comparing both sensory quality and nutrition quality, the results had shown that maturity has effects on the browning, the hardness degree, the weight losing rate, the content of sugar and soluble solid of the fresh-cut pineapple, especially on the browning. However, the maturity has a little effect on the contents of both acid and vitamin C.

关 键 词： 鲜切菠萝 加工成熟度 品质变化

领　　域： [轻工技术与工程] [轻工技术与工程] [农业科学] [农业科学]