作　　者： ; ; ; ; ;

机构地区： 新疆农业大学食品科学与工程学院

出　　处： 《新疆农业科学》 2010年第6期1117-1121,共5页

摘　　要： 【目的】探讨不同成熟度杏果在货架期间品质的变化情况。【方法】以青熟期和转色期赛买提杏为试验材料,于0℃条件下贮藏18 d后,取出放在室温(20±2)℃的条件下,模拟货架期,分别对果实的硬度、可溶性固形物含量等品质指标进行测定。【结果】在整个货架期青熟期杏果的硬度、可滴定酸含量较转色期杏果高,可溶性固形物含量、固酸比、VC较转色期杏果低,货架前期青熟期杏果的叶绿素含量明显高于转色期杏果,后期青熟期杏果的叶绿素含量迅速下降,两者相互接近0。【结论】不同成熟度赛买提杏果品质变化不同,转色期杏果更适合食用。 [ Objective and Method]Two maturity period Saimaiti apricot which were in green- mature period and colourchanging period were used as the trial material, stored under the 0 ℃ condition for 18 days, then revealed at room temperature of （20 ± 2） ℃, this article simulated the shelf- life and studied the quality index such as the firmness and soluble solid in order to explore the changes of the quality of two different maturity Saimaiti apricot. [ Result]The firmness and titric acid of green- mature Saimaiti apricot fruit were higher than the colourchanging Saimaiti apricot fruit , hut the soluble solid content, VC content and the ratio of solid - acid were lower than colour - changing Saimaiti apricot during the whole shelf- life. The content of chlorophyll of the green - mature Saimaiti apricot fruit were higher than the colour - changing Saimaiti apricot fruit at the beginning of the shelf - life, the content of chlorophyll of the green - mature apricot fruit dropped rapidly at the latter of the shelf - life, both closed to 0 mg/100 g. [ Conclusion] Quality changes of different maturity period Saimaiti apricot were different, the flavor of the colour- changing Saimaiti apricot fruit was better.

关 键 词： 不同成熟度 赛买提杏 货架期 品质

领　　域： [农业科学] [农业科学] [农业科学]