哈密瓜干贮藏期褐变风险分析与评价

Browning During Storage of Dried Hami Melon:Analysis and Evaluation

以伽师瓜为试材,研究干制方式和包装方式对哈密瓜干贮藏期褐变的影响,分析非酶褐变因子与褐变度之间关系,并评价贮藏期哈密瓜干褐变风险。研究认为,与NaHSO3处理相比,阴干处理哈密瓜干贮藏过程中存在褐变发生风险,包装方式对哈密瓜干褐变无显著影响。贮藏过程中非酶褐变因子均发生变化,但与褐变之间的相关性显著受到干制方式的影响。不同处理条件下,可溶性蛋白含量与褐变度相关性均不显著;阴干处理条件下游离氨基酸、还原糖、Vc、总酚、类胡萝卜素等指标均与褐变度呈显著或极显著相关性;NaHSO3真空包装条件下褐变度与非酶褐变因子间均无显著相关性,哈密瓜干褐变抑制显著。

In this paper,the influence of the drying and packaging method on the browning of cantaloupe was studied,and the relationship between the non-enzymatic browning factors and the browning degree was analyzed.The results showed that compared with the NaHSO3 processing,browning risk of shade-drying Hami melon existed in the process of storage,packing method had no significant effect.In the process of storage,the factors of non-enzymatic browning factors were changed,but the correlation between browning factors and browning effect was greatly influenced by the drying method.Under different treatment conditions,soluble protein content was not significantly correlated with browning degree.There were significant or extremely significant correlations between the browning degree and free amino acids,reducing sugars,Vc,total phenol,carotenoids and other indexes under the shade-drying.There was no significant correlation between the browning degree and non-enzymatic browning factors under NaHSO3 vacuum packing,and the browning was significantly inhibited.