猕猴桃果浆贮藏期间维生素C和叶绿素的变化

Storage property for kiwifruit pulp

讨论了猕猴桃果浆的 3种不同贮藏方法 ,发现 0～ 2℃冷藏 12 d后绿色几乎全失 ,Vc减少约2 5 .6 % ;脱气 0～ 2℃冷藏 18d后绿色几乎全失 ,Vc减少约 5 .6 % ;- 18℃冷冻贮藏 18d叶绿素减少约 2 3.7% ,Vc减少约 11.4% ,18d后叶绿素、Vc含量趋于稳定 ,贮藏 5个月时 ,叶绿素减少约 36 .3% ,Vc减少约 14.9%。结果认为 -

Three different methods of storing kiwifruit pulp are discussed.It is found that the loss ratios of Chlorophyll and Vitamin C after 12 days were 100% and 25.6% respectively under 0-2℃ refrigerated storage.After the pulp was decerated,the loss ratios of chlorophyll and Vitamin C were 100% and about 5.6% after 12 days under 0-2℃ refrigerated storage.The loss ratios of chlorophyll and Vitamin C were 23.7% and 11.4% after 18 days under -18℃ freezing preservation and the contents of chlorophyll and Vitamin C kept almost unchanged after 18 days.This method both can keep the kiwifruit pulp fresh at least 5 months with 14.9% loss of Vitamin C and about 36.3% loss of chlorophyll.The conclusion is that the method to store kiwifriut pulp under -18℃ freezing preservation is a prefered mothod.