杂柑类品种制罐加工适应性研究

Study on the processing adaptability of caning for hybrid citrus varieties

立足于湖南省现有的杂柑资源现状,选取9个杂柑品种,对果实的解剖性状、营养成分及制罐加工适应性进行研究。通过对囊瓣的色泽、风味、含籽量,酸碱处理对囊瓣的影响以及经过杀菌贮存后的变化等方面的比较和综合分析,可知:胡柚的罐藏加工适应性较好;天香适宜加工粒粒橙;诺瓦、玫瑰香柑两品种还需在加工工艺方面进行研究,以减少罐头中橙皮苷的析出。

This paper, basing on the existing resources of hybrid Citrus in Hunan province, nine hybrid citrus varieties were selected, and the dissection character, nutritional ingredients and processing adaptability of canning were studied. Several parts were compared and analysed, including color, flavor, seeds number of citrus segments, inflation on citrus segments by treating of acid and alkaline, segments change after sterilizing and storaging. The results were showed as follows： the processing adaptability of canning for Huyou and Tian - xiang were good; Nova and the Rose - hybrid citrus need further study to eliminate hesperidin.