砂梨制汁特性及适应性评价

Study on the fruit characteristics suitable for juice processing of pear cultivars belonging to Pyrus pyrifolia

以56个品种资源为研究试材,综合评价制汁特性并探讨砂梨制汁适应性的评价标准,以期为梨汁加工提供技术支持和理论依据。结果表明,56个砂梨品种单果质量为61.2～552.4g,出汁率为21.1%～68.1%,可溶性固形物为7.8%～16.9%,可溶性糖为4.9%～14.4%,可滴定酸为0.04%～0.78%,糖酸比为13.03～163.50,总多酚为0.096～0.257mg·g-1,褐变度为0.029～0.625。根据制汁相关性状的分布特点,初步提出砂梨制汁的特级标准为单果质量≥400g,出汁率≥60%,可溶性固形物≥12.5%,可溶性糖≥10%,可滴定酸≥0.25%,糖酸比90～120,总多酚0.2～0.25mg·g-1,褐变度≤0.05。从制汁特性的综合评价来看,所检测的多数砂梨品种适宜制汁,其中早生喜水、秋荣、金水、丰水、黄花、今村秋、木瓜制汁性能极佳。

In order to evaluate the juicing characteristics of different pear cultivars belonging to Pyrus pyrifolia（Burm.） Nakai and provide technological and theoretical support for fruit processing,56 cultivars were evaluated.Results showed that the fruit weight of these cultivars ranged from 61.2 g to 552.4 g,the juice yield ranged from 21.1% to 68.1%,the soluble solids content（SSC） ranged from 7.8% to 16.9%,the soluble sugar content ranged from 4.9% to 14.4%,the titrable acidity ranged from 0.04% to 0.78%,the ratio of soluble sugar content to titrable acidity ranged from 13.03 to 163.50,the total phenols content ranged from 0.096 mg·g-1 to 0.257 mg·g-1,and the browning degree ranged from 0.029 to 0.625.According to distributive patterns of juicing characteristics,we would suggested that the superfine target for juice-processing should have the fruit mass≥400 g,the juice yield≥60%,the soluble solids content（SSC）≥12.5%,the soluble sugar content≥10%,the titrable acidity varied from 0.15% to 0.2%,the ratio of soluble sugar content to titrable acidity varied from 90 to 120,the total phenols content varied from 0.2 mg·g^-1 to 0.25 mg·g^-1,and the the browning degree≤0.05.Based on these standards,most of evaluated cultivars were adapt to juice processing,and Wasekisui,Akibae,Jinshui,Housui,Huanghua,Imamuraaki and Mugua were very suitable for juicing.