护色方式对枇杷果肉品质的影响

Effect of Color Retention Technique on the Quality of Loquat Fruit Flesh

以"大五星"枇杷果为试材,分别采用20%柠檬汁+1%食盐溶液浸泡、蒸汽加热和85℃水浴加热处理枇杷果肉,测定在室内自然光条件下放置过程中样品的水分、可溶性糖、可滴定酸含量、色值、多酚氧化酶(PPO)活性、维生素C含量及对ABTS自由基(ABTS+·)的清除率,研究不同护色工艺对枇杷果肉品质的影响。结果表明:浸泡、蒸汽和水浴处理的最佳护色时间分别为10min、40s、20s。在放置过程中,浸泡护色的枇杷果肉水分和维生素C含量、PPO活性均处于最高水平,而总色差值低于其它2种护色方式处理的枇杷果肉。0h时浸泡护色的枇杷果肉可溶性糖、可滴定酸含量以及对ABTS+·的清除率均处于最大值。放置6h时,三者差异不显著(P>0.05)。3种护色方式的护色效果以护色剂浸泡最优。

The fruit of‘Dawuxing＇loquat was used as experiment materials,the effect of different color retention on quality of loquat were studied,the color parameter,contents of soluble sugar,vitamin C,PPO activity and scavenging ability on ABTS＋·of Loquat were measured after three color retention methods：20%lemon juice and 1%salt soaking,steam heating,85℃water bath and deposition under the indoor natural light.The results showed that the best color retention time of these three methods were 10min、40s、20srespectively.The contents of water,vitamin C and PPO activity of soaking loquat was always at the high level while the color was the lowest.It showed the highest contents of soluble sugar and the antioxidant capacity at 0hand tended to be no significant difference with the other at 6h（P〉0.05）.Soaking was the optimal of three color retention technique.