不同干燥方式对软枣猕猴桃品质的影响

Influence of different desiccating methods on fruit quality of Actinidia arguta

为比较不同干燥方式对软枣猕猴桃品质的影响,以软枣猕猴桃新鲜果实为试验材料,分别通过自然干燥、热风干燥和真空冷冻干燥进行处理,然后测定其品质指标。结果表明:真空冷冻干燥的干品得率及复水比分别为24.62%±0.56%、1.91±0.23,硬度为2.12±0.44 kg·cm^(-2)。色泽、VC、多酚及多糖含量显著(p<0.05)优于其他两种干燥方式,且更接近鲜果品质。

To compare the effects of different desiccating methods on fruit quality of Actinidia arguta,the fresh fruits of Actinidia arguta were dried by natural drying,hot-air drying and vacuum freeze drying,then the quality indexes were determined.The result indicated that:rate of dry products and rehydration ratio of vacuum freeze drying was 24.62±0.56%,1.91±0.23%respectively,hardness was 2.12±0.44 kg·cm^-2.Color,VC content,polyphenol content and polysaccharide content of vacuum freeze drying was obviously better(p<0.05)than that of the other desiccating methods,and was more close to the quality of fresh fruit.