两种模式贮藏过程中菠萝蜜质构特性及理化品质变化

Texture Characteristics and Physicochemical Quality Changes of Jackfruit Pulp during Storage in Two Modes

为探讨低温贮藏对菠萝蜜质构特性及理化品质的影响,将两种模式(果苞、果肉)的菠萝蜜在低温(4±1)℃条件下贮藏18 d。以菠萝蜜质构特性(硬度)和理化品质(感官、色泽、单糖、有机酸)为指标,分析两种模式贮藏过程中菠萝蜜品质变化。结果表明:果苞硬度相比原果苞下降幅度为48.21%;果肉硬度相比原果肉下降幅度为51.06%;外观形态上果苞贮藏时间是果肉贮藏时间的一倍,L~*值、容差分析与感官评价结果一致;果苞模式贮藏下可溶性固形物含量在贮藏期内相对于果肉贮藏模式变化较小;在贮藏期内果苞模式能更好的维持葡萄糖、甘露糖的含量水平,在果糖含量方面果苞与果肉无显著性差异。相比果肉贮藏模式,果苞模式可以延缓苹果酸的下降,而果肉贮藏模式可以将菠萝蜜果肉的柠檬酸维持在较高水平。综上分析,菠萝蜜两种贮藏模式在(4±1)℃低温贮藏条件下,果苞贮藏模式在贮藏期内品质较好。

In order to explore the effect of low-temperature storage on the texture characteristics and physicochemical properties of jackfruit,the two modes(bulbs and pulp)of jackfruit was stored at(4±1)℃for 18 days.Taking the texture characteristics(hardness)and physicochemical properties(sensory,color,monosaccharide,organic acid)of jackfruit bulbs/pulp as indicators,the quality changes of jackfruit during storage in the two modes were analyzed.The results showed that the hardness of bulbs decreased by 48.21%compared to the original bulbs,the hardness decreased by 51.06%compared to the original fruit pulp.The storage time of bulbs was twice that of pulp in appearance,L value and tolerance analysis were consistent with the sensory evaluation results.Compared to that in the pulp storage mode,the content of soluble solids in the bulbs mode during storage was less changed.The glucose and mannose contents could be better maintained during storage based on the bulbs mode,and there was no significant difference for the fructose content compared to pulp.Compared with the pulp storage mode,the bulbs mode could delay the decrease of malic acid contents.The citric acid content of jackfruit pulp could be maintain at a high level based on the pulp storage mode.In summary,the two storage modes of jackfruit were stored at(4±1)℃for 18 days,the bulbs storage mode had better quality during the storage period.