鲜切翠冠梨去核方式和褐变控制技术研究

Study on Browning and Control Technology of Fresh-cut Cuiguan Pear

以翠冠梨为原料,研究去核方式、抗褐变剂(食盐、抗坏血酸、抗坏血酸钙、柠檬酸)处理对鲜切梨褐变及品质的影响,测定了感官、色泽等指标。结果表明,鲜切翠冠梨整个果核极易褐变,未去核或去核不完全的,鲜切后10 min即可见明显褐变;去核方式显著影响褐变的发生,采用去核器+修整的方式可完全去核,完全去核后6 h未见明显褐变;质量分数为1%食盐、抗坏血酸或抗坏血酸钙可进一步延缓褐变发生时间(p<0.05),质量分数为1%柠檬酸处理无法抑制褐变,反而加重。因此,翠冠梨是一种适宜的鲜切水果,完全去除果核结合抗褐变剂可有效控制鲜切翠冠梨褐变发生。

Taking Cuiguan pear as the experimental material,the effects of core removal methods and anti-browning agents(salt,ascorbic acid,calcium ascorbate,citric acid)on the browning and quality of fresh-cut pear were studied.The sensory,color and other indexes were measured.The results showed that the whole fruit core was extremely easy to browning;it was obvious browning that pear cutted for 10 min without or incomplete core removal;the methods of core removal significantly affected the occurrence of browning,the method of corer+pruning could completely remove the core,and there was no obvious browning for 6 h;1%salt,ascorbic acid,or calcium ascorbate could further delay the browning time(p<0.05),1%citric acid could not inhibit browning,but accelerate.Therefore,Cuiguan pear was a suitable fresh-cut fruit.The browning of fresh-cut Cuiguan pear could be effectively controlled by removing the core completely and combining with anti-browning agents.