两种不同干燥方式对软枣猕猴桃成分的影响

Effects of Two Different Drying Methods on the Composition of Actinidiaargute

软枣猕猴桃是东北地区重要的经济水果之一,有着丰富的营养价值,然而软枣猕猴桃有贮藏期限短的缺点,使得软枣猕猴桃的推广变得较为困难。为了提高其保存期限以及扩大产业发展潜力,对软枣猕猴桃鲜果进行干燥处理是一种较为常用的手段。本研究以市面上常见的几种软枣猕猴桃品种(KL、LC-2、LD-3、ZS)作为实验材料,采用两种干燥方式(烘干以及冷冻干燥)进行处理,通过对比干燥处理后的果干与软枣猕猴桃鲜果的维生素C含量,总糖含量,氨基酸含量,探究两种干燥方式对软枣猕猴桃主要营养成分的影响。

Actinidiaargute is one of the important economic fruits in Northeast China,and it has rich nutritional value.However,actinidiaargute has a short storage period,which makes the promotion of actinidiaargute become difficult.In order to improve the preservation period and expand the development of the industry of the actinidiaargute,the dry treatment of the actinidiaargute is a relatively common means.In this study,several actinidiaargute varieties(KL,LC-2,LD-3,ZS)on the market were used as experimental materials,and two drying methods(drying and freeze drying)were used for treatment.By comparing the vitamin C content,total sugar content,and amino acid content of the dried fruit and the fresh actinidiaargute,the effects of two drying methods on the main nutrients of the actinidiaargute were explored.