海红果冻藏品质分析

Analysis of Fruit Qualitiy of Malus prunifolia During Frozen Storage

以海红果特优品种"晋海1号"及内蒙古清水河县的2个实生品种为试材,通过测定可溶性固形物含量、可滴定酸含量、固酸比、出汁率以及果实硬度,研究了不同解冻方式、冻藏时间以及冻藏过程中的解冻次数对海红果品质的影响,以期为海红果冻果加工工艺的提升提供参考依据。结果表明:2种实生海红果的可溶性固形物含量高于"晋海1号",出汁率低于"晋海1号";随着冻藏时间延长,3种海红果的出汁率均逐渐升高;经水浴解冻海红果的可溶性固形物含量低于微波解冻和空气解冻;可溶性固形物含量随着解冻次数增加逐渐降低;与未经解冻海红果相比,经解冻海红果的出汁率显著提高。

‘Jinhai No.1’the superior variety of Malus prunifolia,and two local varieties from Qingshuihe county, Inner Mongolia were used as test material.The total soluble solid(TSS) content, titratable acid(TA) content, ratio of TSS to TA,juice yield and fruit hardness of Malus prunifolia fruits were tested to study the effects of different thawing methods, storage time and number of thawing times on the fruit quality, in order to provide more reference and basis for the frozen storage and processing of Malus prunifolia fruit.The results showed the TSS content in two local varieties was higher than ‘Jinhai No.1’,but the juice yield was lower than ‘Jinhai No.1’.With the extension of storage time, the juice yield of three varieties was gradually increased.Malus prunifolia fruits thawed by water showed less TSS content than the ones thawed by microwave or air.The TSS content decreased with the increasing of thawing times, compared with Malus prunifolia fruits without thawing, the ones thawed during storage showed significantly higher juice yield.