复温速度对红元帅苹果品质影响研究

Effect of Thawing Rate Strategy on the Quality of Frozen Red Marshal Apple

为了研究不同复温速度(1.5℃/min和4.5℃/min)冷冻处理的红元帅苹果其理化品质的影响,通过测定Vc含量以及亮度和硬度发现,复温速度会明显影响红元帅苹果的Vc含量以及亮度和硬度。复温速度越高,Vc含量以及亮度和硬度下降的速度会有所缓解。同时,在不同复温速度处理条件下,测定a*、b*和可滴定酸含量,复温速度更高,上述指标提升的速度也会有所缓解。较高复温速度处理对红元帅的硬度、亮度、Vc含量损伤更少,果实的品质会保留更好。

The effects of different thawing rate conditions on the physical and chemical quality of red Marshal apple under the same frozen conditions were experimentally studied.Under the same condition of freezing red Marshal apples,the thaw⁃ing speed was controlled at 1.5℃/min and 4.5℃/min,which obviously affected the Vc content,brightness and hardness of red Marshal apples.The higher the thawing speed,the rate of decline of the above indicators relieved.On the other hand,under different thawing rate treatment conditions,the a*,b*and titratable acid content were also measured.the higher the thawing rate,the speed of the improvement of the above indicators alleviated.In conclusion,the higher thawing rate will cause less damage to the hardness,brightness,and Vc content of the red Marshal apple,and the quality of the fruit will be preserved.