温度和抑制剂改善雪梨南酸枣复合果泥储藏期褐变

Temperature and inhibitor improve browning of snow pear Choerospondias axillaris blend fruit puree during storage

为研究储藏温度、抑制剂种类及浓度对雪梨南酸枣复合果泥在储藏期褐变的影响,通过感官评价法确定复合果泥基础配方,设计单因素实验和正交试验,以褐变度、pH、总酚、Vc含量和色差为指标,分析储藏温度、不同种类和添加量的抑制剂对果泥色差的影响。结果表明:雪梨南酸枣复合果泥基础配方为南酸枣泥∶雪梨泥∶苹果泥=4∶4∶2时,糖浆添加量为7%(白砂糖∶麦芽糖=2∶1);4℃下储藏15d的果泥褐变度最低(2.57),与常温储藏相比,下降了16.0%,总酚下降最少(7.88%),pH受温度影响不显著(P>0.05);在15℃下储藏15d,与未添加抑制剂相比,添加0.8%抗坏血酸的果泥褐变度(2.52)下降了14.1%,添加0.6%柠檬酸的果泥褐变度(2.67)下降了5.93%,抑制剂对pH和总酚的影响均不显著(P>0.05)。正交实验得出最佳护色条件为:0.8%的抗坏血酸+0.4%的柠檬酸+4℃储藏。因此,储藏温度和抑制剂可以改善雪梨南酸枣复合果泥在储藏期的褐变。

To study the effects of storage temperature,type and concentration of inhibitors on browning of snow pear Choerospondias axillaris blend fruit puree during storage,the basic formula of blend fruit puree was determined by hedonic scoring system.Single factor experiment and orthogonal experiment were designed to analyze the effects of storage temperature and different kinds and different addition of inhibitors on the color difference of blend fruit puree with the degree of browning,pH,total phenols,the content of vitamin C and color difference as the indices.The results showed that the basic formula of snow pear Choerospondias axillaris blend fruit puree was as follows:Choerospondias axillaris puree∶snow pear puree∶apple puree=4∶4∶2,and the addition amount of syrup was 7%(custer sugar∶maltose=2∶1).The Browning degree of fruit puree was the lowest(2.57)when stored at 4℃ for 15 days,and decreased by 16.0 % compared with normal temperature,while total phenol decreased by 7.88%.pH was not significantly affected by temperature(P>0.05).After storage at 15℃ for 15 days,the browning degree of fruit puree compared with no adding inhibitors,0.8% ascorbic acid(2.52)and 0.6% citric acid(2.67) decreased 14.1% and 5.93% respectively,and inhibitors had no significant effects on pH and total phenol(P>0.05).Orthogonal experiments showed that the best preservation condition was 0.8 % ascorbic acid+ 0.4% citric acid+ storage at 4℃.Therefore,storage temperature and inhibitors can improve the browning of snow pear Choerospondias axillaris blend fruit puree during storage.