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不同产地辣椒生长过程品质变化分析 被引量:1

Analysis of Quality Change of Capsicum annuum in Growing Process from Different Producing Areas
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摘要 为调控剁辣椒产品品质并扩大其原料来源,本文以剁辣椒加工常用品种“辣丰33号”为研究对象,通过对山东和山西两产地辣椒5个不同生长阶段进行研究,探究其果实生长过程品质变化规律。结果表明,两产地辣椒生长过程中品质特性变化趋势基本一致,V_(C)和总辣椒素含量随果实生长出现不同程度的上升;可溶性固形物、酸度、总多酚、DPPH·清除能力、FRAP、ABTS^(+)·清除能力随果实生长呈先下降后上升趋势;有机酸、总灰分、Mg、Ca、Mn、Fe则随果实生长出现不同程度的下降。此外,山东产地辣椒的V_(C)、可溶性固形物、有机酸、总辣椒素等含量总体高于山西产地(P<0.05),而山西产地辣椒仅在果长、果宽和单果重具有一定优势。聚类分析表明不同产地相同生长阶段辣椒品质接近,且绿熟期(S3)是辣椒生长过程中品质变化的转折点。综上所述,山东和山西两产地辣椒发育期品质变化基本一致,红熟期(S4)相比于其它时期更利于剁辣椒的加工。 As the common varieties of chopper pepper process,“La Feng 33”was selected as the research object.Five different growth stages of pepper from Shandong and Shanxi provinces were analyzed to explore the quality changes of pepper fruit during the growth process,which was essential for regulating the quality of chopped pepper and expanding the raw material sources.The results showed that the change trend of quality characteristics of pepper in the two regions was basically the same during the growth process.The content of V_(C) and total capsaicin increased with fruit growth to some extent;soluble solids,acidity,total polyphenols,DPPH·scavenging capacity,FRAP,ABTS^(+)·scavenging capacity decreased first and then increased with fruit growth;organic acids,total ash,Mg,Ca,Mn and Fe decreased with fruit growth.In addition,the contents of V_(C),soluble solids,organic acids and total capsaicin in Shandong producing area were higher than those in Shanxi producing area(P<0.05),but the peppers from Shanxi Province only had advantages in fruit length,fruit width and single fruit weight.Cluster analysis showed that the quality of pepper at the same growth stage was similar in different producing areas,and the green ripening stage(S3)was the turning point of quality change in the growth process of pepper.Overall,the quality change was similar between Shandong and Shanxi producing area,and the red ripe stage(S4)was beneficial for pepper chopping processing.
作者 肖何 刘洋 王馨瑶 杜秋 覃业优 胡嘉亮 王蓉蓉 蒋立文 XIAO He;LIU Yang;WANG Xinyao;DU Qiu;QIN Yeyou;HU Jialiang;WANG Rongrong;JIANG Liwen(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Tantanxiang Food Technology Co.,Ltd.,Changsha 410128,China)
出处 《食品工业科技》 CAS 北大核心 2023年第13期316-324,共9页 Science and Technology of Food Industry
基金 湖南特色发酵蔬菜加工关键技术及标准化研究与示范(2020NK2027)。
关键词 辣椒 生长过程 产地 品质 聚类分析 peppers growth process producing area quality clustering analysis
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