成熟过程中卡因菠萝品质变化规律浅析
Influence of Different Maturity Degrees on Fruit Quality of “Smooth Cayenne” Pineapple

作者: 刘亚男 , 石伟琦 , 马海洋 :中国热带农业科学院南亚热带作物研究所,海南省热带作物营养重点实验室(筹),湛江; 张江周 , 严程明 :中国热带农业科学院南亚热带作物研究所,海南省热带作物营养重点实验室(筹),湛江;中国农业大学资源与环境学院,北京;

关键词: 卡因菠萝成熟度品质Smooth Cayenne Maturity Degree Quality

摘要:

用卡因菠萝1~2成熟,3~4成熟,5~6成熟,7~8成熟,9~10成熟和过熟6个不同成熟度的果实为材料,测定可溶性糖、维生素C、可滴定酸和可溶性固形物等指标,研究自然条件下,不同成熟度对菠萝果实品质的影响,确定最佳食用成熟度。结果表明,随着成熟度升高,四个品质指标含量总体均呈先增加后减少趋势。可溶性糖和维生素C含量都在7~8成熟时达到最高,分别为17.76%和178.11 mg/kg,且与其他各成熟度差异显著。可滴定酸可溶性固形物含量在5~6成熟时达到最高,分别为0.95%和16.87%,但与7~8成熟差异不显著。因此,卡因菠萝7~8成熟时食用可达最佳风味和营养品质。

Abstract: Influence of 6 different maturity degrees on soluble sugar, vitamin C, titratable acid and total soluble solids content of “smooth cayenne” pineapple was studied to ascertain the best maturity degree for eating. The results showed that the quality properties increased firstly and then decreased with the increase of maturity degree. Contents of soluble sugar and vitamin C reached the maximum of 17.76% and 178.11 mg/kg at maturity grades 7 - 8, which were remarkable significantly higher than other maturity degrees. The titratable acid and total soluble solids content reached 0.95% and 16.87% at maturity grades 5 - 6, and they didn’t change remarkably at maturity grades 7 - 8. Assessed generally, maturity grades 7 - 8 are the optimum maturity with the best flavor and nutritional quality for eating.

文章引用: 刘亚男 , 石伟琦 , 马海洋 , 张江周 , 严程明 (2014) 成熟过程中卡因菠萝品质变化规律浅析。 食品与营养科学, 3, 23-28. doi: 10.12677/HJFNS.2014.32005

参考文献

[1] 石伟琦, 孙光明, 邓峰, 等 (2012) 施氮次数对无刺卡因菠萝产量和品质的影响研究. 热带作物学报, 8, 1366-1370.

[2] 刘亚男, 石伟琦, 马海洋, 等 (2013) 不同施氮水平对菠萝产量和品质的影响. 广东农业科学, 18, 49-51.

[3] 严程明, 张江周, 刘亚男, 等 (2012) 5个品种菠萝果实品质比较与分析. 广东农业科学, 19, 42-44.

[4] 马海洋, 石伟琦, 刘亚男, 等 (2013) 氮、磷、钾肥对卡因菠萝产量和品质的影响. 植物营养与肥料学报, 4, 901-907.

[5] Bhugaloo, R.A. (1998) Effect of different levels of nitrogen on yield and quality of pineapple variety queen Victoria. Food and Agricultural Research, 75-81.

[6] Spironello, A., Quaggio, J.A., Teixeira, L.J., et al. (2004) Pineapple yield and fruit quality effected by NPK fertilization in a tropical soil. Revista Brasileira de Fruticultura, 26, 155-159.

[7] Al-Maiman, S.A. and Ahmad, D. (2002) Changes in physical and chemical properties during pomegranate (Punica granatum L.) fruit maturation. Food Chemistry, 76, 437-441.

[8] Al-Said, F.A., Opara, U.L. and Al-Yahyai, R.A. (2009) Physico-chemical and textural quality attributes of pomegranate cultivars (Punica granatum L.) grown in the Sultanate of Oman. Journal of Food Engineering, 90, 129-134.

[9] Opara, L.U., Al-Ani, M.R. and Al-Shuaibi, Y.S. (2009) Physico-chemical properties, vitamin C content, and antimicrobial properties of pomegranate fruit (Punica granatum L.). Food and Bioprocess Technology, 2, 315-321.

[10] Shwartz, E., Glazer, I., Bar-Ya’akov, I., et al. (2009) Changes in chemical constituents during the maturation and ripening of two commercially important pomegranate accessions. Food Chemistry, 115, 965-973.

[11] 周慧娟, 乔勇进, 张绍铃, 等 (2010) 不同成熟度大团蜜露水蜜桃货架期间品质与代谢差异性研究. 果树学报, 2, 244-250.

[12] 吕英民, 王秀芹, 吕增仁, 等 (1996) 鲜果贮藏保鲜研究进展. 中国果树, 2, 45-47.

[13] 中华人民共和国农业部 (1986) GB/T6194-1986, 水果、蔬菜制品可溶性糖含量的测定. 中国农业出版社, 北京.

[14] 中华人民共和国农牧渔业部 (1986) GB/T6195-1986, 水果、蔬菜制品Vc含量的测定. 中国农业出版社, 北京.

[15] 国家标准化管理委员会 (1990) GB/T12293-1990, 水果、蔬菜制品可滴定酸含量的测定. 中国农业出版社, 北京.

[16] 孙芳娟, 韩明玉, 赵彩平, 等 (2007) 采收成熟度对油桃贮藏品质的影响. 西北植物学报, 1, 183-187.

[17] Fawole, O.A. and Opara, U.L. (2013) Effects of maturity status on biochemical content, polyphenol composition and antioxidant capacity of pomegranate fruit arils (cv. Bhagwa). South African Journal of Botany, 85, 23-31.

[18] Zhang, M., Tao, Q., Huan, Y.J., et al. (2002) Effect of temperature control and high humidity on the preservation of JUFENG grapes. International Agrophysics, 16, 277-281.

[19] Pinillos, V., Juan, J., Hueso, J.L., et al. (2011) Changes in fruit maturity indices along the harvest season in “Algerie” loquat. Scientia Horticulturae, 129, 769-776.

[20] 何志刚, 林晓姿, 李维新, 等 (2004) 采收成熟度对枇杷果实品质和耐贮性的影响. 江西农业学报, 4, 34-38.

分享
Top