标题:
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, 张江周, 严程明
关键字:
卡因菠萝, 成熟度, 品质Smooth Cayenne, Maturity Degree, Quality
期刊名称:
《Hans Journal of Food and Nutrition Science》, Vol.3 No.2, 2014-05-26
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。
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.