Effects of frozen storage on the quality of green plum at different processed form
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摘要: 为了解决青梅常温不易保存的问题,开展了冻藏对青梅果品质影响的研究。在-18℃下,将青梅整果、果浆、果汁分别冻藏30 d,每5 d取样分析比较青梅果不同加工形态的可溶性固形物、糖类、总酸、氨态氮、黄酮、VC含量的变化规律,评价冻藏对青梅果品营养物质的影响。研究结果表明,冷藏过程中,青梅整果、果浆和果汁的可溶性固形物、总糖、还原糖、总酸、氨态氮含量呈下降趋势,而且下降比较显著;黄酮和VC含量有所降低,但其含量下降较少,其含量与青梅鲜果接近。在青梅整果、果浆、果汁三种保存形态中,营养物质保持状况,整果优于果浆、果汁。Abstract: In order to overcome the shortage of storage at room temperature,the influence of frozen storage on the quality of green plum was investigated.Under the-18 ℃ conditions,the effects of storage time on the amounts of soluble solid,sugar,total acid,ammoniacal nitrogen,flavonoid and VCof whole fruit,fruit pulp and fruit juice were evaluated and compared every 5 d during the 30 d storage.The results indicated that the amounts of soluble solid,total sugar,reducing sugar,total acid and ammoniacal nitrogen from whole fruit,fruit pulp,and fruit juice were significantly decreased with the time prolonging.However,the concentrations of flavonoid and VCshowed very low decreasing rate,which were similar those of fresh fruit. This result suggested that,among the three forms,nutrient substance of whole fruit was higher than that of fruit pulp and juice under the same frozen conditions.
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Keywords:
- Green plum /
- -18 ℃ Frozen storage /
- Quality influence
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