摘要
以9成熟巴厘菠萝果实为材料,研究不同预处理方法(对照CK、柠檬酸、乳酸钙、NaCl、烫漂处理)对速冻菠萝贮藏品质的影响。结果表明:与对照相比,烫漂处理可使果实养分含量快速下降,严重影响果肉风味品质;而NaCl处理则延缓了可溶性固形物、VC、硬度的降低和细胞膜透性的上升,使得速冻菠萝保持较好的商品价值和食用品质。
The pineapple fruit（cv.Bali） harvested at 90 % mature degree were used to investigate the effects of different pre-treatments（control,citric acid,calcium lactate,NaCl and blanching） on the storage quality of frozen pineapple.The results showed that： compared with the control,blanching treatment accelerated the decrease in nutrient contents of fruit pieces treated with during the storage of frozen fruit,and affected seriously the quality and flavor.While,NaCl treatment could delay the loss of TSS,TA and VC,inhibit fruit softening and increasing in membrane permeability and content of MDA,it resulted in the good quality and high value of frozen pineapple.
出处
《食品研究与开发》
CAS
北大核心
2012年第3期195-198,共4页
Food Research and Development
基金
农业部菠萝948项目(2006-G34)
海南省教育厅科技项目(Hjkj2009-28)
关键词
菠萝
速冻
预处理
贮藏品质
pineapple
frozen
pre-treatment
storage quality
