为探究不同冷却液对鲜切皇冠梨品质特性的影响,对鲜切梨进行空气冷却、水浸渍冷却、载冷液浸渍冷却处理,通过测定冷却速率、呼吸强度、硬度、色差、总酚以及多酚氧化酶(polyphenol oxidase, PPO)和过氧化物酶(peroxidase, POD)活性等指标,探究不同冷却液对鲜切梨块品质的影响。结果表明,浸渍冷却与空气冷却相比,浸渍冷却明显提高冷却速率,缩短冷却时间;浸渍液中添加氯化钠、维生素C及乳酸钙,使鲜切梨的呼吸强度得到显著抑制(P<0.05),有效维持了可滴定酸含量及梨块的色泽;同时,硬度也得到了较好的保持,接近于新鲜皇冠梨块;总酚含量、PPO活性和POD活性之间呈正相关,且总酚含量保持在较高水平。综上,氯化钠、维生素C及乳酸钙溶液浸渍冷却不仅可提高冷却速率,降低呼吸强度,维持总酚含量,还能保持鲜切皇冠梨的硬度与色泽。
To investigate the effects of different coolants on the quality characteristics of fresh-cut Huangguan pear, fresh-cut pears were treated with air cooling, water immersion cooling, and cold liquid impregnation cooling. The effects of different coolants on the quality of fresh-cut pears were studied by measuring cooling rate, respiratory intensity, hardness, chromatic aberration, total phenols, polyphenol oxidase (PPO), and peroxidase (POD) activity. Results showed that compared with air cooling, immersion cooling significantly increased the cooling rate and shortened the cooling time, and the addition of sodium chloride, vitamin C, and calcium lactate significantly inhibited the respiratory intensity of fresh-cut pear, effectively maintaining the titratable acid content and pear color, and maintained the hardness, which was close to that of fresh Huangguan pear. There was a positive correlation between total phenol content, PPO activity, and POD activity, and the total phenol content remained at a high level. In summary, sodium chloride, vitamin C, and calcium lactate solution immersion cooling not only increased the cooling rate, reduced the respiratory intensity, and maintained the total phenol content, but also maintained the hardness and color of fresh-cut Huangguan pear.
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