食品与发酵工业 >

2024 , Vol. 50 >Issue 21: 294 - 300

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037979

研究报告

不同成熟度木奶果果实品质及耐贮性

  • 孔方南 ,
  • 颜桢灵 ,
  • 周之珞 ,
  • 周彩霞 ,
  • 卢美瑛 ,
  • 卓福昌 ,
  • 韦优 ,
  • 罗培四 ,
  • 赵静
展开
  • (广西农业科学院广西南亚热带农业科学研究所,广西 龙州,532415)
第一作者:学士,农艺师(赵静高级农艺师和罗培四助理研究员为共同通信作者,E-mail:443868870@qq.com;165456832@qq.com)

收稿日期: 2023-11-20

  修回日期: 2023-12-25

  网络出版日期: 2024-11-28

基金资助

广西农业科学院基本科研业务专项项目(桂农科 2023YM35);广西农业科学院基本科研业务专项项目(桂农科 2023YM38);广西农业科学院基本科研业务专项资助项目(桂农科 2021YT163)

收起

Quality and storability of Baccaurea ramiflora Lour.with different maturity

  • KONG Fangnan ,
  • YAN Zhenling ,
  • ZHOU Zhiluo ,
  • ZHOU Caixia ,
  • LU Meiying ,
  • ZHUO Fuchang ,
  • WEI You ,
  • LUO Peisi ,
  • ZHAO Jing
Expand
  • (Guangxi South Subtropical Agricultural Science Research Institute, Guangxi Academy of Agricultural Sciences, Longzhou 532415, China)

Received date: 2023-11-20

  Revised date: 2023-12-25

  Online published: 2024-11-28

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摘要

以木奶果果实为试材,研究了不同成熟度对果实品质及耐贮性的影响,为确定最佳采收成熟度提供理论依据。结果表明,随着成熟度的提高,果皮颜色由浅红色转粉色至黄粉色,纵径、横径、单果质量、可食率、可溶性固形物含量和固酸比分别上升了7.67%、6.83%、20.05%、8.09%、13.23%和18.51%;色泽指数、硬度和总酚含量分别下降了76.84%、5.94%和18.97%;可滴定酸含量、维生素C含量和总黄酮含量先上升后下降,均在成熟度II时最高,分别为1.39%、3.93 mg/100 g和3.48 mg/g;果形指数和果皮相对电导率较稳定。随着贮藏时间的延长,成熟度III的木奶果果实能够保持较高的硬度、可溶性固形物含量、可滴定酸含量、固酸比、维生素C含量和总酚含量,失重率和果皮相对电导率较稳定。主成分分析及果实品质指数分析表明,成熟度III的木奶果果实品质综合得分最高,且在贮藏过程中综合品质最佳。综上,木奶果果实采收标准为成熟度II~III(花后91~98 d),成熟度III(花后98 d)的果实鲜食品质佳及耐贮性高。

关键词： 成熟度; 木奶果; 果实品质; 耐贮性

本文引用格式

孔方南 , 颜桢灵 , 周之珞 , 周彩霞 , 卢美瑛 , 卓福昌 , 韦优 , 罗培四 , 赵静 . 不同成熟度木奶果果实品质及耐贮性[J]. 食品与发酵工业, 2024 , 50(21) : 294 -300 . DOI: 10.13995/j.cnki.11-1802/ts.037979

Abstract

The effect of different maturities on fruit quality and storability were studied by using Baccaurea ramiflora fruits as test material toprovide theoretical basis for determining the optimal harvesting maturity.The results showed that with the increase of maturity, the peel color changed from light red to pink to yellowish pink, the longitudinal diameter, transverse diameter, weight, edible rate, total soluble solid content and solid acid ratio increased by 7.67%, 6.83%, 20.05%, 8.09%, 13.23%, and 18.51%;Color index, hardness and total phenol content decreased by 76.84%, 5.94%, and 18.97%;Titratable acidity content, vitamin C content and total flavonoids content increased and then decreased, and all of them were the highest at ripening level II, which were 1.39%, 3.93 mg/100 g, and 3.48 mg/g;Fruit shape index and relative pericarp conductivity were stable.With the extension of storage time, B.ramiflora fruits of maturity III was able to maintain high hardness, total soluble solid content, titratable acidity content, solid acid ratio, vitamin C content and total phenol content, weight loss rate and relative conductivity were stable.Principal component analysis and fruit quality index analysis showed that B.ramiflora fruits with maturity III had the highest composite score for fruit quality and had the best composite quality during storage.In conclusion, the harvesting standard of B.ramiflora fruits is maturity II-III (91-98 d after flowering), and the fruits with maturity III (98 d after flowering) have good quality of fresh food and high storability.

Key words： maturities; Baccaurea ramiflora Lour.; fruit quality; storability

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