Food and Fermentation Industries

Effects of different heat treating on enzymatic deactivation and quality of lemon fruits

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  • 1(School of Food Science and Biological Engineering; Xihua University; Chengdu 610039; China) 2(School of Textile and Food; Sichuan University; Chengdu 610065; China)

Online published: 2018-05-25

Abstract

The effects of different heat treating (water bathing 1; 1.5; 2 min; steam treating 1; 1.5; 2 min) on the enzyme deactivation and main quality of lemon were studied herein. The results showed that longer heat treatment time gave better peroxidase passivation effect in lemon; but could cause greater impact on lemon quality. With the increase of blanching time; and the color change was more obvious; the steam treatment slightly increased the contents of sugar; malondialdehyde; ascorbic acid and phenolic. While in the boiling water; their contents decreased due to their water solubility. After blanching; volatile aroma compounds increased significantly; especially aldehydes and olefins.

Cite this article

YU Xiao-yu1;LI Shao-hua1;WU Qi-xiao2;LIN Hong-bin1;2*;BI Xiu-fang1;CHE Zhen-ming1;XING Ya-ge1 . Effects of different heat treating on enzymatic deactivation and quality of lemon fruits[J]. Food and Fermentation Industries, 2018 , 44(4) : 124 -130 . DOI: 10.13995/j.cnki.11-1802/ts.016051

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