摘要
为了研究不同形状和厚度对鲜切甜瓜贮藏特性的影响,实验以"金辉"甜瓜为材料,切分为长方体、正方体、梯形体和0.5、1、2cm3种不同的厚度共9种处理方式,贮藏期每间隔2d测定各处理的失重率、可溶性固形物含量(TSS)、Vc含量以及过氧化物酶(POD)、超氧化物歧化酶(SOD)、多酚氧化酶(PPO)等含量的变化。结果表明:鲜切甜瓜在4℃条件下的保鲜效果在1个星期之内最优,贮藏1个星期后开始软化,表面出现黑斑,果实品质急剧下降;1cm厚度梯形体贮藏期间,质地、风味和外观品质最好,保持时间最长,失重率小,可溶性固形物和Vc含量较高,POD、PPO活性峰值出现时间较晚,SOD活性最高,是最好的鲜切甜瓜厚度和形状。
In order to investigate the shape and thickness of fresh-cut melon stored characters,in this experiment,＂Jinhui＂ melon as experimental is cutted into rectangular,cube,trapezoid body and 0.5 cm,1 cm,2 cm three different thickness and a total of nine kinds of treatment.The weight loss,total soluble solids（TSS）,Vc content and peroxidase（POD）,superoxide dismutase（SOD）,polyphenol oxidase（PPO） are measured in every two days during the storage of cut melon.The results showed that the freshcut melon is good at 4 ℃ and may prolong a week for the best quality.A week later,the fresh-cut melon began to represent soften,surface spots,and sharp decline in fruit quality.But the treatment with 1 cm cut-thickness and trapezoid body of fresh-cut melon is best storage thickness and shape because of good texture,flavor and appearance quality,small loss weight,high TTS and Vc,later peaks for POD and PPO activities,and top SOD activity.
出处
《食品科技》
CAS
北大核心
2012年第5期36-41,共6页
Food Science and Technology
基金
中国农业科学院基本科研业务费项目(0032009029)
热带作物种质资源保护与开发利用教育部重点实验室项目(2009)
海南省教育厅2008年高校研究生创新研究项目(Hxwsy2008-05)
关键词
鲜切甜瓜
不同鲜切形状和厚度
贮藏特性
fresh-cut melon
different cut-thickness and shape
storage feature
