摘要
研究贮藏温度(20℃和4℃)对红肉脐橙(C.sinensis Osbeck)果实类胡萝卜素含量的影响。结果表明:贮藏温度对红肉脐橙果皮和果肉类胡萝卜素含量的影响存在明显组织特异性。常温(20℃)对红肉脐橙果皮着色的积极作用只维持在贮藏的前5周,随着贮藏时间延长,果皮总类胡萝卜素含量基本保持不变;低温(4℃)能基本保持贮藏初期果皮类胡萝卜素含量,但含量低于常温贮藏。除贮藏10周时β-胡萝卜素、叶黄素、α-隐黄素含量有一个小幅增加外,常温对红肉脐橙果肉类胡萝卜素总体影响不大;低温贮藏的红肉脐橙果肉类胡萝卜素含量于采后1周达到峰值,随后含量基本保持稳定。
Carotenoids affect the external fruit quality and nutritional quality of citrus fruit greatly. In present study, effects of storage temperature （20 ℃ and 4 ℃） on carotenoid contents in fruit of ＇Cara Cara＇ navel orange （Citrus sinensis Osbeck） was investigated. Results showed that the storage temperature affected the carotenoid contents in peel and pulp of ＇Cara Cara＇ in a tissue-specific manner. Room temperature （20 ℃） showed a positive role in pigmentation in peel of ＇Cara Cara＇ only before 5 weeks of storage, but the total carotenoids remained a nearly stable level as time progressed. Low temperature （4 ℃） could maintain carotenoid contents in peel before early storage, but the contents were lower than those under room temperature. Except a slight increase in contents of fl-carotene, lutein, a-cryptoxanthin at 10 weeks of storage, carotenoid contents in the pulp stored at 20 ℃ was not influenced. In contrast, the contents of carotenoid in the pulp under low temperature reached the peaks at one week of storage, and then remained nearly stable levels.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第4期255-260,共6页
Food Science
基金
国家自然科学基金青年科学基金项目(30901010)
关键词
类胡萝卜素
柑橘
果实
贮藏温度
carotenoids
Citrus
fruit
storage temperature
