摘要
以台农芒果为材料,采用20 MPa高压分别处理1、5、10、15、20 min,对照组不做任何处理。将处理组和对照组在13 ℃环境下贮存7 d,测定采后芒果处理前后的色泽,失重率,硬度,可滴定酸,可溶性固形物,维生素C(V C),类胡萝卜素,总酚,抗氧化能力的变化。结果表明,采后芒果在20 MPa下处理不同时间对其均有一定影响,其中处理20 min对芒果即食和即用最佳,不仅明显改善了芒果在采后作为即食和即用过程中营养成分的下降趋势,而且显著增加了芒果中抗氧化成分的含量,特别是类胡萝卜素含量的增加更为明显,最大可提高2倍,因此大大提高了抗氧化能力。实验证明,适当的高压处理不失为新鲜芒果采后即食和加工的一种好方法。
TaiNong mango was treated with high pressure (20 MPa) for 1, 5, 10, 15, and 20 min, respectively. The treatment groups and control group were stored at 13 ℃ for 7 d. The changes in color, weight loss rate, hardness, titratable acid, solid content, VC, carotenoids, total phenols, and antioxidant capacity of mango were measured before and after treatment. The results showed that the high pressure treatment with varied duration all had certain effects, and treated for 20 min had the best effect in terms of making the mango ready-to-eat and ready-to-use. Moreover, treated the mango at 20 MPa for 20 min not only delayed the reduction in nutrient components in ready-to-eat and ready-to-use mango, but also significantly increased the contents of antioxidant components, with carotenoids in particular, as it could be maximally increased by two times. Therefore, this study proved that proper high pressure treatment is a good method to process fresh postharvet mango to make it ready-to-eat.
作者
彭达
胡凯
刘秋豆
谢笔钧
孙智达
PENG Da;HU Kai;LIU Qiudou;XIE Bijun;SUN Zhida(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第10期174-181,共8页
Food and Fermentation Industries
关键词
高压处理
采后
芒果
营养活性成分
抗氧化能力
high pressure treatment
postharvest
mango
nutrient active ingredients
antioxidant capacity
