摘要
‘翠香’猕猴桃采购时通常质地较硬,需经贮藏软化后方可食用,然而猕猴桃属于呼吸跃变型果实,易出现集中成熟现象,家庭贮藏期间猕猴桃果实品质演变不可控,易导致消费体验不佳,购买欲望降低。该研究基于理化特性、感官品质、香气特征等维度系统解析了‘翠香’猕猴桃在家庭贮藏条件下果实品质演变规律。就理化特性而言,家庭贮藏期间猕猴桃果实可滴定酸含量及硬度显著降低,总可溶性固形物含量、糖酸比和失重率呈显著上升趋势。基于上述指标的相关性,选用硬度指标建立零级动力学货架期预测模型,且该模型具有良好的精度和可靠性。同时,人工感官评价表明,除外观得分在贮藏期间持续降低外,其感官指标如色泽、香气、滋味、质地等得分显著上升,在第11天时达峰值,故‘翠香’猕猴桃人工感官总得分在采后家庭贮藏第11天时最高,此时最宜食用。采用气相色谱-质谱联用技术对猕猴桃香气特征进行评价,共检测出513种挥发性有机化合物,酯类物质含量在不同家庭贮藏阶段猕猴桃样品中均表现出最高的占比,萜类物质则在种类上表现出最高的占比。第1天和第7天的挥发性物质含量更丰富,香气更为复杂,醛类物质含量最高,具有突出的草本植物气息;第11天时酯类物质在总挥发性成分中的占比显著高于第1天和第7天,果香味和甜味更为馥郁。
‘Cuixiang’kiwifruit are usually hard when purchased and need to be stored to soften before they can be eaten.However,kiwifruit are respiratory leaps that are prone to concentrated ripening,and the uncontrollable evolution of kiwifruit fruit quality during home storage can lead to a poor consumer experience and a reduced desire to buy.In this paper,the evolution of fruit quality of‘Cuixiang’kiwifruit under home storage conditions was systematically analyzed based on the dimensions of physicochemical characteristics,organoleptic quality,and aroma characteristics.In terms of physicochemical characteristics,titratable acid content and hardness of kiwifruit decreased significantly during home storage,while the content of total soluble solids,sugar-acid ratio,and weight loss tended to increase significantly.Based on the correlation of the above indexes,hardness was chosen to establish a zero-level kinetic shelf-life prediction model,and the model had good accuracy and reliability.Meanwhile,the artificial sensory evaluation showed that,except for the appearance score,which continued to decrease during the storage period,the scores of other sensory indexes,such as color,aroma,taste,texture,etc.,increased significantly and peaked on the 11th day.Therefore,the total artificial sensory scores of‘Cuixiang’kiwifruit were the highest on the 11th day of home storage,which was the most suitable for consumption at this time.Gas chromatography-mass spectrometry was used to evaluate the aroma profile of kiwifruit,and a total of 513 volatile organic compounds were detected,with ester concentrations accounting for the highest percentage of kiwifruit samples at different stages of home storage,and terpenes showing the highest percentage of species.On the 1st day and the 7th day,the volatiles were more abundant and the aroma was more complex,with the highest content of aldehydes and a prominent herbaceous note.On the 11th day,the proportion of esters in the total volatiles was significantly higher than that on the 1st day a
作者
李欣怡
孙翔宇
张文慧
张敏
彭雯
张春玲
马婷婷
LI Xinyi;SUN Xiangyu;ZHANG Wenhui;ZHANG Min;PENG Wen;ZHANG Chunling;MA Tingting(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China;College of Enology,Northwest A&F University,Yangling 712100,China;Ankang Municipality Agricultural Science Research Institute,Ankang 725021,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第22期19-27,共9页
Food and Fermentation Industries
基金
国家自然科学基金项目(32372261)
陕西省重点研发计划项目(2023KXJ-171,2023-YBNY-176)。
关键词
‘翠香’猕猴桃
家庭贮藏
理化特征
货架期
感官品质
香气
‘Cuixiang’kiwifruit
home storage
physicochemical characteristics
shelf life
sensory quality
aroma
