摘要
以10种蓝莓品种果实为实验材料,对其理化和营养指标进行测定分析。结果表明:不同蓝莓品种间的单果质量、密度、硬度等物理指标有一定差异;不同蓝莓品种间的出汁率、总酸、糖酸比、VC、粗蛋白和花色苷的差异较大。伯克利的出汁率最大(78.47%),杜克的出汁率最小(44.75%)。不同蓝莓品种间糖酸比范围为11.01~51.75,可溶性固形物、电导率、p H值和总酚含量差别较小,可溶性固形物含量范围为8.9%~13.3%。不同蓝莓品种间的过氧化物酶活性和多酚氧化酶活性有较大差异。通过聚类分析以及感官评定初步评价,杜克、日出为鲜食的优良品种;伯克利、北陆1和北青为适宜果汁果酒加工的优良品种;圣云、北陆3为适合加工果酱的优良品种。
The physical, chemical and nutritional indicators of blueberry fruit from 10 cultivars were analyzed. Results indicated that single fruit weight, density, firmness and other physical indicators displayed slight differences, but juice yield, total acidity, sugar/acid ratio, vitamin C, crude protein and anthocyanins exhibited significant differences among different blueberry cultivars. The highest juice yield was observed in the Berkeley cultivar and the lowest was in Duke, which were 78.47% and 44.75%, respectively. The sugar/acid ratios ranged from 11.01 to 51.75. Soluble solids, electrical conductivity, p H and total phenol content showed no obvious differences among different blueberry cultivars. The soluble solid content was in a range of 8.9% to 13.3%. The activities of peroxidase(POD) and polyphenol oxidase(PPO) in different blueberry cultivars showed significant differences. Preliminary evaluation by cluster analysis and sensory evaluation indicated that Duke and Sunrise were excellent table blueberry cultivars while Berkeley, Northland 1 and Northblue were excellent cultivars for juicing and wine-making. Saintcloud and Northland 3 were excellent cultivars for jam making.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第21期79-83,共5页
Food Science
基金
公益性行业(农业)科研专项(201303073-04)
辽宁省科技攻关计划项目(2011205001)
关键词
蓝莓
品种
加工适应性
聚类分析
blueberries
cultivar
processing adaptability
cluster analysis
