摘要 为研究不同采收期对黄桃果实品质特性和微观结构的影响,以4种不同采收期的锦绣黄桃为试验原料,对果实感官品质、质地、色差、微观结构、营养品质进行分析。结果表明:不同采收期的黄桃品质特性和微观结构不同。I期(7月25日采摘)到III期(8月8日采摘),随采收时间的推迟,黄桃果肉可溶性固形物、水溶性果胶、可溶性蛋白、VC含量逐步积累上升,但可滴定酸、原果胶含量逐步下降。I期和Ⅱ期(8月1日采摘)采收的果实硬度较高,微观组织结构紧密,营养品质低于III期。IV期(8月15日采摘)采收果实已过熟,果实软化,组织结构疏松,口感甜软,营养品质低于III期。III期(8月8日采摘)采收果实营养、感官品质最佳,为黄桃鲜食的最佳采收期。本研究为湖南炎陵锦绣黄桃的鲜食适期采收提供了理论依据。 In order to study the changes of quality characteristics and microstructures of yellow peach fruits during different harvest periods,the JinXiu yellow peach fruits harvested in four different periods were used as experimental materials,and their sensory qualities,textures,color differences,microstructures and nutritional qualities were further analyzed.Results showed that quality characteristics and microstructures of yellow peaches varied in different harvest periods.From stage I(July 25th)to III(August 8th),the soluble solids,soluble pectins,soluble proteins,and vitamin C contents were gradually accumulated,while the contents of titratable acids,protopectins were gradually decreased.The fruits harvested in stages I andⅡ(August 1th)showed high hardness,tight microstructures,while their nutritional qualities were lower than that colloected during III period.Fruits harvested in IV period(August 15th)were overly ripe with softening fleshes,loose structures,sweet and soft tastes,but their nutritional qualities were worse than that harvested in III period.Therefore,the fruits harvested in III period(August 8th)showed the best nutrition and sensory qualities,which was selected as the best harvest period.This study provided theoretical basis for suitable harvest period of ready-to-eat yellow peaches from Yanling Country of Hunan Province.
出处 《保鲜与加工》 CAS 北大核心 2021年第4期29-34,共6页 Storage and Process
基金 湖南省现代农业产业技术水果产业体系岗位经费(湘农发[2019]105号) 湖南省重点研发计划(2020NK2048)。
