食品科学2011，Vol.32Issue(16)：357-360,4.
七种日韩梨果泥贮藏稳定性研究
Stability of Seven Kinds of Japanese and Korean Pear Purees during Storage
摘要
Abstract
In this paper,the stability of seven kinds of Japanese and Korean pear purees（Housui,Nansui,Sydney,Crystal,Yuanhuangli,Whangkeumbae and Bretschncideri） during storage was studied.Their pH,reducing sugar,contents of amino acid,5-HMF and soluble phenols and total chromatism were determined.The results showed that the stability order of seven kinds of pear purees during storage was Yuanhuan,Sydney,Crystal,Housui,Nansui,Bretschncideri and Whangkeumbae.Reducing sugar（9.6%～7.2%） and amino acid（4.2～3.5 mg/100 mL） contents were higher in Yuanhuanli compared to other six varieties,but 5-HMF（0.6～1.1 mg/100 g） and soluble phenols（3.3～2.1 mg/g） in Yuanhuanli were less,and the pH（3.3～3.4） and chromatism（22.7～39.9） was the lowest.Therefore,Yuanhuang pear puree reveals the highest storage stability among seven species.关键词
梨泥/贮藏稳定性/褐变Key words
pear puree/storage stability/browning分类
轻工纺织引用本文复制引用
王娟,王然,王佳,肖军霞,王成荣..七种日韩梨果泥贮藏稳定性研究[J].食品科学,2011,32(16):357-360,4.基金项目
“十一五”国家科技支撑计划重点项目 （）
国家梨产业技术体系建设专项 （）
农业部“948”项目 （）
青岛市科技局梨种质资源创新与新品种选育项目 （）
