山东农业科学2016，Vol.48Issue(3)：114-119,6.DOI:10.14083/j.issn.1001-4942.2016.03.029
鲜切石榴籽粒冷藏效果及有机酸组分含量比较研究
Comparative Study of Cold Storage Effects and Organic Acid Component Contents in Fresh Cut Seeds of Different Pomegranate Varieties
摘要
Abstract
The fresh cut seeds of pomegranate varieties Taishansanbaitian,Mudan and Sanbaisuan were used as materials.The seeds were sterilized under the UV -lamp for 15 minutes,and then stored at (4 ± 0.5)℃ for 18 days.The freshness -keeping effect,organic acid component contents and antioxidant activity were compared among the 3 varieties.The results showed that the fresh cut seeds of pomegranate varieties Mu-dan and Sanbaisuan owned lower weight loss,rotting rate and relative electrolytic leakage,significantly lower oxalic acid content,significantly higher DPPH free radical scavenging rate and citric acid content,and more stable titratable acid and total soluble solid contents compared with Taishansanbaitian during the cold storage. The main organic acids of the 3 pomegranate varieties all were citric acid,malic acid,oxalic acid and tartaric acid.The malic acid content in pomegranate variety Mudan was significantly lower than that in Sanbaisuan and Taishansanbaitian,while the tartaric acid contents of 3 pomegranate varieties were not significantly different during the storage process.The freshness -keeping effect of the 2 sour pomegranate varieties Mudan and San-baisuan were superior to sweet pomegranate variety Taishansanbaitian.The pomegranate variety Mudan had the most stable organic acid component contents and the best freshness -keeping effect.关键词
鲜切石榴籽粒/冷藏保鲜/有机酸Key words
Fresh cut pomegranate seed/Cold storage and fresh -keeping/Organic acid分类
农业科技引用本文复制引用
杨雪梅,尹燕雷,冯立娟,武冲,王菲..鲜切石榴籽粒冷藏效果及有机酸组分含量比较研究[J].山东农业科学,2016,48(3):114-119,6.基金项目
山东省自然科学基金项目 （）
