食品科学2018，Vol.39Issue(3)：236-244,9.DOI:10.7506/spkx1002-6630-201803036
不同解冻方式对软儿梨果实品质与抗氧化物质含量的影响
Effects of Different Thawing Methods on Fruit Quality and Antioxidant Compound Contents of 'Ruan'er' Pear
摘要
Abstract
Freezing and thawing are two essential steps for the traditional way of 'Ruan'er' pear consumption. Ethephon is widely used in the acceleration of climacteric fruit ripening. This study investigated the effects of two thawing methods (room temperature air and water bath) on fruit quality and the contents of phenolic compounds in naturally ripened and ethephon-treated 'Ruan'er' pear. The results showed that room temperature air thawing could significantly improve titratable acidity (TA), total soluble solids (TSS) content and TSS/TA ratio in naturally ripened fruit compared with water bath thawing. In addition, the fruit maintained higher VC and showed lower stone cell content during room temperature air thawing. Furthermore, room temperature air thawing reduced the TA and TSS content in ethephon-treated fruit compared with water bath thawing but had no effect on TSS/TA ratio, VC content or stone cell content. Both thawing methods had no significant effect on the total phenolic content in naturally ripened fruit but increased the total phenolic content in ethephon-treated fruit. Different thawing methods had different effects on the major individual phenolic compounds with ferulic acid and chlorogenic acid being undetectable in two thawed samples. Similarly, different thawing methods had different effects on the antioxidant properties of the fruit. The antioxidant potency composite (APC) index of water bath-thawed fruit was the highest, followed in decreasing order by air thawed fruit and naturally ripened fruit. The APC index of ethephon-treated fruit was higher than that of naturally ripened fruit and the same result was observed when frozen fruits were thawed by each method.关键词
软儿梨果实/解冻方式/品质/酚类物质/抗氧化能力Key words
'Ruan'er' pear/thawing methods/quality/phenolic compounds/antioxidant activity分类
轻工纺织引用本文复制引用
张忠,马朝玲,丁若珺,毕阳,王毅,魏永波..不同解冻方式对软儿梨果实品质与抗氧化物质含量的影响[J].食品科学,2018,39(3):236-244,9.基金项目
国家自然科学基金地区科学基金项目(31360416) （31360416）
甘肃省农业科技创新项目(GNCX-2012-42) （GNCX-2012-42）
甘肃省财政厅高校基本科研费项目 （）
甘肃省中药材产业科技攻关项目(2014) （2014）
