食品与发酵工业2024，Vol.50Issue(1)：256-264,9.DOI:10.13995/j.cnki.11-1802/ts.033476
3个井冈蜜柚品种糖酸组分含量和采后甜酸风味变化
Changes in sugar and organic acid contents and sweet and sour flavor of three Jinggang honey pomelo varieties after harvest
摘要
Abstract
Jinggang honey pomelos mainly including Taoxi,Jinsha,and Jinlan are the local pomelo germplasm resources in Ji'an City,Jiangxi province.To provide a base for controlling their storage quality,the changes of sucrose,fructose,glucose,citrate,oxalate,malate,quinate,ascorbate,and tartrate were quantified by HPLC-20A,and the sweetness and acidity flavor were investigated during the 150-day storage period at an interval of 30 days.Results showed that more than 47％of the sugar in the three varieties was sucrose and more than 52％of the acid was citric acid.During storage,sucrose fluctuated and decreased while glucose and fructose increased first and then decreased.Citric acid and total acid increased and peaked after 90-120 days.The changing trend of the sweetness-acidity ratio was similar to that of the sugar-acid ratio but different from that of the solid-acid ratio.The overall performance was Jinsha＞Jinlan＞Taoxi.The sweetness-acidity ratio of Jinsha and Jinlan pomelo decreased to the valley value after 120 days,and the sweetness-acidity ratio of Taoxi pomelo reached a peak after 60 days.Principal component analysis showed that the changes in the sugar-acid flavor of the three vari-eties were specific.The commonness was that the sweetness value was positively correlated with the total sugar content,and the sweetness-acidity ratio and sugar components(glucose and fructose)were negatively correlated with citric acid and total acid,respectively.The sweetness-acidity ratio of Taoxi pomelo was positively correlated with glucose and the sweetness-acidity ratio of Jinsha and Jinlan pomelo was positively correlated with sucrose.According to the change rule of sweetness-acidity ratio,the critical period of sweet-acid flavor change of Taoxi pomelo was 60 days,and that of Jinsha and Jinlan pomelo was 120 days.关键词
柚/风味品质/采后/甜酸比/糖/柠檬酸Key words
pomelo/flavor quality/postharvest/sweetness-to-acidity ratio/sugar/citric acid引用本文复制引用
李峰,林雄,占敏宣,李宏祥,陈金印,马巧利..3个井冈蜜柚品种糖酸组分含量和采后甜酸风味变化[J].食品与发酵工业,2024,50(1):256-264,9.基金项目
江西省柑橘产业体系基金项目(jxars-07) （jxars-07）
国家自然科学基金项目(32160734) （32160734）
江西省自然科学基金项目(20212BAB205010) （20212BAB205010）
江西省2011协同创新中心项目(JXGS-05) （JXGS-05）
