【摘要】 对梨5个种类,61个品种果实制汁性能进行了研究,结果表明:砂梨和白梨品种制汁褐变程度较轻,其中丰水梨几乎不褐变;脆肉型品种适合制清汁,软溶质品种适合加工浊汁,但有些软溶质品种亦可制清汁;原浆可溶性固形物含量变化范围为9.1%～18.3%,平均值为13.1%,可滴定酸含量变化范围为0.10%～1.60%,平均值为0.45%;出汁率各系统不同品种之间差异较大,变化范围22.3%～84.6%,平均值为54.1%,按系统排列顺序为:砂梨>白梨>种间杂种>西洋梨>秋子梨。综合评价,我国原产的秋子梨品种安梨,出汁率、可溶性固形物、酸度均较高,果汁风味浓郁,且该品种丰产、抗病、耐贮运,是制梨汁的理想品种;花盖、锦香、大南果、八里香、华金和锦丰梨,加工制成的果汁风味浓,口感好,受欢迎,具有较强的市场竞争潜力。更多还原

【Abstract】 The characters of juice-processing of61varieties,belonging to5species were studied.Results showed that the juice of varieties of P.bretschneideri Rehd.and P.pyrifolia(Burm.f.)Nakai were less browning,and the Housui variety(P.pyrifolia(Burm.f.)Nakai)was hardly browning.The pear varieties with crisp fleshed texture can be processed for clear juice.Cloudy juice can be produced from the tender and melting pear fruit,but some soft(tender or melting)pear fruit can also be processed to clear juice.The variation of the value of the soluble solids content of pear juice ranged from9.1%to18.3%,and the average value was13.1%;titratable acidity ranged from0.10%to1.60%,average value was0.45%.The juice percent-age varied from22.3%to84.6%,average value was54.1%.Among the processed varieties,Anli(P.ussuriensis Maxim.)was very suitable for juice-processing because of its high soluble solids content ,high titratable acidity,high percentage of juice-producing;the trees are very productive,resistant to diseases,and good storability and shipping quality.Huagai(P.ussaniensis Maxim.),Jinxiang(species hybrid),Dananguo(P.ussuriensis Maxim.),Balixiang(P.ussuriensis Maxim.),Huajin(species hybrid)and Jinfeng(P.bretschneideri Rehd.)were suitable for juice-processing with good juice flavor and potential market.更多还原