【摘要】 针对8个树莓品种冻藏后贮藏品质变化进行研究,并筛选出适宜冻藏的品种。结果表明:树莓鲜果细胞膜紧贴细胞壁,速冻后胞内失水,细胞膜萎缩,细胞膜与细胞壁分离;在-18℃条件下,随着贮藏时间延长,细胞膜渗透率、汁液流失率升高;硬度下降;可溶性固形物在整个贮藏期中变化都不大;贮藏前30d,总酚和花色苷含量下降较快,贮藏30~120d,总酚和花色苷含量下降缓慢。其中米克、美国22号、胜利在冻藏后能保持较高的细胞完整性,可溶性固形物、花色苷和总酚的保持率均有较好表现,汁液流失率变化较小,为适宜加工速冻树莓的品种。更多还原

【Abstract】 The quality changes of several raspberry cultivars during frozen storage were studied,then suitable raspberry cultivars for frozen had been filtered out. The results showed that fresh raspberry cell membrane got close to cell wall. After quick-frozen,the cell became smaller because of water loss. With the extension of frozen storage under-18℃,the cell membrane permeability and drip loss rate increased. Soluble solids in the entire storage period didn’t change much.In the first 30 days,the total phenolic and anthocyanin content decreased rapidly.Storage between 30~120 days,the total phenolic and anthocyanin contents declined slowly.The results showed that:Meeker,the United States No.22,Victory were more suitable for processing frozen raspberry varieties due to their frozen cells could maintain high integrity,and soluble solids,total phenolics and anthocyanins kept rates that had better performance,the changes of drip loss was smaller than other cultivars.更多还原