2种保鲜方法对脐橙果实风味和色泽变化的影响Effect of two fresh-keeping methods on flavor and color quality in Navel orange fruit
郭琳琳;刘庆;伊华林;
摘要(Abstract)：
以赣南纽荷尔脐橙冷藏和留树保鲜果实为材料,进行品质分析,并运用HPLC技术分析果皮与果肉的类胡萝卜素组成和色泽变化。结果表明,冷藏果实固酸比(17.08)比对照(21.36)降低了4.28;而留树保鲜果实固酸比增加到33.33,约为冷藏果实的2倍;冷藏果实在缺乏光照条件下仍可合成类胡萝卜素,尤其是β-隐黄质和玉米黄质,但是果皮偏黄色,可能是由类胡萝卜素的组成、比例及空间分布的改变引起的;留树保鲜类胡萝卜素的合成积累约为冷藏的1.5倍,果皮呈现鲜艳的橙色,是紫黄质和(9Z)-紫黄质大量积累的结果。
关键词(KeyWords)： 赣南纽荷尔脐橙;保鲜;品质;高效液相色谱(HPLC);类胡萝卜素
基金项目(Foundation):
作者(Author): 郭琳琳;刘庆;伊华林;
Email:
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