制汁用苹果品质评价体系探讨Study on the evaluation system of quality for juicing apples
聂继云;刘凤之;李静;杨振锋;王孝娣;李海飞;
摘要(Abstract)：
选择8项果实性状指标(可溶性糖、可滴定酸、维生素C、香气、风味、果肉质地、汁液和异味)组成制汁用苹果品质评价体系,其中,前5项为参考指标,后3项为必需指标,浓缩汁用苹果无维生素C和香气2项指标。8项指标分为营养品质指标(包括可溶性糖、可滴定酸和维生素C)、加工品质指标(包括果肉质地和汁液)及感官品质指标(包括异味、香气和风味)3类。制汁用苹果应果肉质地松脆或硬脆,汁液多,允许有不明显涩味。本研究结果为果农和苹果汁生产者选择适宜的苹果品种提供科学依据。
关键词(KeyWords)： 苹果;制汁用品种;品质评价体系
基金项目(Foundation): 国家科技攻关子课题(2001BA501A32-2-1);; 农业部948资助项目(2006-G28)。
作者(Author): 聂继云;刘凤之;李静;杨振锋;王孝娣;李海飞;
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DOI:
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