贮藏条件对草莓浆理化成分和品质变化的影响

摘要

The objective of the study was to clarify the components and quality changes of strawberry puree during storage at different temperatures.The changes in anthocyanin,VC,titratable acid,soluble solids and taste sensing were studied during storageat amhient (25 ℃),0 ℃,4 ℃ and-18 ℃ freeze.Results showed that anthocyanin residual rate of strawberry puree was 12.56％ and 70.6％ at room temperature and 4 ℃storage for 60 days,0 ℃ and-18 ℃ freeze for 60 days was above 88％.VC residual rate was 42.26％ and 73.21％ at room temperature and 4 ℃ storage for 60 days,0 ℃ and freeze storage was above 90％.Titratable acid and soluble solids had no obvious change.More obvious advantages of 0 ℃ and freeze storage were observed after 60 days storage such as color and taste sensing.The lower temperatureat 0 ℃ and-18 ℃ showed more advantages to preserve the quality of strawberry puree during storage,which could slow down the degradation of anthocyanins and VC,and was more suitable temperatures for the storage of strawberry puree.The results provide reference for processing and storage of strawberry puree.%探明贮藏条件对草莓浆理化成分和品质的影响.研究了常温(25℃)、0、4、-18℃冷冻贮藏期间草莓浆花色苷、VC:、可滴定酸、可溶性固形物、风味的变化.结果表明,贮藏60 d,常温和4 ℃冷藏草莓浆花色苷保留率为12.56％和70.6％,0℃和-18 cc冷冻贮藏草莓浆花色苷保留率仍在85％以上,常温和4℃贮藏VC保留率分别为42.26％和73.21％,0℃和冷冻贮藏VC保留率均为90％以上;可滴定酸和可溶性固形物在0℃和冷冻贮藏60 d内无显著变化;0℃和冷冻贮藏草莓浆的色泽明显优于常温贮藏;-18℃冷冻贮藏可以较好的保持草莓浆的酸味、甜味等味觉感官品质.经综合评价,0℃和-18 ℃冷冻环境条件有利于草莓果浆品质的保持,可显著延缓花色苷和Vc的降解,是较合适的草莓浆保藏温度,本文为草莓浆加工与保藏提供了参考.