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投稿时间：2023-12-19
投稿时间：2023-12-19
中文摘要: 为研究不同预处理对鲜食石榴籽粒贮藏品质的影响，以鲜食石榴为试材，对石榴籽粒进行柠檬汁喷洒处理或抗坏血酸钙浸泡处理，测定其外观和营养品质。结果表明：在柠檬汁处理中，贮藏至第15 天时，20 g 柠檬汁处理组的失重率、腐烂率、pH 值较对照组分别降低了1.58%、3.82%、0.09，在柠檬汁处理组内延缓褐变效果最佳。在抗坏血酸钙处理中，贮藏至第15 天时，4% 抗坏血酸钙组的失重率、腐烂率、pH 值较对照组分别降低了2.27%、8.78%、0.16。柠檬汁处理和抗坏血酸钙处理与对照组相比，货架期均延长了3 d。其中，4%抗坏血酸钙组的失重率、腐烂率和pH 值最低，硬度、可溶性固形物含量和感官评分最高，为较适宜的预处理方式。
Abstract:In this study，fresh pomegranate seeds were used as experiment materials to investigate the effect of different pre-treatments on the seeds' storage quality. Fresh pomegranate seeds were treated with lemon juice spray or calcium ascorbate soaking before their appearance and nutritional quality were determined. The results showed that in lemon juice treatment groups，the weight loss rate，decay rate，and pH value of the group sprayed with 20 g lemon juice were reduced by 1.58%，3.82%，and 0.09 respectively compared to the control group when stored until the 15th day. The best effect of delaying browning was observed in the lemon juice treatment group. As for the treatment with calcium ascorbate，the weight loss rate，decay rate，and pH value of the group soaked in 4% calcium ascorbate decreased by 2.27%，8.78%，and 0.16 respectively compared to the control group when stored until the 15th day.Compared with the control group，the shelf life of fresh pomegranate seeds under lemon juice treatment and calcium ascorbate treatment was extended by 3 days. Among them，the weight loss rate，decay rate，and pH value of the group soaked in were the lowest，while the hardness，soluble solid content，and sensory score were the highest，making 4% calcium ascorbate soaking a more suitable pre-treatment method.
文章编号：202420003 中图分类号： 文献标志码：
基金项目:新疆维吾尔自治区重点研发任务专项（2022B02030）
| 作者 | 单位 |
| 孙婉卿1，朱沐华2，阎瑞香1*，陈君然3 | 1.天津科技大学食品科学与工程学院，天津 300457；2.天津科技大学轻工科学与工程学院，天津 300457；3.新疆优产农业科技发展有限公司，新疆 策勒 848300 |
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