摘要
对梨的六个种类，95个品种果实制汁特性进行了研究。结果表明：不同梨品种果实的出汁率变化很大，变化范围为16．6％～68．1％，平均值为45．8％，果汁中可溶性固形物的含量变化范围为8．5％～16．3％，平均值为11．7％；可溶性糖含量变化范围为6．3％-15．3％，平均值为9．1％；可滴定酸含量的变化范围为0．05％-1．14％，平均值为0．290k；糖酸比变化范围为7．13—126．40，平均值为48．33；总多酚含量变化范围为0．096～0．265mg／g，平均值为0．169mg／g；褐变度变化范围为0．030～0．625，平均值为0．170。砂梨系统的品种的出汁率高，褐变轻，耐贮存，且果汁多为清汁，果汁鲜亮透明，具有良好的感官品质，是鲜榨梨汁的理想材料；秋子梨系统果汁糖酸含量为最高，但是其果汁褐变比较严重，果汁颜色多为褐色和棕色等深颜色，感官品质较差。种间杂交品种秋香梨褐变程度轻，可溶性固形物含量、可滴定酸含量比较高，糖酸比适度，果汁风味好，耐贮藏，是适合制汁的理想品种。
The physical/chemical characteristics of processed juice of 95 pear cultivars in 6 species were studied, and their suitability for juice processing was evaluated. The results showed that juice yield of different pear cuhivars varied greatly, ranged from 16. 6% to 68.1% with average value 45.8%. The soluble solid content in the fruit juice ranged from 8.5% to 16.3%, its average value was 11.7%. The content of soluble sugar ranged from 6.3% to 15.3%, average value was 9. 1%. The content of titratable acid ranged from 0.0 5 % to 1. 1 4 % , average value was 0.2 9 % . The sugar / acid ratio ranged from 7. 1 3 to 1 2 6.4 0, average value was 48.33. The total phenol content ranged from 0.096 mg,/g to 0. 265 mg/g, average value was 0. 169 mg/g. The brown - becoming degree ranged from 0. 030 to 0. 625, average value was 0. 170. The cultivars of Pyrus pyrifolia （ Burro. ） Nakai were suitable for fresh juice processing because of their light brown - becoming degree, moderate sugar/acid ratio, good sensory quality, high yield and good storage ability. The eultivars of Pyrus ussuriensis Maxim. had the highest sugar and acid content among the tested 6 pear species, but their juice was mostly in brown. Hybrid pear euhivar ＂Qiuxiang＂ was a good cultivar for juice processing due to its light brown - becoming degree, high soluble sugar and titratable acid content, good flavor and storability, and moderate sugar/acid ratio.
出处
《江西农业学报》
CAS
2010年第1期45-49,共5页
Acta Agriculturae Jiangxi
基金
现代农业产业技术体系建设专项资金支助(nycytx-29-2)
公益性行业科研专项(nyhyzx07-026)
关键词
梨
品种
果汁
理化特性
制汁特性
Pear
Cuhivars
Juice
Physical and chemical characters
Juice processing
