低温贮藏下不同SSC阿克苏富士苹果制汁的适宜性

【目的】 检测分析不同可溶性固形物含量(Soluble solid content,SSC)等级阿克苏富士苹果贮藏期内的鲜榨汁品质变化,研究适宜非浓缩还原苹果汁加工原料果实的品质等级、分级方法和贮藏时限,为生产上选择适宜的制汁原料果实提供参考。【方法】 采收3个成熟期的果实,以SSC作为果实采收品质的分级识别指标,使用近红外无损检测器测定样果并根据统计结果建立分级标准。果实分级包装后于(-1±1)℃环境下冷藏,比较不同SSC等级果实贮藏150 d内的鲜榨汁品质指标变化,分析适宜制汁果实的等级以及贮藏期限。【结果】 低SSC(11.0%~12.9%)、中SSC(13.0%~14.9%)、高SSC(15.0%~16.9%)3个等级果实贮藏90 d后的鲜榨汁品质均发生明显劣变,风味和色度降低以及褐变度升高。低SSC(11.0%~12.9%)等级果实适宜贮藏期90 d内,鲜榨汁固酸比为37.04,酸甜风味突出;色泽值分别为49.20、30.65、85.74,呈亮黄色;总酚含量为169.25 mg GAE/L,悬浮稳定性为25.48%,褐变度为0.331,鲜榨汁较为稳定,于3个SSC等级果实的鲜榨汁中品质保持较为突出。【结论】 SSC为11.0%~12.9%、(-1±1)℃条件下贮藏期小于90 d的阿克苏富士苹果,可作为其适宜制汁的原料,加工非浓缩还原苹果汁的品质相对较好。

Study on Juice Suitability of Different SSC Aksu Fuji Apples Stored at Low Temperature

【Objective】 To detect and analyze the quality changes of freshly squeezed juice of Aksu Fuji apple with different soluble solids grades during storage period and determine the quality grade, grading method and storage time for fruit suitable for non-concentrated apple juice-processing raw materials in the hope of providing the reference for the selection in production. 【Methods】 The fruits in three mature stages were harvested, SSC was used to be the classification identification index of fruit harvest quality, and NIR non-destructive detector was used to measure samples and establish grading standards, which were based on statistical results.The fruits were divided into different grades and packaged before refrigeration at (-1±1)℃, the fresh juice quality index changes in different SSC grade fruits were compared, which was stored for 150 days, the grade and the storage period of suitable fruit for juice-processing were analyzed and defined. 【Results】 The quality of freshly squeezed juice of the three grades of low SSC (11.0%-12.9%), medium SSC (13.0%-14.9%), and high SSC (15.0%-16.9%) after storage for 90 days was significantly degraded, which was mainly manifested by the decrease in flavor and color, and increase in browning. suitable storage time within 90 d of low SSC (11.0%-12.9%) grade fruit for juice-processing, solid-acid ratio of 37.04, color value of 49.20, 30.65, 85.74, total phenol content of 169.25 mg GAE/ L, suspension stability of 25.48%, browning degree of 0.331 were detected with outstanding sour-sweet flavor, bright yellow and good suspension stability, which was better of the quality in the freshly squeezed juice of the three SSC grade fruits. 【Conclusion】 Aksu Fuji apple with SSC of 11.0% to 12.90% and a storage period of less than 90 days at (-1 ± 1)℃ can be used as suitable raw materials for juice-processing and the quality of processed non-concentrated reduced apple juice is relatively good.