2种保鲜方法对脐橙果实风味和色泽变化的影响

以赣南纽荷尔脐橙冷藏和留树保鲜果实为材料,进行品质分析,并运用HPLC技术分析果皮与果肉的类胡萝卜素组成和色泽变化。结果表明,冷藏果实固酸比(17.08)比对照(21.36)降低了4.28;而留树保鲜果实固酸比增加到33.33,约为冷藏果实的2倍;冷藏果实在缺乏光照条件下仍可合成类胡萝卜素,尤其是β-隐黄质和玉米黄质,但是果皮偏黄色,可能是由类胡萝卜素的组成、比例及空间分布的改变引起的;留树保鲜类胡萝卜素的合成积累约为冷藏的1.5倍,果皮呈现鲜艳的橙色,是紫黄质和(9Z)-紫黄质大量积累的结果。

Effect of two fresh-keeping methods on flavor and color quality in Navel orange fruit

This study was carried out with the cold storage fruits and fruits staying on tree of Newhall Navel orange produced in Gannan district of Jiangxi province. The aim was to study the effect of fruits storage method on thequality. High performance liquid chromatography (HPLC) technology was used to investigate the changes in color and carotenoid contents in fruit peel (rind) and pulp. The results showed the ratio of total soluble solids and total titratable acids of cold storage fruit(17.08) were 4.28 less than control (21.36),whereas the ratio of the fruits staying on tree increased to 33.33 which were twice as that of cold storage fruits. Post-harvest pigment synthesis was found in cold storage navel,especially β-cryptoxanthin and zeaxanthin,indicating that light was not the necessary condition in carotenoid synthesis. Furthermore,the color of the peel on cold storage fruits turned to yellow,and it was possibly due to the proportion of different carotenoid components and their spatial distribution in peel tissues. The total carotenoids level of the fruits staying on tree was 1.5 times as that of the cold storage fruits,and the peel color was smart orange,on account of obvious accumulation of violaxanthin and (9Z)-violaxanthin.