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制汁用苹果品质评价体系探讨
引用本文:聂继云,刘凤之,李静,杨振锋,王孝娣,李海飞.制汁用苹果品质评价体系探讨[J].果树学报,2006,23(6):798-800.
作者姓名:聂继云  刘凤之  李静  杨振锋  王孝娣  李海飞
作者单位:中国农业科学院果树研究所,辽宁,兴城,125100
基金项目:国家科技攻关计划 , 引进国际先进农业科技计划(948计划)
摘    要:选择8项果实性状指标(可溶性糖、可滴定酸、维生素C、香气、风味、果肉质地、汁液和异味)组成制汁用苹果品质评价体系,其中,前5项为参考指标,后3项为必需指标,浓缩汁用苹果无维生素C和香气2项指标。8项指标分为营养品质指标(包括可溶性糖、可滴定酸和维生素C)、加工品质指标(包括果肉质地和汁液)及感官品质指标(包括异味、香气和风味)3类。制汁用苹果应果肉质地松脆或硬脆,汁液多,允许有不明显涩味。本研究结果为果农和苹果汁生产者选择适宜的苹果品种提供科学依据。

关 键 词:苹果  制汁用品种  品质评价体系
文章编号:1009-9980(2006)06-798-03
收稿时间:2006-08-07
修稿时间:2006-10-08

Study on the evaluation system of quality for juicing apples
NIE Ji-yun,LIU Feng-zhi,LI Jing,YANG Zhen-feng,WANG Xiao-di,LI Hai-fei.Study on the evaluation system of quality for juicing apples[J].Journal of Fruit Science,2006,23(6):798-800.
Authors:NIE Ji-yun  LIU Feng-zhi  LI Jing  YANG Zhen-feng  WANG Xiao-di  LI Hai-fei
Institution:Research Institute of Pomology, Chinese Academy of Agricuhural Sciences, Xingcheng, Liaoning 125100 China
Abstract:It is suggested that the quality evaluation system for juicing apple cultivars should include 8 indexes, including soluble sugar, titratable acidity, vitamin C, aroma, flavor, flesh texture, juice, and peculiar smell. The former 5 are reference indexes, and the later 3 are essential indexes. Vitamin C and aroma are not suitable to be evaluated in apple cultivars for juice concentrate. All the indexes could divided into 3 groups: nutrition quality indexes (including soluble sugar, titratable acidity, and vitamin C), processing quality indexes (including flesh texture and juice), and aesthetic quality indexes (including peculiar smell, aroma, and flesh). For juicing apples the flesh texture must be crisp or firm to crisp; Juice must be much; inconspicuous astringency is permitted. Such the mentioned indexes could be used for choice of the right juicing apple cultivars for growers and processing factories.
Keywords:Apple  Juicing cultivars  Evaluation system of quality  
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