| 红肉火龙果与白肉火龙果的品质分析 |
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| 引用本文： | 李 涛,王明月,杜海群,杨春亮.红肉火龙果与白肉火龙果的品质分析[J].保鲜与加工,2015,15(4):59-61. |
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| 作者姓名： | 李 涛 王明月 杜海群 杨春亮 |
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| 作者单位： | 中国热带农业科学院农产品加工研究所;中国热带农业科学院农产品加工研究所;中国热带农业科学院农产品加工研究所;中国热带农业科学院农产品加工研究所 |
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| 基金项目： | 农业部财政专项，农产品质量安全监管（风险评估）项目（GJFP2014011） |
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| 摘 要： | 以不同种类的火龙果为试材,分析红肉火龙果和白肉火龙果的营养成分。结果表明:红肉火龙果的可溶性固形物含量显著高于白肉火龙果(P0.05),可滴定酸含量差异不显著,其口感比白肉火龙果稍甜,二者均富含蛋白质和膳食纤维,也有一定含量的VC,但差异不显著。
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| 关 键 词： | 红肉火龙果 白肉火龙果 品质 |
Quality Analysis of Red Pitaya and White Pitaya |
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| Abstract: | Taking the different kinds of pitaya as test material, this paper analyzed the nutritional components of red pitaya and white pitaya. The results showed that, soluble solids content of the red pitaya was significantly higher than that of white pitaya(P < 0.05), but there was no significant differences in the content of titratable acid, taste of red pitaya was slightly sweeter than white pitaya. Both of red pitaya and white pitaya were rich in protein and dietary fiber, and also had a certain concentration of VC, but the difference was not significant. |
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| Keywords: | red pitaya white pitaya quality |
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