不同贮藏条件下成熟椰子水品质变化规律研究

以成熟椰子水为试验材料,以吸光度、pH、白利糖度和电导率为指标,结合感官评价对4个贮藏温度下的椰子水品质变化特点进行分析。结果表明,各处理随贮藏时间延长,吸光值均逐渐增大,pH值均逐渐减小,电导率呈增大趋势;温度越低,吸光值增大越缓慢和pH维持稳定的时间段越长,说明低温更有利于椰子水的贮藏;相同贮藏温度,密封和非密封保存时间无差别,37℃可保存5 h,24℃可保存8 h,14℃可保存22 h,4℃可保存7 d。椰子水的吸光值和p H值剧变时间点与椰子水变质时间节点最接近,其中吸光值变化最为显著,吸光值和pH变化可作为反映椰子水变质的主要指标;椰子水收集后迅速降至4℃可满足工业生产要求。

Quality Changes of Mature Coconut Water under Different Storage Conditions

Mature coconut water was stored at 4 different temperatures,and its quality was analyzed by using light absorption,pH,Brix,electrical conductivity as indexes together with sensory evaluation.The results showed that light absorption went up,pH declined,and electrical conductivity tended to increase with the storage time.When the storage temperature was lower,the light absorption increased slowly and pH change took a longer time,which showed that low temperature was more beneficial for coconut water preservation.The coconut water stored at the same temperature had similar quality no matter if it was sealed or exposed to air.The coconut water could be kept for 5 hours at 37℃,8 hours at 24℃,22 hours at 14℃,1 week at 4℃.The time for sudden change of light absorption and pH were the most closely related to the deterioration of coconut water,especially the time for change of light absorption.The light absorption and pH were the main indicators for coconut water deterioration.Coconut water met the industrial production requirements when it was rapidly cooled to 4℃ right after mature coconut was opened.