文档介绍：湖南农业科学(HUNAN AGRICULTURAL SCIENCES ) 2021(2): 87-90, 95
引用he freeze-thaw treatment produced a big temperature difference with fast
h eat—tran sterring characteristics. The lye treatment corroded the peel and destroyed the tissue structure of sarcocarp, meanwhile trans teired
heat fast, resulting in a big loss of nutrition quality. Although freeze-thaw and lye tteatments are less difficult, the quality loss rate is high,
and the mature degree is heavy, leading to a poor fruit quality. The enzymatic treatment was mild, but the efficiency of peeling was not
obvious, and the effects of pectinase and cellulase on pericarp were small. Therefore, the hi gh-temperature short-term blanching treatment
is a relatively simple and suitable environment-friendly peeling method.
Key words： kiwifruit; enzymatic peeling; manual peeling; blanching; iye treatment; freeze-thaw treatment; peeling efficiency; quality
我国是獗猴桃的起源中心，种质资源极为車富：一方面其加工产品如果干、果酒、果脯、果汁、罐头
中华3弥猴桃（曲Planch Vhr. Chinensis ）等宀深受消费者的喜爱，市场潜力巨大。因此，积
和美味扌弥猴桃Uctinidiadeliciosa'）是栽培利用最广泛极研发獄猴桃深加工技术是保证3弥猴桃产业可持续发
的2个品种［|-3］o B猴桃含有丰富的糖、酸、维生素展的有效途径”
C和酚类等营养成分和功能性成分，常食有益于身体獗猴桃果面不光滑，易附尘