文档介绍：Agrifood engineering 农产品工程
O2 浓度对鲜榨番木瓜汁品质的影响
汪雪雁, 张钦发, 何淑华, 张义珂
(华南农业大学食品学院, 广东广州 510000)
【摘要】以鲜榨番木瓜汁为研究对象, 以番木瓜汁感官评价及果汁中糖、酸、醇和醛的变化量作为其品质的判定
指标, 以不同浓度的 O2 气体成分对鲜榨番木瓜汁进行储藏, 研究气调储藏对鲜榨番木瓜汁品质的影响。结果表明: 随
着储藏时间的延长, 在高 O2 浓度下, 番木瓜汁的品质明显变化较快, 而在低 O2 浓度为下, 番木瓜汁的品质变化较慢。
所以, 低的 O2 浓度利于鲜榨番木瓜汁的保藏。
【关键词】鲜榨番木瓜汁; 气调; 保藏; 品质
中图分类号: TS ; TS 文献标识码: A 文章编号: 2095-6495 (2015) 05-0054-04
Influence of O2 Concentration on Fresh Papaya Juice Quality
WANG Xue-yan, ZHANG Qin-fa, HE Shu-hua, ZHANG Yi-ke
(College of Food, South China Agricultural University, Guangzhou City, Guangdong Province 510000)
Abstract: Taking fresh papaya juice as research object, effect of controlled atmosphere storage on its qualitywas studied
by the means of storing it in O2 gas with different concentrations, taking variations of sugar, acid, alcohol, aldehyde and sensory
evaluation in fresh papaya juice as index to judge its quality. Results indicated thatthere were apparent quicker changes of quality
of papaya juice in higher concentration of oxygenas the storage time extension, while changes slowdown in lower oxygen concen鄄
tration. Conclusion was that low concentration of O2 was conducive to preservation of fresh papaya juice.
Key words: fresh papaya juice; controlled atmosphere; preserve; quality
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番木瓜, 是蔷薇科木瓜属植物贴梗海棠的果实, N2 保藏等, 对于番木瓜汁的保藏, 冲入 CO2 气体
果实色泽金黄, 风味鲜美, 富含