摘要
成熟度是影响胡椒产品品质的重要因素之一,为探明成熟度对胡椒果实主要理化指标的影响及其规律,研究了胡椒果实成熟度与色差a值、可溶性固形物、可滴定酸、果胶、胡椒碱的质量关系。结果表明:不同成熟度胡椒果实中理化指标差异较大,且色差a值、可溶性固形物含量与胡椒成熟度呈显著正相关,相关系数分别为1和0.977;可滴定酸含量与胡椒成熟度呈显著负相关,相关系数为0.986。胡椒采收后,可将色差a值、可溶性固形物、可滴定酸含量作为关键指标区别不同成熟度的果实。
Maturity is one of the important factors affecting the quality of pepper products.The color index a value,content of soluble solids,titratable acid,pectin,piperine in different maturity of pepper fruit are studied to find out the influence of maturity on the main physical and chemical indexes of pepper fruit and the change rule.The results show that the physical and chemical indexes of pepper fruit with different maturity are quite different.There's significant positive correlation between color index a value,soluble solids content and pepper maturity,and the correlation coefficient is 1 and 0.977 respectively.There's significant negative correlation between titratable acid content and pepper maturity,and the correlation coefficient is 0.986.After harvest,the pepper fruit with different maturity can be distinguished according to the key indicators such as color index a value,soluble solids content and titratable acid content.
作者
代佳慧
尹青春
党政
王世萍
吉建邦
邓浩
DAI Jia-hui;YIN Qing-chun;DANG Zheng;WANG Shi-ping;JI Jian-bang;DENG Hao(Institute of Processing&Design of Agroproducts,Hainan Academy of Agricultural Sciences,Haikou 570100,China;Key Laboratory of Hainan Tropical Fruits and Vegetables Cold-chain Research,Haikou 570100,China;Hainan Institute for Food Control,Haikou 570100,China)
出处
《中国调味品》
CAS
北大核心
2020年第7期81-85,共5页
China Condiment
基金
海南省属科研院所技术开发研究专项
中央引导地方科技发展专项资金(ZY2018HN01)。
