基于色香味与质地的冻梨品质分析

doi:10.3864/j.issn.0578-1752.2021.09.014

摘要/Abstract

摘要：

【目的】以适宜冻藏的3个梨品种（‘南果梨’‘尖把梨’和‘花盖梨’）为研究对象,分析鲜梨及冻梨颜色、香气、味道以及质地的变化,为冻梨产业发展提供理论依据。【方法】利用色差计分别测定3种鲜梨及冻梨的果皮和果肉颜色（L^*、a^*、b^*、C、h、∆E值）,通过气质联用仪测定其香气组分及含量,利用离子色谱仪测定其可溶性糖组分及含量,液相测定其有机酸组分及含量,最后通过物性分析仪测定其质地（硬度、粘附性、内聚性、弹性、胶黏性和咀嚼性）。【结果】冻梨表皮颜色发生明显变化,表皮呈黑褐色,果肉呈黄褐色,果皮、果肉L^*值降低,冻梨的色差值均落在接近消色区附近,颜色较暗,且果皮色差值较果肉色差值变化更大。鲜‘南果梨’皮共检测出香气成分28种,而冻‘南果梨’皮检测出香气成分共27种, 20种香气成分相同,其中15种香气成分含量存在显著差异（P<0.05）;鲜‘南果梨’肉检测出香气成分22种,而冻‘南果梨’肉检测出香气成分26种,其中19种香气成分相同,且除丁酸甲酯含量无显著差异外,其他18种香气成分含量均存在显著差异（P<0.05）。鲜‘尖把梨’皮共检测出香气成分25种,而冻‘尖把梨’皮检测出香气成分共23种,其中20种香气成分相同,除丙酸乙酯、乙酸异戊酯、3-羟基丁酸乙酯和反-2-辛醛含量无显著差异外,其他16种香气成分含量均存在显著差异（P<0.05）;鲜‘尖把梨’肉检测出香气成分13种,而冻‘尖把梨’肉检测出香气成分16种,其中11种香气成分相同,除丙酸乙酯、己酸乙酯和3-羟基己酸乙酯含量无显著差异外,其他8种香气成分含量存在显著差异（P<0.05）。鲜‘花盖梨’皮共检测出11种香气成分,而冻‘花盖梨’皮共检测出香气成分17种,其中9种香气成分相同,除丁酸甲酯含量无显著差异外,其他8种香气成分含量存在显著差异（P<0.05）;鲜‘花盖梨’肉共检测出7种香气成分,冻‘花盖梨’肉共检测出16种香气成分,其中6种香气成分相同,但均存在显著差异（P<0.05）。与鲜梨相比,冻梨葡萄糖含量均增加,总糖含量均减少,冻‘花盖梨’的山梨糖醇含量、‘尖把梨’的果糖含量显著减少（P<0.05）,且冻‘南果梨’及‘花盖梨’中未检测出蔗糖;与鲜梨相比,冻梨的苹果酸、莽草酸和总酸含量均有所减少,仅冻‘南果梨’的富马酸含量、冻‘花盖梨’的柠檬酸含量显著减少（P<0.05）。TPA分析结果显示,与鲜果相比,冻梨硬度、胶黏性、咀嚼性均显著下降（P<0.5）,粘附性显著增加（P<0.5）。【结论】与鲜果相比,冻梨外观颜色发生明显变化,表皮黑褐;不同的冻梨品种呈现出不同的香味,3种冻梨皮和肉均检测出呈有果香味的酯类物质;总糖和总酸含量呈下降趋势;质地更柔软,易咀嚼,可吸食。

关键词: 冻梨, 颜色, 香气, 糖酸, 质地

Abstract:

【Objective】Three suitable frozen pear varieties (Nanguoli, Jianbali and Huagaili) were studied to analyze the color, aroma, taste and texture of fresh pear and frozen pear. 【Method】Color values (L^*, a^*, b^*, C, h, ∆E) were determined by chromatic meter, aroma component and content were tested by gas chromatograph-mass spectrometer, sugar component and content were measured by ion chromatograph, acid component and content were determined by liquid chromatograph, and texture include hardness, adhesiveness, cohesiveness, springiness, gumminess and chewiness were tested by physical property analyzer of peel and flesh of three fresh and frozen pears, respectively. 【Result】The peel color of frozen pear was black brown, and its flesh was yellow brown which changed obviously. The L^* of peel and flesh of frozen pear decreased. The color of frozen pear was darker and color values fell near the achromatic region. Compared to flesh, the color of peel changed obviously. Twenty-eight kinds of aroma components were detected in fresh Nanguoli peel, while twenty-seven kinds in frozen Nanguoli peel. Among them, twenty kinds of aroma components were retained in frozen Nanguoli peel, but fifteen kinds of aroma components were significantly different (P<0.05). Twenty-two kinds of aroma components were measured in fresh Nanguoli flesh, while twenty-six kinds of aroma components were detected in frozen Nanguoli flesh. Among them, there were nineteen common aroma components. The contents of eighteen kinds of aroma components were significantly different (P<0.05) except for methyl butyrate. Twenty-five kinds of aroma components were determined in Jianbali peel, and twenty-three kinds in frozen Jianbali peel. Among them, twenty kinds of aroma components did not change. The contents of other sixteen kinds of aroma components were significantly different (P<0.05) except for ethyl propionate, isoamyl acetate, ethyl 3-hydroxybutyrate and reverse 2-octyl aldehyde. Thirteen kinds of aroma components were tested in fresh Jianbali flesh, and sixteen kinds in frozen Jianbali flesh. Among them, eleven kinds of aroma components were retained in frozen Jianbali flesh. The contents of other eight kinds of aroma components were significantly different (P<0.05) except for ethyl propionate, ethyl caproate and ethyl 3-hydroxycaproate. Eleven kinds of aroma components were detected in Huagaili peel, and seventeen kinds in frozen Huagaili peel. Among them, nine kinds of aroma components were always present. The contents of other eight kinds of aroma components were significantly different (P<0.05) except for methyl butyrate. Seven kinds of aroma components were detected in Huagaili flesh, and sixteen kinds in frozen Huagaili flesh. Among them, six kinds of aroma components did not change and were significantly different (P<0.05). Compared with fresh pear, the glucose content of frozen pear increased and the total sugar content decreased. The sorbitol and fructose contents of frozen Huagaili decreased significantly (P<0.05), and no sucrose content was detected in the frozen Nanguoli and Huagaili. Furthermore, the contents of malic acid, shikimic acid and total acid in frozen pear decreased, both of the content of fumaric acid in frozen Nanguoli and citric acid in frozen Huagaili decreased significantly (P<0.05). 【Conclusion】The color, aroma, taste and texture of fresh and frozen pear were analyzed in this study, and the result showed that compared to fresh pears, the frozen pears peel color were changed to black and brown significantly. Three frozen pear varieties showed different aroma, but esters with fruit flavor were detected in frozen pear peel and flesh. The content of total sugar and total acid decreased. The texture of frozen pears were soft, in addition the flesh were chewed easily and could be sucked.

Key words: frozen pears, color, aroma, sugar and acid, texture

王阳,王文辉,佟伟,贾晓辉,杜艳民. 基于色香味与质地的冻梨品质分析[J]. 中国农业科学, 2021, 54(9): 1981-1992.

WANG Yang,WANG WenHui,TONG Wei,JIA XiaoHui,DU YanMin. Quality Analysis of Frozen Pear Based on Color, Aroma, Taste and Texture[J]. Scientia Agricultura Sinica, 2021, 54(9): 1981-1992.

0
/ / 推荐

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2021.09.014

https://www.chinaagrisci.com/CN/Y2021/V54/I9/1981

图/表 9

表1

表2

图1

表3

鲜南果梨与冻南果梨果皮及果肉香气成分"

	香气成分 Aroma component	果皮中含量 Peel content (μg/100 g)		香气成分 Aroma component	果肉中含量 Flesh content (μg/100 g)
	香气成分 Aroma component	鲜南果梨 Fresh Nanguoli	冻南果梨 Frozen Nanguoli	香气成分 Aroma component	鲜南果梨 Fresh Nanguoli	冻南果梨 Frozen Nanguoli
酯类 Lipids	乙酸乙酯 Ethyl acetate	69.65±11.35b	189.72±8.75a	乙酸乙酯 Ethyl acetate	21.84±9.70b	107.92±33.35a
	丙酸乙酯 Ethyl propionate	3.47±0.56a	4.10±1.60a	丙酸乙酯 Ethyl propionate	1.10±0.52b	3.52±0.86a
	丁酸甲酯 Methyl butyrate	8.22±0.20a	7.24±3.35a	乙酸丙酯 Propyl acetate	0.51±0.29	—
	甲基丁酸甲酯 Methyl 2-methylbutyrate	—	2.69±0.77	丁酸甲酯 Methyl butyrate	3.49±0.78a	5.07±0.87a
	丁酸乙酯 Ethyl butyrate	129.59±1.46a	88.26±30.08b	甲基丁酸甲酯 Methyl 2-methylbutyrate	0.62±0.05b	2.95±1.33a
	乙酸丙酯 Propyl acetate	8.73±0.41	—	丁酸乙酯 Ethyl butyrate	132.94±54.17b	205.10±76.37a
	乙酸丁酯 Butyl acetate	—	5.14±3.46	乙酸丁酯 Butyl acetate	10.19±4.30a	4.84±1.75b
	甲基丁酸乙酯 Ethyl 2-methylbutanoate	7.60±0.27b	10.35±3.39a	2-甲基丁酸乙酯 Ethyl 2-methylbutanoate	6.48±2.66b	42.38±16.14a
	戊酸乙酯 Ethyl valerate	1.86±0.58a	2.35±0.72a	戊酸乙酯 Ethyl valerate	3.27±0.36b	5.70±0.33a
	己酸甲酯 Methyl hexoate	92.39±10.23a	36.64±7.54b	己酸甲酯 Methyl hexoate	51.97±22.31b	77.55±31.79a
	己酸乙酯 Ethyl hexanoate	303.55±33.02a	123.97±38.26b	己酸乙酯 Ethyl hexanoate	537.69±20.18b	615.80±33.40a
	乙酸己酯 Hexyl acetate	44.11±7.52a	17.64±8.01b	乙酸己酯 Hexyl acetate	156.81±6.12b	176.51±6.52a
	辛酸甲酯 Methyl octylate	20.17±3.79a	9.37±2.73b	庚酸乙酯 Ethyl heptanoate	1.18±0.86	—
	3-羟基己酸乙酯 Ethyl 3-hydroxyhexanoate	—	22.88±1.43	3-羟基己酸乙酯 Ethyl 3-hydroxyhexanoate	4.16±1.03b	19.69±7.59a
	辛酸乙酯 Ethyl caprylate	5.59±2.79	—	乙酸辛酯 Octyl acetate	1.99±0.53b	4.71±1.76a
	乙酸辛酯 Octyl acetate	2.46±0.86	—	γ-己内酯 γ-Caprolactone	—	1.38±0.50
	辛烯酸乙酯 Ethyl 2-octenoate	4.09±1.30	—	苯乙酸乙酯 Ethyl 2-phenylacetate	1.68±0.90b	4.28±1.82a
	辛酸甲酯 Methyl octylate	2.58±0.73	—	3-羟基己酸乙酯 Ethyl 3-hydroxyhexanoate	4.85±1.66b	32.75±6.94a
	苯乙酸乙酯 Ethyl 2-phenylacetate	1.63±0.11b	2.49±0.11a	2,4-葵二烯酸甲酯 2,4-decadienoic acid methyl ester	—	10.19±3.92
	羟基己酸乙酯 Ethyl 3-hydroxyhexanoate	4.14±0.55b	16.72±1.43a	2,4-癸二烯酸乙酯 Ethyl (2E,4Z)-deca-2,4-dienoate	2.59±0.55b	21.72±7.38a
	2,4-葵二烯酸甲酯2,4-decadienoic acid methyl ester	—	8.84±2.88
	2,4-癸二烯酸乙酯 Ethyl(2E,4Z)-deca-2,4-dienoate	9.98±5.60b	24.28±8.40a
	棕榈酸甲酯 Methyl palmitate	11.04±0.73a	3.84±0.37b
	棕榈酸乙酯 Ethyl palmitate	—	5.60±1.25
醛类 Aldehydes	2-己烯醛 2-hexenal	40.44±5.43	—	戊醛 Valeraldehyde	—	2.14±1.06
	正己醛 Hexanal	85.83±4.44a	56.07±16.78b	正己醛 Hexanal	—	27.30±10.75
	反-2-辛烯醛 (2E)-2-octenal	2.01±3.49	—	柠檬醛 Citral	0.64±0.02	—
	壬醛 Nonanal	4.35±0.99b	13.01±1.43a	(Z)-3,7-二甲基-2,6-辛二烯醛(Z)-3,7-Dimethyl-2,6-octadienal	—	1.35±0.66
	柠檬醛 Citral	2.41±0.80	—
其他 Other	正己醇 Hexanol	51.64±0.37b	62.53±1.72a	正己醇 Hexanol	4.10±1.39b	52.08±19.59a
	2-乙基己醇 2-Ethylhexanol	—	8.22±0.88	芳樟醇 Linalool	0.85±0.15b	3.99±1.57a
	芳樟醇 Linalool	4.21±1.35a	4.84±0.87a	6-甲基-5-庚烯-2-酮6-Methylhept-5-en-2-one	9.97±0.58b	27.98±12.52a
	6-甲基-5庚烯-2-酮6-Methylhept-5-en-2-one	338.50±44.88a	319.14±77.89a	大马士酮 β-damascenone	—	0.96±0.44
	正己酸 1-Hexanoic acid	12.91±0.29b	116.84±30.62a	正己酸 1-Hexanoic acid	—	120.63±47.03
	戊基环丙烷 Pentylcyclopropane	—	11.79±0.99

表3

表4

鲜尖把梨与冻尖把梨果皮及果肉香气成分"

	香气成分 Aroma component	果皮中含量 Peel content (μg/100 g)		香气成分 Aroma component	果肉中含量 Flesh content (μg/100 g)
	香气成分 Aroma component	鲜尖把梨 Fresh Jianbali	冻尖把梨 Frozen Jianbali	香气成分 Aroma component	鲜尖把梨肉 Fresh Jianbali	冻尖把梨肉 Frozen Jianbali
酯类 Lipids	乙酸乙酯 Ethyl acetate	1365.88±826.79a	1129.52±200.75b	乙酸甲酯 Methyl-2-ethylacetoacetate	—	47.77±22.78
	丙酸乙酯 Ethyl propionate	9.81±0.82a	8.34±1.86a	乙酸乙酯 Ethyl 2-phenylacetate	1202.12±217.45a	1099.42±5.15b
	乙酸丙酯 Propyl acetate	8.07±3.90b	10.78±2.33a	丙酸乙酯 Ethyl propionate	10.14±2.30a	10.77±0.18a
	丁酸甲酯 Methyl butyrate	9.96±3.98a	6.32±2.34b	乙酸丙酯 Propyl acetate	7.79±1.09b	15.08±1.45a
	乙酸异丁酯 Isobutyl acetate	20.88±10.40	—	丁酸甲酯 Methyl butyrate	7.55±1.03	—
	丁酸乙酯 Ethyl butyrate	113.21±65.62a	45.90±9.03b	2-甲基丁酸甲酯 Methyl 2-methylbutyrate	—	36.37±3.06
	乙酸丁酯 Butyl acetate	46.64±2.29a	40.51±1.95b	丁酸乙酯 Ethyl butyrate	87.06±17.42a	74.33±8.30b
	2-甲基丁酸乙酯 Ethyl 2-methylbutanoate	93.92±59.87a	70.42±14.81b	乙酸丁酯 Butyl acetate	44.33±9.09b	76.25±4.38a
	乙酸异戊酯 Isoamyl acetate	12.30±1.03a	10.70±1.09a	甲基丁酸乙酯 Ethyl 2-methylbutanoate	55.67±13.85b	149.99±9.00a
	2-甲基丁基酸乙酯2-Methylbutylacetat	24.31±1.58b	29.69±2.23a	乙酸异戊酯 Isoamyl acetate	5.95±1.74b	18.25±1.11a
	己酸甲酯 Methyl hexoate	49.81±16.20	—	2-甲基丁基乙酸酯2-Methylbutylacetat	19.62±1.79b	60.70±7.35a
	己酸乙酯 Ethyl hexanoate	89.98±55.41a	23.49±6.33b	己酸乙酯 Ethyl hexanoate	18.82±4.08a	17.94±4.34a
	3-羟基丁酸乙酯 Ethyl-3-hydroxybutyrate	8.00±3.28a	8.03±1.51a	羟基丁酸乙酯 Ethyl-3-hydroxybutyrate	—	5.79±0.54
	乙酸己酯 Hexyl acetate	152.77±66.20a	27.76±3.77b	乙酸己酯 Hexyl acetate	26.49±9.79b	58.54±6.01a
	辛酸甲酯 Methyl octylate	52.09±11.55a	11.08±3.94b	3-羟基己酸乙酯 Ethyl 3-hydroxyhexanoate	15.66±3.12a	12.35±1.22a
	辛酸乙酯 Ethyl caprylate	47.22±6.32a	24.82±6.55b
	辛烯酸乙酯 Ethyl 2-octenoate	16.29±8.33	—
	2,4-癸二烯酸乙酯 Ethyl (2E,4Z)-deca-2, 4-dienoate	24.77±11.39a	13.69±5.60b
醛类 Aldehydes	2-甲基丁醛 2-Methylbutanal	—	10.90±3.03
	正己醛 Hexanal	1146.59±34.75a	53.54±12.23b	戊醛 Valeraldehyde	5.83±1.02	—
	己烯醛 Trans-2-hexenal	142.74±32.14	—
	-2-庚烯醛 Heptenal	42.70±21.95	—
	反-2-辛烯醛 (2E)-2-Octenal	14.92±3.04a	13.48±2.62a
	壬醛 Nonanal	5.85±1.73b	10.51±2.79a
其他 Other	正己醇 Hexanol	128.94±45.88a	44.03±11.98b	正己醇 Hexanol	—	49.44±4.93
	3-羟基-2-丁酮 Acetoin	—	130.72±27.21	3-羟基-2-丁酮 Acetoin	—	89.72±2.68
	甲基庚烯酮6-Methylhept-5-en-2-one	631.22±193.48a	230.29±49.68b
	香叶基丙酮 Geranylacetone	—	8.83±3.01

表4

表5

鲜花盖梨与冻花盖梨果皮及果肉香气成分"

	香气成分 Aroma components	果皮中含量 Peel content (μg/100 g)		香气成分 Aroma components	果肉中含量 Flesh content (μg/100 g)
	香气成分 Aroma components	鲜花盖梨 Fresh Huagaili	冻花盖梨 Frozen Huagaili	香气成分 Aroma components	鲜花盖梨 Fresh Huagaili	冻花盖梨 Frozen Huagaili
酯类 Lipids	乙酸乙酯 Ethyl acetate	—	31.25±9.20	丁酸甲酯 Methyl butyrate	8.49±4.69b	17.20±7.23a
	丁酸甲酯 Methyl butyrate	13.98±1.52a	12.99±4.26a	2-甲基丁酸甲酯 Methyl 2-methylbutyrate	3.00±1.71b	7.43±3.05a
	2-甲基丁酸甲酯 Methyl 2-methylbutyrate	3.25±0.83b	5.74±0.68a	丁酸乙酯 Ethyl butyrate	1.22±0.48b	4.81±1.67a
	丁酸乙酯 Ethyl butyrate	1.39±0.50b	5.55±2.07a	乙酸丁酯 Butyl acetate	3.23±1.83	—
	己酸甲酯 Methyl hexanoate	8.35±1.34	—	乙酸丙酯 Propyl acetate	—	6.14±2.55
	己酸乙酯 Ethyl hexanoate	—	12.90±60.83	2-甲基丁酸乙酯 Ethyl 2-methylbutanoate	—	1.85±0.42
	乙酸己酯 Hexyl acetate	6.81±1.63b	8.87±1.96a	己酸甲酯 Methyl hexoate	4.29±2.43b	9.11±3.94a
	辛酸甲酯 Methyl octylate	82.24±1.13	—	己酸乙酯 Ethyl hexanoate	—	4.80±2.85
	辛酸乙酯 Ethyl caprylate	—	0.57±0.02	乙酸己酯 Hexyl acetate	7.99±3.58b	21.83±9.62a
				乙酸辛酯 Octyl acetate	—	7.13±2.52
醛类 Aldehydes	戊醛 Valeraldehyde	—	13.92±3.15	正己醛 Hexanal	3.94±0.13b	61.41±24.58a
	正己醛 Hexanal	102.37±17.09b	173.10±48.82a	(E)-2-庚烯醛 Heptenal	—	13.29±6.37
	2-己烯醛 Trans-2-hexenal	51.32±7.44a	28.79±8.35b	反-2-辛烯醛 (2E)-2-Octenal	—	14.00±8.48
	正辛醛 Octanal	—	4.52±1.88
	反-2-辛烯醛 (2E)-2-Octenal	7.05±2.29b	13.10±5.18a
	壬醛 Nonanal	3.09±0.11b	4.65±0.25a
	十二醛 Lauryl aldehyde	—	1.31±0.59
其他 Other	正己醇 1-Hexanol	—	8.23±2.71	甲基庚烯酮 6-Methylhept-5-en-2-one	—	2.99±0.36
	甲基庚烯酮6-Methylhept-5-en-2-one	36.26±9.24a	22.95±5.02b	突厥烯酮 Damascenone	—	0.69±0.06
	香叶基丙酮 Geranylacetone	—	2.49±0.30	丁基-2-氧杂卓酮 -butyloxepan-2-one	—	2.67±0.71
				6,10-二甲基-5,9-十一双烯-2-酮6,10-Dimethyl-5,9-undecadien-2-one	—	3.32±0.83

表5

表6

表7

表8

参考文献 41

[1]	宋良, 张强, 杜国栋, 汪晓谦, 刘振. 辽宁梨产业发展现状及对策. 北方果树, 2018(4):36-38.
	SONG L, ZHANG Q, DU G D, WANG X Q, LIU Z. The present situation and countermeasures of the development of Liaoning pear industry. Northern Fruits, 2018(4):36-38. (in Chinese)
[2]	王阳, 王文辉, 贾晓辉, 佟伟, 王志华, 杨晓龙. 梨不同品种果实冻藏品质性状分析与适宜品种筛选. 中国农业科学, 2017,50(17):3405-3417.
	WANG Y, WANG W H, JIA X H, TONG W, WANG Z H, YANG X L. Evaluation of frozen fruit quality of different pear cultivars. Scientia Agricultura Sinica, 2017,50(17):3405-3417. (in Chinese)
[3]	王文辉, 佟伟, 贾晓辉. 我国冻梨生产历史、产业现状与问题分析. 保鲜与加工, 2015,15(6):1-6, 12.
	WANG W H, TONG W, JIA X H. Investigation and analyses of the frozen pear production history present situation and the industrial problems. Storage and Process, 2015,15(6):1-6, 12. (in Chinese)
[4]	吴步梅, 魏永波, 马浩轩, 王筱姝, 方彩霞, 张文利. 甘肃省冻梨生产销售现状、问题及发展对策. 中国果树, 2018(6):94-97.
	WU B M, WEI Y B, MA H X, WANG X S, FANG C X, ZHANG W L. Production and sales status, problems and development countermeasures of frozen pear in Gansu province. China Fruits, 2018(6):94-97. (in Chinese)
[5]	张文利, 魏永波, 罗健毅, 马浩轩, 王筱姝, 方彩霞, 吴步梅. 甘肃兰州的冻梨主要品种. 林业科技通讯, 2019(5):68-70.
	ZHANG W L, WEI Y B, LUO J Y, MA H X, WANG X S, FANG C X, WU B M. The main varieties of frozen pears in Lanzhou, Gansu. Forest Science and Technology, 2019(5):68-70. (in Chinese)
[6]	段瑞君, 郑淑霞, 王振辉, 熊辉岩. 软儿梨冷冻贮藏过程酚类物质与多酚氧化酶的区域化分布. 中国农学通报, 2015,31(32):72-75.
	DUAN R J, ZHENG S X, WANG Z H, XIONG H Y. The distribution of phenolic compounds and polyphenol oxidase of Ruaner pear in frozen storage process. Chinese Agricultural Science Bulletin, 2015,31(32):72-75. (in Chinese)
[7]	蒋钦任, 马雅美, 马永强, 熊辉岩, 段瑞君. 软儿梨冷冻贮藏过程生理指标的变化研究. 北方园艺, 2013(3):139-141.
	JIANG Q R, MA Y M, MA Y Q, XIONG H Y, DUAN R J. Study on changes of related physiological index of Ruaner pear at frozen storage process. Northern Horticulture, 2013(3):139-141. (in Chinese)
[8]	马雅美, 景海山, 熊辉岩, 段瑞君. 软儿梨冷冻贮藏过程品质变化的研究. 食品科技, 2013,38(6):51-53.
	MA Y M, JING H S, XIONG H Y, DUAN R J. Quality changes of Ruaner pear at frozen storage process. Food Science and Technology, 2013,38(6):51-53. (in Chinese)
[9]	张忠, 马朝玲, 丁若珺, 毕阳, 王毅, 魏永波. 不同解冻方式对软儿梨果实品质与抗氧化物质含量的影响. 食品科学, 2018,39(3):236-244.
	ZHANG Z, MA C L, DING R J, BI Y, WANG Y, WEI Y B. Effects of different thawing methods on fruit quality and antioxidant compound contents of ‘Ruan’er’ pear. Food Science, 2018,39(3):236-244. (in Chinese)
[10]	陈敬鑫, 张晓寒, 张媛, 葛永红, 朱丹实, 励建荣, 李永新, 冯叙桥. 抗坏血酸盐浸渍冷冻对东北冻梨食用品质的影响. 食品安全质量检测学报, 2020,11(12):3824-3830.
	CHEN J X, ZHANG X H, ZHANG Y, GE Y H, ZHU D S, LI J R, LI Y X, FENG X Q. Effect of ascorbate immersion freezing on the edible quality of frozen pear in northeast China. Journal of Food Safety and Quality, 2020,11(12):3824-3830. (in Chinese)
[11]	JEAN P N. 冻梨微生物的分离鉴定及发酵梨酒的工艺优化[D]. 兰州: 兰州理工大学, 2020.
	JEAN P N. Isolation and identification of microorganisms from the ‘Dongli’ pear and optimization of pear juice fermentation condition[D]. Lanzhou: University of Technology, 2020. (in Chinese)
[12]	王阳, 贾晓辉, 王文辉, 佟伟, 王志华, 杜艳民. 中国冻梨加工品质评价体系构建. 中国农业科学, 2019,52(12):2151-2160.
	WANG Y, JIA X H, WANG W H, TONG W, WANG Z H, DU Y M. Quality evaluation system established for pear processed by freezing in China. Scientia Agricultura Sinica, 2019,52(12):2151-2160. (in Chinese)
[13]	王阳, 王文辉, 佟伟, 贾晓辉, 杜艳民, 王志华. 基于模糊综合评判法优选冻梨工艺参数及糖酸含量研究. 食品工业科技. 2021,42(2):124-129, 137.
	WANG Y, WANG W H, TONG W, JIA X H, DU Y M, WANG Z H. Optimal processes for frozen pears (Pyrus ussuriensis Maxim.) based on the fuzzy comprehensive evaluation method and sugar and acid content. Science and Technology of Food Industry, 2021,42(2):124-129, 137. (in Chinese)
[14]	QIN G H, TAO S T, CAO Y F, WU J Y, ZHANG H P, HUANG W J, ZHANG S L. Evaluation of the volatile profile of 33 Pyrus ussuriensis cultivars by HS-SPME with GC-MS. Food Chemistry, 2012,134(4):2367-2382.
[15]	JIA H J, HIRANO K, OKAMOTO G. Effect of fertilizer levels on tree growth and fruit quality of “Hakuho” peaches (Prunus persica). Journal of Japanese Society for Horticulture Science, 1999,68(3):487-493.
[16]	GOMEZ L, RUBIO E, AUGE M. A new procedure for extraction and measurement of soluble sugars in ligneous plants. Journal of the Science of Food and Agriculture, 2002,82(4):360-369.
[17]	WU B H, QUILOT B, KERVELLA J, GENARD M, LI S H. Analysis of genotypic variation of sugar and acid contents in peaches and nectarines through the principle comonent analysis. Euphytica, 2003,132:375-384.
[18]	CHEN J, WANG Z, WU J, WANG Q, HU X S. Chemical compositional characterization of eight pear cultivars grown in China. Food Chemistry, 2007,104(1):268-275.
[19]	JOANNA K O. Chemical composition and antioxidant capacity of different anatomical parts of pear (Pyrus communis L.). Food Chemistry, 2016,203:491-497.
[20]	刘洋, 林希昊, 姚艳丽, 苏俊波. 高等植物蔗糖代谢研究进展. 中国农学通报, 2012,28(6):145-152.
	LIU Y, LIN X H, YAO Y L, SU J B. Sucrose metabolism in higher plants. Chinese Agricultural Science Bulletin, 2012,28(6):145-152. (in Chinese)
[21]	曹建康, 姜微波, 赵玉梅. 果蔬采后生理生化实验指导. 北京: 中国轻工业出版社, 2007: 22-23.
	CAO J K, JIANG W B, ZHAO Y M. Experiment Guidance of Postharvest Physiology and Biochemistry of Fruits and Vegetables. Beijing: China Light Industry Press, 2007: 22-23. (in Chinese)
[22]	胡中海, 孙谦, 龙勇, 韩智, 朱攀攀, 白小鸣, 吴厚玖. 水果速冻保鲜技术研究进展. 食品与发酵工业, 2015,41(2):242-247.
	HU Z H, SUN Q, LONG Y, HAN Z, ZHU P P, BAI X M, WU H J. Advances in research on technology of quick-freezing fruits. Food and Fermentation Industries, 2015,41(2):242-247. (in Chinese)
[23]	ALABI K P, ZHU Z W, SUN D W. Transport phenomena and their effect on microstructure of frozen fruits and vegetables. Trends in Food Science & Technology, 2020,101:63-72.
[24]	李丽. 速冻草莓评价体系的建立研究[D]. 沈阳: 沈阳农业大学, 2016.
	LI L. Study on establishment of quality evaluation system for individual quick freezing (IQF) strawberry[D]. Shenyang: Shenyang Agricultural University, 2016. (in Chinese)
[25]	CHENG X F, ZHANG M, ADHIKARI B, ISLAM M N, XU B G. Effect of ultrasound irradiation on some freezing parameters of ultrasound-assisted immersion freezing of strawberries. International Journal of Refrigeration, 2014,44:49-55.
[26]	ELENA V, URSZULA T, MARCO D R, ELEONORA W, SLOBODANKA K, FEDERICO G G. Effect of vacuum infused cryoprotectants on the freezing tolerance of strawberry tissues. LWT-Food Science and Technology, 2013,52:146-150.
[27]	HOLZWARTH M, KORHUMMEL S, CARLE R, KAMMERER D R. Evaluation of the effects of different freezing and thawing methods on color, polyphenol and ascorbic acid retention in strawberries (Fragaria × ananassa Duch.). Food Research International, 2012,48:241-248.
[28]	赵金红. 渗透脱水-冻结与玻璃化贮藏对芒果品质的影响及动力学模拟[D]. 北京: 中国农业大学, 2014.
	ZHAO J H. Effect of osmo-dehydrofreezing and glassy state storage on the quality attributes of frozen mango and dynamic simulation[D]. Beijing: China Agricultural University, 2014. (in Chinese)
[29]	ZHAO J H, LIU F, WEN X, XIAO H W, NI Y Y. State diagram for freeze-dried mango: Freezing curve, glass transition line and maximal- freeze-concentration condition. Journal of Food Engineering, 2015,157:49-56.
[30]	韩斯, 孟宪军, 汪艳群, 李斌, 李冬男, 韦石. 氯化钙处理对速冻蓝莓冻藏期品质的影响. 食品科学, 2014,35(22):310-314.
	HAN S, MENG X J, WANG Y Q, LI B, LI D N, WEI S. Effect of calcium chloride treatment on quality of quick frozen blueberry during frozen storage. Food Science, 2014,35(22):310-314. (in Chinese)
[31]	伍志权, 李唯正, 何鑫平, 方孝贤, 陈汉明. 荔枝速冻保鲜技术研究进展. 食品研究与开发, 2017,38(9):206-212.
	WU Z Q, LI W Z, HE X P, FANG X X, CHEN H M. Research advances in quick-freezing preservation technique of litchi. Food Research and Development, 2017,38(9):206-212. (in Chinese)
[32]	ARTUR W, MATTHIAS S, ERIK V, DOROTA WITROWA R, DIETRICH K. The effect of pulsed electric field treatment on immersion freezing, thawing and selected properties of apple tissue. Journal of Food Engineering, 2015,146:8-16.
[33]	张海燕. 速冻苹果冻藏品质变化及冻藏工艺优化. 甘肃农业科技, 2015(7):18-21, 22.
	ZHANG H Y. Quality change of frozen apple during frozen storage and its optimization of frozen storage process. Gansu Agricultural Science and Technology, 2015(7):18-21, 22. (in Chinese)
[34]	BILLAUD C, MARASCHIN C, NICOLAS J. Inhibition of polyphenol oxidase from apple by Malliard reaction producted prepared from glucose or fructose with L-cysteine under various conditions of pH and temperature. LWT-Food Science and Technology, 2004,37:69-78.
[35]	曾少敏. 梨果实主要酚类物质含量及抗氧化活性研究[D]. 北京: 中国农业科学院, 2013.
	ZENG S M. Study on the major phenolic contents and antioxidant activities in pear fruits[D]. Beijing: Chinese Academy of Agricultural Sciences, 2013. (in Chinese)
[36]	孟蕊. 苹果果皮色泽遗传特性及花青苷合成相关基因的表达分析[D]. 杨凌: 西北农林科技大学, 2017.
	MNEG R. Analysis of genetics of apple skin color and expression of genes involved in anthocyanin synthesis[D]. Yangling: Northwest A&F University, 2017. (in Chinese)
[37]	李玉阔, 齐秀娟, 林苗苗, 李志, 方金豹. 套袋对2种类型红肉猕猴桃果实着色的影响. 果树学报, 2016,33(12):1492-1501.
	LI Y K, QI X J, LIN M M, LI Z, FANG J B. Effect of bagging on fruit pigmentation in two types of red-fleshed kiwifruit. Journal of Fruit Science, 2016,33(12):1492-1501. (in Chinese)
[38]	VURSAVUS K K, KESILMIS Z. Modeling of color values for nondestructive prediction of tomato firmness. Journal of Tekirdag Agricultural Faculty, 2017,14(3):1-8.
[39]	FARAHMAND M, GOLMAKANI M T, FARAHNAKY A, MESBAHI G R. Investigation of psychochemical and functional properties of pomegranate (Punica granatum (L.) cv. Rabab) juice concentrate during storage period at different temperatures. Iranian Food Science & Technology Research Journal, 2017,13(5):820-829.
[40]	张秀美, 王宏, 刘志, 于年文. ‘岳帅’苹果不同负载量光照分布与果实品质的关系. 果树学报, 2017,34(11):1408-1414.
	ZHANG X M, WANG H, LIU Z, YU N W. Relationships between distribution of relative light intensity and quality in ‘Yueshuai’ apple with different fruit loads. Journal of Fruit Science, 2017,34(11):1408-1414. (in Chinese)
[41]	李丽. 速冻草莓品质评价体系的建立研究[D]. 沈阳: 沈阳农业大学, 2016.
	LI L. Study on establishment of quality evaluation system for individual quick freezing (IQF) strawberry[D]. Shenyang: Shenyang Agricultural University, 2016. (in Chinese)

品种 Cultivar		L^*	a^*	b^*	C	h	∆E
南果梨 Nanguoli	鲜梨皮 Peel of fresh pear	71.72±2.68a	6.84±0.31a	44.18±2.07a	44.89±2.09a	81.22±5.46a	71.73±5.52
	冻梨皮 Peel of frozen pear	25.91±1.33b	-0.08±0.03b	6.41±0.66b	6.42±0.65b	90.88±2.60b	71.73±5.52
	鲜梨肉 Flesh of fresh pear	80.21±1.25a	-2.58±0.13a	16.84±1.29a	17.04±1.29a	98.73±0.60b	34.85±4.93
	冻梨肉 Flesh of frozen pear	49.69±4.56b	-5.25±0.21b	11.96±1.83b	13.09±1.60b	114.12±4.20a
尖把梨 Jianbali	鲜梨皮 Peel of fresh pear	69.77±2.78a	5.47±0.26a	50.10±3.64a	50.43±3.78a	83.89±2.35a	61.33±1.06
	冻梨皮 Peel of frozen pear	36.20±2.68b	3.57±0.16b	13.83±1.78b	14.25±1.79b	81.35±12.41a
	鲜梨肉 Flesh of fresh pear	80.29±1.23a	0.13±0.01a	21.64±2.64a	21.65±2.64a	89.86±1.94b	29.34±1.67
	冻梨肉 Flesh of frozen pear	58.33±1.75b	-5.82±0.94b	18.24±2.54b	19.17±2.44a	107.91±3.50a
花盖梨 Huagaili	鲜梨皮 Peel of fresh pear	74.27±2.53a	4.16±0.26a	43.62±1.98a	44.02±2.23a	84.71±5.51a	64.84±5.57
	冻梨皮 Peel of frozen pear	30.15±1.87b	2.50±0.45a	10.16±0.73b	10.47±0.76b	76.17±2.15b
	鲜梨肉 Flesh of fresh pear	81.52±1.27a	-1.29±0.11a	11.97±1.58b	12.04±1.58b	96.20±0.46a	32.70±1.79
	冻梨肉 Flesh of frozen pear	54.60±1.93b	-2.70±0.70b	25.01±2.17a	25.16±2.14a	96.23±1.78a

品种 Cultivar	山梨糖醇 Sorbitol (%)	葡萄糖 Glucose (%)	果糖 Fructose (%)	蔗糖 Sucrose (%)	总糖 Total sugar (%)
鲜南果梨 Fresh Nanguoli	2.39±0.13a	3.14±0.08b	7.55±0.08a	2.42±0.01	15.50±0.31a
冻南果梨 Frozen Nanguoli	2.20±0.08a	3.92±0.13a	7.63±0.36a	—	13.74±0.57a
鲜尖把梨 Fresh Jianbali	1.12±0.01a	2.14±0.04b	5.25±0.01a	4.73±0.13a	13.23±0.08a
冻尖把梨 Frozen Jianbali	1.18±0.06a	2.33±0.04a	4.75±0.04b	4.60±0.32a	12.85±0.38a
鲜花盖梨 Fresh Huagaili	3.44±0.13a	3.55±0.14a	7.67±0.37a	—	14.65±0.65a
冻花盖梨 Frozen Huagaili	2.43±0.08b	3.66±0.08a	7.52±0.04a	—	13.31±0.20a

品种 Cultivar	苹果酸 Malic acid (mg·g^-1 FW)	莽草酸 Shikimic acid (mg·g^-1 FW)	柠檬酸 Citric acid (mg·g^-1 FW)	富马酸 Fumaric acid (mg·kg^-1 FW)	总酸 Total acid (mg·g^-1 FW)
鲜南果梨 Fresh Nanguoli	1.87±0.10a	0.12±0.00a	2.91±0.11a	1.03±0.08a	4.90±0.02a
冻南果梨 Frozen Nanguoli	1.79±0.05a	0.10±0.00a	2.93±0.18a	0.49±0.07b	4.82±0.23a
鲜尖把梨 Fresh Jianbali	4.72±0.03a	0.05±0.00a	3.62±0.15a	0.61±0.34a	8.37±0.18a
冻尖把梨 Frozen Jianbali	3.15±0.04b	0.04±0.00b	3.17±0.07a	0.30±0.03a	6.36±0.11b
鲜花盖梨 Fresh Huagaili	2.20±0.02a	0.08±0.00a	5.22±0.06a	0.43±0.16a	7.51±0.04a
冻花盖梨 Frozen Huagaili	1.98±0.03b	0.06±0.00b	4.56±0.00b	1.32±0.06a	6.60±0.03b

品种 Cultivar	硬度 Hardness (N)	粘附性 Adhesiveness (J)	内聚性 Cohesiveness	弹性 Springiness (m)	胶黏性 Gumminess (N)	咀嚼性 Chewiness (J)
鲜南果梨 Fresh Nanguoli	46.17±8.21a	10.38±3.03b	0.62±0.08a	2.03±0.11a	30.06±4.48a	58.26±15.40a
冻南果梨 Frozen Nanguoli	1.63±0.25b	52.04±17.72a	0.61±0.10a	1.60±0.28a	0.99±0.19b	1.62±0.54b
鲜尖把梨 Fresh Jianbali	29.68±6.34a	8.35±2.27b	0.57±0.03a	1.84±0.09a	16.75±3.49a	30.75±6.88a
冻尖把梨 Frozen Jianbali	1.87±0.41b	668.29±59.80a	0.52±0.03a	0.95±0.13b	0.97±0.20b	0.94±0.28b
鲜花盖梨 Fresh Huagaili	3.38±0.20a	24.74±6.69b	0.56±0.03a	2.59±0.16a	23.25±5.56a	60.51±15.50a
冻花盖梨 Frozen Huagaili	1.79±0.46b	98.71±35.80a	0.51±0.11a	1.72±0.40b	0.92±0.40b	0.15±0.01b