中国冻梨加工品质评价体系构建

王阳,贾晓辉,王文辉,佟伟,王志华,杜艳民

Quality Evaluation System Established for Pear Processed by Freezing in China

Yang WANG,XiaoHui JIA,WenHui WANG,Wei TONG,ZhiHua WANG,YanMin DU

表2 冻梨18项品质指标的变异情况

Table 2 Variation of 18 indices for frozen pear

指标 Index 变幅 Range 平均值 Mean 变异系数 CV (%) 果皮 Peel L* 23.75—36.61 29.92 9.97 a* -0.39—15.04 2.01 112.33 b* 0.75—19.97 10.04 33.31 C* 5.11—23.21 10.34 36.51 h 69.61—89.49 80.51 6.54 果肉 Flesh L* 35.70—58.33 46.49 11.96 a* 0.47—5.98 4.04 33.20 b* 7.57—26.79 13.41 33.77 C* 8.70—26.93 14.13 30.74 h 58.95—88.79 71.73 10.32 TSS (%) 7.77—16.67 11.17 17.50 TA (%) 0.040—0.770 0.23 77.40 TSS/TA 21.14—266.74 80.48 71.40 出汁率 Juice yield (%) 40.69—82.07 66.63 14.70 石细胞含量 Stone cell content (g/100 g) 0.25—74.68 2.73 360.37 乙醇含量 Alcohol content (mg?L-1) 31.89—8098.15 770.47 253.77 汁液流失率 Juice leakage rate (%) 0.02—20.64 1.10 253.77 单果重 Single fruit weight (g) 33.92—380.25 176.20 48.31