打蜡处理对温州蜜柑果实异味物质积累的影响

邹运乾,张立,吴方方,许让伟,徐娟,胡世全,谢合平,程运江

Effects of Wax Coating on Off-Flavor Compound Accumulation in the Pulp of Satsuma Mandarin

ZOU YunQian,ZHANG Li,WU FangFang,XU RangWei,XU Juan,HU ShiQuan,XIE HePing,CHENG YunJiang

表1 ‘尾张’温州蜜柑果实的感官评价

Table 1 Sensory attributes of wax-coated and -uncoated ‘Praecox Tanaka’ satsuma mandarins

异味值 Off-flavor 光泽度 Gloss 酸度 Tartness 甜度 Sweetness 出汁量 Juiciness 风味 Flavor 化渣性 Mastication 总体评价 Overall quality 4℃* 20℃** 4℃ 20℃ 4℃ 20℃ 4℃ 20℃ 4℃ 20℃ 4℃ 20℃ 4℃ 20℃ 4℃ 20℃ T1 0 d 2.31c 2.47c 3.81d 3.20d 1.81a 2.53c 1.88a 1.60a 2.25a 2.27a 1.13a 1.20a 2.63a 1.87a 3.45b 1.42b T1 1 d 1.81b 2.40c 3.81d 3.07d 2.13b 2.40c 1.88a 2.00b 2.19a 2.27a 1.38a 1.73b 2.50a 1.87a 3.23ab 1.47b T1 2 d 2.06b 3.60d 3.00c 2.33b 1.56a 2.60c 2.44c 1.33a 2.44a 2.27a 1.25a 1.07a 2.44a 2.07ab 3.12b 1.33b T1 4 d 1.50ab 2.53c 2.50b 2.27b 1.88b 1.60a 2.19a 2.00b 2.63b 2.27a 1.69ab 1.40ab 2.44a 2.13b 2.78a 1.06a T2 0 d 1.38a 1.93b 2.50b 2.27b 2.25b 2.13b 1.94a 1.93b 2.63b 2.33a 2.00bc 1.53ab 2.31a 1.93a 4.11c 3.58d T2 1 d 2.06b 1.40a 2.81b 2.67c 1.75a 1.53a 2.25b 2.20b 2.19a 2.60b 1.25a 1.60b 2.38a 2.20b 3.56b 3.28cd T2 2 d 1.50ab 1.93b 2.56b 2.53c 1.94b 1.67a 1.94a 2.33b 2.25a 2.40ab 1.75b 1.67b 2.25a 2.13ab 3.53b 2.76c T2 4 d 1.38a 2.26c 1.56a 1.80a 1.69a 1.67a 2.50c 2.33b 2.63b 2.53b 2.25c 1.47ab 2.25a 2.20b 3.14ab 2.33bc T3 0 d 1.31a 1.53ab 2.50b 2.60c 1.94b 2.20a 2.06ab 2.13b 2.69b 2.53b 1.81a 1.87b 2.38a 2.27b 3.78bc 3.13cd T3 1 d 1.56ab 1.47a 2.44b 2.60c 1.69a 2.00b 2.13ab 2.00b 2.31a 2.60b 1.56ab 1.80b 2.38a 2.40c 3.88bc 3.14cd T3 2 d 1.06a 1.33a 2.38b 2.33b 2.13b 2.07b 2.25b 2.27b 2.63b 2.53b 2.19c 2.13bc 2.38a 2.00ab 3.57b 2.38bc T3 4 d 1.56ab 1.33a 2.38b 2.00ab 1.69a 2.00b 1.88a 2.33b 2.31a 2.20b 1.31a 1.93b 2.31a 2.20b 3.23ab 2.16bc T4 1.19a 1.00a 1.50a 1.67a 2.13b 1.67a 2.06ab 3.00c 2.63b 2.73c 2.13c 2.40c 2.25a 2.27bc 3.87bc 2.33bc