基于色香味与质地的冻梨品质分析

王阳,王文辉,佟伟,贾晓辉,杜艳民

Quality Analysis of Frozen Pear Based on Color, Aroma, Taste and Texture

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

表6 3种梨糖组分及含量

Table 6 The sugar compositions and contents of three pear varieties

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