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7 3种冻梨品种有机酸组分及含量

Table 7 The organic acid compositions and contents of three varieties fresh and frozen pear

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