果蔗保鲜过程中可溶性固形物和氨基酸变化分析.pdfVIP

江西农业学报2011，13(8)：141—143 Acta AgriculturaeJiangxi 果蔗保鲜过程中可溶性固形物和氨基酸变化分析 李瑞美，李海明，潘世明 (福建省农业科学院甘蔗研究所，福建漳州363005) 摘要：采用鱼腥草、丁香、高良姜、藿香、白藓皮和EM茵等制剂对果蔗进行冷藏(O一4℃)保鲜处理，结果表明：不同处 理出汁率不同，真空包装的出汁率高于未包装的；处理40d后，各处理pH急剧下降，品质劣化加剧；果蔗保鲜过程中所有处理 的可溶性固形物均呈现出由下降转为上升再下降的趋势。丁香、高良姜、藿香处理能保持较高的pH，其鲜味氨基酸含量、17种 氨基酸总量较高，保鲜效果较好。 关键词：果蔗；保鲜；出汁率；可溶性固形物；氨基酸；pH值 中图分类号：$566．1文献标识码：A文章编号：1001—8581(2011)08—0141一03 Oil ofAlllillOAcidandSolubleSolid AnalysisChanges Content ofFruit during Sugarcane Fresh--keeping LIRui—mei，LI Shi—ming Hm—niIlg，PAN of of (InstituteSugarcane，FujianAcademyAgriculturalSciences，Zhangzhou363005，China) Abstract：Thefruit were intheantibacterialsolufiONwhichcontained orClovesor or sugazeanesdipoecl Houuuynia C,alangal Or at results thatthereWaSdif- Dictamm蟠albusorEM then Wele 0—4℃．The showed Agastache microorganism．andthey preserved ferent indifferent the of fruit was thanthatof oI把． juieeyield treatments，andjuieeyieldvacuum—packedsugarcanehigher unpacked of alltreatments their after40 The fruit in decreasedand pH—valuesugarcanes sharply qualitydepreciatedgreatly days’treatment． soldcontentof all of Thesoluble treatmentsshowedthetrend fruit$ugatean舶in fall—rising—declineduringfresh—keeping．ThepH acids 17kindsof inthetreatmentof amino contentand aminoacidscontentmaintained —va