成熟过程中卡因菠萝品质变化规律浅析.pdfVIP

Hans Journal of Food and Nutrition Science 食品与营养科学, 2014, 3, 23-28 Published Online May 2014 in Hans. /journal/hjfns /10.12677/hjfns.2014.32005 Influence of Different Maturity Degrees on Fruit Quality of “Smooth Cayenne” Pineapple 1 1* 1 1,2 1,2 Yanan Liu , Weiqi Shi , Haiyang Ma , Jiangzhou Zhang , Chengming Yan 1South Subtropical Crops Research Institute, Chinese Academy of Tropical Agriculture Science/Tropical Crops Nutrition Key Laboratory of Hainan Province (in Preparation), Zhanjiang 2 College of Resource and Environmental Science, China Agriculture University, Beijing * Email: lynan1017@163.com, weiqishi@126.com rd th th Received: Apr. 3 , 2014; revised: Apr. 30 , 2014; accepted: May 6 , 2014 Copyright © 2014 by authors and Hans Publishers Inc. This work is licensed under the Creative Commons Attribution International License (CC BY). /licenses/by/4.0/ Abstract Influence of 6 different maturity degrees on soluble sugar, vitamin C, titratable acid and total so- luble solids content of “smooth cayenne” pineapple was studied to ascertain the best maturity de- gree for eating. The results showed that the quality properties increased firstly and then de- creased with the increase of maturity degree. Contents of soluble sugar and vitamin C reached the maximum of 17.76% and 178.11 mg/kg at maturity grades 7 - 8, which were remarkable signifi- cantly higher than other maturity degrees. The titratable acid and total soluble solids content reached 0.95% and 16.87% at maturity grades 5 - 6, and they didn’t change remark