| 不同桃品种的品质及加工特性评价分析 |
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| 引用本文： | 刘雪平,张永涛,崔晓梅,顾召帅,崔爱华,刘云国.不同桃品种的品质及加工特性评价分析[J].保鲜与加工,2023,23(6):34-40. |
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| 作者姓名： | 刘雪平 张永涛 崔晓梅 顾召帅 崔爱华 刘云国 |
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| 作者单位： | 1. 临沂市农业科学院;2. 临沂大学生命科学学院 |
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| 基金项目： | 山东省农业重大应用技术创新项目“蜜桃采后品质管控关键技术研究”资助；浙江大学山东（临沂）现代农业研究院服务地方发展项目（开放课题）（ZDNY-2020-FWLY02014） |
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| 摘 要： | 为构建不同品种桃的品质评价方法及加工特性评价体系，为桃果实的品种筛选、品质分析、贮藏加工提供参考依据，以10个品种的蒙阴蜜桃果实为试验材料，测定其感官性状、质构特性、营养品质及加工特性。结果表明，不同桃品种在感官性状、质构特性、营养品质及加工特性上存在差异，供试的10个桃品种中，白桃九号在质构特性、VC含量、糖酸比、固酸比、果汁特性等方面均具有优势，是既适合鲜食又适合加工的优良桃品种；新世纪、黄金绣的果皮硬度、可溶性固形物含量和果汁感官评分均较高，可鲜食，也可加工成果汁；黄金毛桃的可滴定酸含量较高，口感偏酸，在加工过程中需要考虑降酸以保证产品口感；寒露蜜、红焗油、黄焗油、红芙蓉的VC含量较高，可加工成高VC含量的产品；黄金蜜三号、中蟠十七口感较为软糯，但可溶性固形物和可溶性糖含量较高，甜度高，适合鲜食，同时需要注意后期的运输贮藏环节。聚类分析结果将10个桃品种分为3个类群，可根据不同果实类群特性进行加工与贮藏。
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| 关 键 词： | 桃品种 感官性状 质构特性 营养品质 加工特性 |
Evaluation and Analysis of Qualities and Processing Characteristics of Different Peach Varieties |
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| Abstract: | In order to construct qualities evaluation method and processing characteristics evaluation system of different peach varieties, and provide references for varieties screening, qualities analysis, storage and processing of peach fruits, the 10 varieties of Mengyin peach fruits were used as test materials, and the sensory characteristics, texture properties, nutritional qualities and processing characteristics were determined. The results showed that, there were differences among different peach varieties in sensory characteristics, texture properties, nutritional qualities and processing characteristics. Among the 10 peach varieties tested, Baitao No. 9 had advantages in texture characteristics, VC content, sugar-acid ratio, solid-acid ratio, and juice characteristics, which was an excellent peach variety suitable for both fresh-eating and processing. The peel hardness, soluble solid contents and sensory scores of fruit juice of Xinshiji and Huangjinxiu were high, which could be eaten fresh or processed into fruit juice. The titrable acid content of Huangjin peach was high, and the taste was sour. Then the acid reduction should be considered to ensure the taste of product during processing. Hanlumi, Hongjuyou, Huangjuyou and Hongfurong peaches contained higher VC contents, which could be processed into high VC content products. Huangjinmi No. 3 and Zhongpan No. 17 presented soft structure with higher contents of soluble solid and soluble sugar with higher sweetness, which were suitable for fresh food. At the same time, attention should be paid to the late transport and storage. The results of cluster analysis showed that 10 peach varieties could be divided into 3 groups, which could be processed and stored according to the characteristics of different fruit groups. |
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| Keywords: | peach varieties sensory characteristics texture properties nutritional qualities processing characteristics |
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