楊桃之品質成分與加工利用之研究

Studies on the Components and Utilizations of Carambola

游若篍(Roch-Chui Yu) ； 王武彰(Wu-Chang Wang)

《中華農業研究》 36卷2期 (1987/06) Pp. 196-206

https://doi.org/10.29951/JARC.198706.0007

摘要

分析本鳳山熱帶園藝試驗分所現有之楊桃品種，包括二林種、蜜絲種、白絲種、五汴頭反種、歪尾種及酸味種等六種校具代表性之楊桃品種之一般品質成分，包括糖類、粗蛋白、粗脂肪、粗纖維、粗灰分、水分等，及特殊成分包括糖類、有機酸、氨基酸及礦物質之種類及含量等。並將各品種楊桃分別試製果汁、果醬、蜜餞、罐頭等加工品，就其品質品評結果選取最適於加工用之品種，以及鮮食用之品種，供果農選種及加工業者之參考。
試驗結果顯示楊挑鮮果中之主要糖類爲果糖及葡萄糖，有機酸則以草酸之含量較高，氨基酸以麩氨酸、絲氨酸爲主，灰分以鉀之含量較高。各楊桃鮮果中以蜜絲種品質最佳。在各加工品方面，以二林種最適於製造果汁、蜜餞及罐頭；以歪尾種所製得之果醬風味最佳。

關鍵字

楊桃 ； 成分 ； 品種 ； 楊桃加工 ； 楊桃汁

並列摘要

This experiment was conducted to investigate both the fruit compositions and processing utilizations of the six different carambola varieties, namely Eli-un, Mi-shih, Pai-shih, Wu-pien-tou-feng, Wai-wei and sour carambola grown in Fengshan Tropical Ho-ticultural Experiment Station. The analyses offruit compositions included crude prot ein, crude fat, crude fiber, crude ash, carbohydrates and moisture, in the sa me time the content of various organic acids, amino acids, sugars and minerals ware also analyzed. On the other hand, the processing utilizations such as for making juice, preserves, jams and canned carambola fruits were alsotested.
The results showed that the main sugar components in these cara mbola varieties wer e fructose and glucose, glutamic acid and serine were the main amino acids while oralic acid and potassium content were very high. The Mi-shih possessed the best quality among these fresh carambola fruits. Ell-lin was the most suitable variety for making juice, preserves and cans. The jam made from Wai-wei had thebest color and flavor.

並列關鍵字

compositions ； variety ； processing ； juice