檬果汁低溫殺菌加工Ⅱ.貯藏期間品質之變化

Pasteurization of Mango Juice Processing Ⅱ. Quality Change during Storage

林靜宜(Chin-Yi Lin) ； 王子慶(Tzu-Ching Wang) ； 廖俊旺(Jiunn-Wang Liao) ； 吳明昌(Ming-Chang Wu)

《中國園藝》 51卷3期 (2005/09) Pp. 229-240

https://doi.org/10.6964/JCSHS.200509.0229

摘要

本研究以土檬果爲原料，探討檬果汁經巴斯德殺菌後於貯藏期間之品質變化，結果顯示三種殺菌條件均可達到商業殺菌之要求，維生素C及果汁色澤會於4℃及25℃下隨貯藏期間之增加而減少或劣變，而貯藏期間Vitamin C、furfural及HMF與果汁色澤的劣變有顯著的相關性，影響品質之因素是貯藏溫度，低溫冷藏可減少Vitamin C的損失與果汁色澤的劣變。

關鍵字

檬果 ； 殺菌 ； 貯藏

並列摘要

The research is to investigate the quality change of pasteurized native mango juice during storage. All the 3 pasteurization conditions treated in the experiment meet the commercial requirements. In storage at 4℃and 25℃, both Vitamin C and juice color were deteriorated with the increase of storage time. Vitamin C, furfural and HMF were closely related to the color of mango juice. Storage temperature is the key factor affecting mango juice quality. Low temperature could reduce the loss of Vitamin C and the deterioration of mango juice color.

並列關鍵字

mango ； pasteurization ； storage