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以青海省特色梨品种软儿梨为研究材料,测定冷冻贮藏过程软儿梨可溶性固形物、硬度、Vc等品质指标的变化,并采用石蜡切片技术进行显微观察以探讨石细胞变化对冻藏品质的影响。结果表明:随着贮藏时期的变化,软儿梨的可溶性固形物、含水量、石细胞含量存在下降趋势,但无显著性差异,Vc含量均先升高后下降;石细胞团与果肉呈离散状,石细胞团变小,果肉变细,从而使得软儿梨风味剧烈变化,形成独特的食用风味,但其冷冻贮藏后品质变化不大。
In this study, the soft pear of characteristic pears in Qinghai Province was used as material to determine the changes of soluble solid content, hardness and Vc of soft pear during freezing and storage. The changes of the quality indexes of soft pear, such as frozen storage, Quality impact. The results showed that with the change of storage period, the soluble solid content, water content and stone cell content of soft pear decreased, but there was no significant difference. Vc content firstly increased then decreased then that of stone cell mass and pulp Like, stone cell group smaller, thinner flesh, so that soft pear flavor dramatic changes in the formation of a unique food flavor, but its quality after freezing storage little change.