我们购买的蓝品质好吗? 对从不同销售点购买的果进行比较研究
M Teresa Sanchez-Ballesta1, Carmen Marti-Anders1, M Dolores Álvarez1
1Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Ciudad Universitaria, E-28040 Madrid, Spain.
Foods (Basel, Switzerland)
|July 14, 2023
概括
在购买时蓝的质量有所不同,观察到成熟度低和含量低. 收获前和后的因素显著影响蓝的坚度,化学性质和真菌存在.
科学领域:
- 园艺科学 园艺科学
- 食品科学 食品科学 食品科学
- 植物病理学 植物病理学
背景情况:
- 蓝 (Vaccinium corymbosum L.) 越来越受到健康益处的重视,但因软化和真菌攻击而导致的质量损失会影响其营销能力.
- 蓝在消费者层面的质量评估中缺乏关于坚度,物理化学性质,化合物和真菌存在的质量评估.
研究的目的:
- 在消费者购买之前,在零售店评估蓝的质量差异.
- 为了调查不同零售地点的度,物理化学参数,化合物和真菌生长的差异.
主要方法:
- 来自十个不同的零售商店的样本被分析了度,物理化学性质,总和酸盐含量以及抗氧化活性.
- 通过直接观察和购买后的种植和识别来评估真菌的存在.
主要成果:
- 所有蓝样品质量均可接受,但在出售时成熟度较低.
- 在购买时没有明显的真菌腐烂,尽管在培养后发现了病原体.
- 发现了低和安东含量和抗氧化活性,可能是由于收获后处理.
- 在同一品种中发生了显著的质量变化,但在有机蓝和传统蓝之间没有发现差异.
结论:
- 收获前后的因素,包括种植方法,环境条件和储存/运输温度,在销售点显著影响蓝的质量.
- 蓝零售品质的变化表明需要优化收获前后管理策略.
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