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在不同的冷藏时间后,评估不同质量的梨品种的水果质量

Chen Yin^1,2, Luming Tian^1,2, Hongliang Huo^1,2

¹Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng, 125100, China.

Food chemistry: X

|December 25, 2025

概括

梨的最佳冷藏方式取决于品种. 这项研究使用UPLC-MS/MS分析糖和有机酸,发现储存时间影响梨的质量和质地. 不同种类的梨有独特的最佳储存时间.

科学领域:

食品科学食品科学食品科学
园艺园艺园艺园艺
分析化学分析化学

背景情况:

冷藏对于保持梨的质量至关重要.
梨的质量受糖,有机酸和质感的影响.
最佳的冷藏时间在梨子品种之间有所不同.

研究的目的:

调查冷藏时间对梨子质量的影响.
为了分析糖和有机酸的形状,与梨的质地有关.
为了确定不同种类的梨的最佳冷藏时间.

主要方法:

超高性能液态染色学双重质谱 (UPLC-MS/MS) 用于分析糖和有机酸.
纹理分析仪用于评估梨果的纹理特征.
主要成分分析 (PCA) 用于评估水果的整体质量.

主要成果:

长时间冷藏通常会导致梨的质量恶化.
冷藏会影响糖含量,随着时间的推移,减少软和脆肉梨之间的差异.
特定的梨品种,如Nangaoli,Jingbaili,Ruanerli,Korla梨,Chili和Yali在2个月后达到高峰质量,而Dangshan Suli和Shuihongxiao在4个月后达到高峰质量.

结论:

冷藏时间显著影响梨的质量,最佳时间因品种而异.
结合糖,有机酸和纹理分析,为确定梨的保质期提供了一个全面的策略.
这项研究有助于建立有效的冷藏策略和预测各种梨品种的保质期.

关键词:

在冷藏室储存.有机酸有机酸有机酸梨子梨子梨子货架寿命货架寿命糖类糖类糖类质地质地质地

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