研究成熟度、储藏参数和加工方法对黄瓜技术化学指标的影响

Anna Anatoiyevna Tyagushcheva, Grigory Anatolievich Kupin, V. Aleshin
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摘要

这项工作显示了成熟度、储存参数和加工方法对西葫芦技术化学参数影响的结果。因此,在对不同成熟度的西葫芦(在 8 至 10 ºC 温度下储存 18 天)进行感官评估时发现,ELF EMF 处理可以保持感官质量指标。同时,经 ELF EMF 处理的 1 级成熟度西葫芦的平均专家评估得分最高。第一成熟度的西葫芦重量损失最大,第三成熟度的西葫芦重量损失最小。储存西葫芦时,重量损失取决于成熟度。未经处理的西葫芦重量损失最小的是成熟度为 3 的西葫芦,最大的是成熟度为 1 的西葫芦。事实证明,在储存西葫芦时,与对照样本相比,ELF EMF 处理可减少 1 级和 2 级成熟度西葫芦的重量损失。在研究西葫芦生化指标的变化时发现,随着时间的推移,这些指标会随着成熟度、样品处理方法和贮藏条件的变化而降低。在储存过程中,电致发光电磁场处理可减少 0.2-0.5 % 的可溶性固形物损失,在冰箱中储存可减少 0.2-0.3 % 的可溶性固形物损失,具体取决于成熟度。此外,还发现可以使用碘-淀粉法来评估西葫芦的成熟度,该方法的精髓在于淀粉在碘溶液中呈现蓝黑色的能力:西葫芦成熟过程中淀粉的水解是沿着从种子室中心向外围的方向进行的,这使得评估西葫芦果实的成熟度成为可能。关键字西葫芦、成熟度、加工、ef emf、感官评估、重量损失、生化参数、碘-淀粉法
本文章由计算机程序翻译,如有差异,请以英文原文为准。
STUDYING THE INFLUENCE OF THE DEGREE OF MATURITY, STORAGE PARAMETERS AND PROCESSING METHOD ON THE TECHNOCHEMICAL INDICATORS OF ZUCCHINS
The work shows the results of the influence of the degree of maturity, storage parameters and processing method on the techno-chemical parameters of zucchini. Thus, during the organoleptic assessment of zucchini of different degrees of maturity, stored at a temperature of 8 to 10 ºC for 18 days, it was found that ELF EMF treatment allows maintaining organoleptic quality indicators. At the same time, the average expert assessment score for zucchini of the 1st degree of maturity treated with ELF EMF was the maximum. The maximum weight loss was observed in zucchini of the 1st degree of maturity, the minimum – in the 3rd degree of maturity. When storing zucchini, weight loss depends on the degree of maturity. The minimum weight loss of zucchini without treatment was noted at the 3rd degree of maturity, and the greatest – at the 1st degree of maturity. It has been established that when storing zucchini, ELF EMF treatment can reduce weight loss compared to the control sample for zucchini of the 1st and 2nd degrees of maturity. When studying changes in the biochemical parameters of zucchini depending on the degree of maturity, the method of processing samples and storage conditions, it was found that they decrease over time. During storage, ELF EMF treatment can reduce the loss of soluble solids by 0.2-0.5 %, and when stored in a refrigerator – by 0.2-0.3 %, depending on the degree of maturity. It has also been established that to assess the degree of maturity of zucchini, the iodine-starch method can be used, the essence of which lies in the ability of starch to give a blue-black color in an iodine solution: hydrolysis of starch during the ripening of zucchini proceeds in the direction from the center to the periphery of the seed chamber, which makes it possible to assess the degree of maturity zucchini fruits. Key words: ZUCCIHINI, DEGREE OF MATURITY, PROCESSING, ELF EMF, ORGANOLEPTIC ASSESSMENT, WEIGHR LOSS, BIOCHEMICAL PARAMETERS, IODINE-STARCH METHOD
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