檬果汁低溫殺菌加工(Ⅱ)--貯藏期間品質之變化

Other Title
Pasteurization of Mange Juice Processing (Ⅱ)-- Quality Change during Storage
Resource
中國園藝 51(3): 229-240
J. Chinese Soc. Hort. Sci. 51(3): 229-240
Journal
中國園藝
Journal Volume
51
Journal Issue
3
Pages
229-240
Date Issued
2005-09
Date
2005-09
Author(s)
王子慶
廖俊旺
吳明昌
Tzu-Ching Wang
Jiunn-Wang Liao
Ming-Chang Wu
DOI
URI
Abstract
本研究以土檬果為原料，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。 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 stroage 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.
Subjects
檬果
殺菌
貯藏
mango
pasteurization
storage
Publisher
臺灣園藝學會
Type
journal article
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