酸味種楊桃醃漬過程中有機酸及糖類變化之研究

Abstract

楊桃在醃漬期間，其汁液之pH值無明顯變化，可滴定酸度(titratable acidity)在醃漬二週內由0.81g%降至0.48g%，但之後變化不大。新鮮楊桃汁之有機酸中的草酸(oxalic acid)與蘋果酸(malic acid)含量在醃漬初期分別由0.82g%及0.03g%降至0.31g%及0.02g%，而後變化不明顯；抗壞血酸(ascorbic acid)含量在醃漬初期亦明顯減少，二週後再緩緩回升。Tart carambola fruits were pickled with 8% salt by a traditional method for three months. The exudate were taken and analyzed in every two weeks during the pickled process. The results showed that the pH value changed insignificantly during the pickled process. Titratable acidities decreased from 0.81g% to 0.48g% in the beginning two weeks, and did not change a lot in the following picked days. Oxalic and malic acid contents also decreased from 0.82g% and 0.03g% to 0.30g% and 0.02g%, respectively in the beginning 2 weeks, but didn't change a lot in following pickled days.