催熟过程中芒果浆营养成分及流变学性质变化

Changes in the Nutritional Components and Rheological Properties of Mango Pulp during Ripening

摘要:

催熟是促进果实成熟的重要技术，催熟时间长短对芒果营养成份有重要影响。本研究对催熟不同时间芒果的营养成份的变化进行测定，并对其流变学特性进行表征。结果表明，在芒果催熟108 h后，淀粉含量从7.945%下降至0.063%，果胶含量从15.785 g/kg下降至3.739 g/kg，总黄酮含量增加了0.238 mg/g，而总酚含量没有明显变化。过氧化物酶活性和丙二醛含量随着催熟时间增加呈上升趋势，但催熟72 h后过氧化物酶活性趋于稳定。催熟60小时后丙二醛含量增加不显著，说明催熟60 h以上细胞膜受损程度变化不明显。流变学结果表明，芒果浆是一种非牛顿流体和弱凝胶体系，其表观粘度随催熟时间延长而逐渐越低。综合评价芒果的营养成分、过氧化物酶活性、丙二醛含量及流变学特性认为催熟72 h后芒果果浆的综合品质较好。本研究结果为芒果催熟过程中品质控制提供理论和实践指导。

Abstract:

Ripening is an important technology to promote fruit ripen, and the ripening time has important effects on the nutrition of mango. This study investigated the nutritional changes and rheological properties of mangos after ripening treatment for different periods. Results showed that after ripening mango for 108 h, the starch and pectin contents decreased from 7.945% and 15.785 g/kg to 0.063% and 3.739, respectively. The total content of flavonoids increased by 0.238 mg/g, while the total phenols showed no apparent change during the ripening process. The peroxidase activity and malondialdehyde content increased with the ripening time, however, the content of malondialdehyde did not increase significantly after ripening for 60 h, and there was no significant change in peroxidase activity after ripening for 72 h. The rheological results showed that mango pulp was a non-Newtonian fluid and weak gel system, and its viscosity was decreased with increment in ripening time. Based on the nutrition, peroxidase activity, malondialdehyde content and rheological results, the quality of mango pulp was relatively good after ripening treatment for 72 h. These results would provide theoretical and practical guidance for the quality control of mangoes during ripening treatment.