催熟过程中芒果浆营养成分及流变学性质变化

Changes in the Nutritional Content and Rheological Properties of Mango Pulp during Accelerated 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。该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7.95%下降至0.06%，果胶含量从15.79 g/kg下降至3.74 g/kg，总黄酮含量增加了0.24 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 h后丙二醛含量不再显著增加，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。该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:

Accelerated ripening is an important technique to promote fruit ripening, and the duration of accelerated ripening has an important impact on the nutritional content of mangos. This study investigated nutritional changes and rheological properties of mangos after different durations of accelerated ripening. After accelerated ripening for 108 h, the starch content of mangos decreased from 7.95% to 0.06%, pectin content decreased from 15.79 to 3.74 g/kg, total flavonoid content increased by 0.24 mg/g, while the total phenolic content showed no significant change. Peroxidase activity and malondialdehyde content increased with a longer duration of accelerated ripening. However, peroxidase activity plateaud after 72 h of accelerated ripening, while malondialdehyde content did not show further significant increase after 60 h, indicating that the extent of cell membrane damage did not change significantly after 60 h of accelerated ripening. The rheological results showed that mango pulp was a non-Newtonian fluid and weak gel system, and its viscosity decreased gradually with increasing duration of ripening. Based on the comprehensive assessment of nutritional content, peroxidase activity, malondialdehyde content and rheological results, the overall quality of mango pulp was relatively good after accelerated ripening for 72 h. These results can provide theoretical and practical guidance for the quality control of mangoes during accelerated ripening.