Abstract:

【Objective】 To research the nutritional composition changes of different grades of Aksu sugar core apple during the 120 days storage period under the storage conditions of 3℃ temperature and 85% moisture in the hope of providing a theoretical basis for screening the safe storage period of Aksu sugar core apple and evaluating the storage quality of graded fruit.【Methods】 Vitamin C (VC), soluble solids (SSC), total sugars, reducing sugars, total acids and mineral elements of 5 grades of apples were determined by liquid chromatography (HPLC) and inductively coupled plasma mass spectrometry (ICP-MS).【Result】 During cryogenic storage, the moisture content of five grades of Aksu sugar core apples did not change significantly, with a decrease rate between 1.0%-2.5%.VC content tended to be stable after 90 days of storage, among which, the loss of VC content inferior fruit was the highest, followed by that in first grade fruit, and the loss of VC in superior fruit and that of the second grade fruit was the least.The SSC content showed a gentle downward trend during storage, and the SSC value of inferior fruit decreased by 5.10%, which was the biggest loss.The overall change trend of total sugar and reducing sugar content was mild and showed a slight fluctuation trend, while the total acid content showed a gentle decline trend.The content of Na increases sharply from 90 to 120 days after storage, the contents of K and P increased slowly, while the contents of Mg, Mn, Cu, Fe, Zn and Sr decreased slowly with the increase of storage time.【Conclusion】 Low temperature is beneficial to prolong the storability of Aksu sugar core apple, and can maintain the flavor quality and nutrients of the apple.And the sugar-acid ratio of superior grade and first grade fruits increased at 120 days of storage, and the sweetness of apple taste increased at the end of storage.Inferior fruits with slight scars on the peel of apple suffered more rapid nutritional loss during storage and were not easy to be stored for a long time.

Key words: sugar core apple; low temperature storage; nutritional quality; apple grading; nutritional change

摘要：

【目的】温度3℃,湿度85%的贮藏条件下,研究不同等级阿克苏冰糖心苹果在120 d的贮藏期间内的营养成分变化,为筛选阿克苏冰糖心苹果安全贮藏期与分级果品贮藏品质评价提供理论依据。【方法】采用液相色谱(HPLC)及电感耦合等离子体质谱仪(ICP-MS)等方法,测定分析5个等级的苹果进行VC(VC)、可溶性固形物(SSC)、总糖、还原糖、总酸和矿质元素。【结果】在低温贮藏期间,5个等级的阿克苏冰糖心苹果的水分含量变化不明显,下降率在1.0%~2.5%。VC含量先升高再下降较明显,在贮藏90 d后趋于稳定,其中,高次果的VC含量损失最高,一级果次之,特级果和二级果损失量最小。SSC含量在贮藏期间呈现平缓下降趋势,高次果的SSC值降低5.10%,损失最大。总糖和还原糖含量整体变化趋势平缓,呈微弱上下波动趋势,而总酸含量总体呈现平缓下降趋势。矿物元素Na含量在贮藏90~120 d呈现陡增趋势,K和P含量呈现缓慢上升趋势,而Mg、Mn、Cu、Fe、Zn和Sr含量随着贮藏时间增加呈现缓慢下降趋势。【结论】低温有利于延长阿克苏冰糖心苹果的耐贮藏性,并且能够保持苹果的风味品质和营养品质。特级果、一级果实在贮藏120d时糖酸比增加,贮藏末期的苹果口感甜度增加。有轻微裂果或表皮有伤疤的高次果在贮藏期内营养损失更快速,不易于长期贮藏。

关键词: 冰糖心苹果, 低温贮藏, 营养品质, 不同等级, 营养变化