Xinjiang Agricultural Sciences ›› 2022, Vol. 59 ›› Issue (5): 1277-1283.DOI: 10.6048/j.issn.1001-4330.2022.05.029
• Plant Protection·Microbes·Storage and Preservation Processing • Previous Articles Next Articles
LIAN Weijia1(), XU Yanjun1, Iskar Maitiniyazi1, TANG Qiuju3, CHEN Ya1(
), LIU Fengjuan2(
)
Received:
2021-12-06
Online:
2022-05-20
Published:
2022-06-09
Correspondence author:
CHEN Ya, LIU Fengjuan
Supported by:
廉苇佳1(), 徐彦军1, 艾斯坎尔·买提尼牙孜1, 唐秋菊3, 陈雅1(
), 刘峰娟2(
)
通讯作者:
陈雅,刘峰娟
作者简介:
廉苇佳(1991-),女,甘肃会宁人,助理研究员,硕士,研究方向为农产品加工与安全,(E-mail) 1634321773@qq.com
基金资助:
CLC Number:
LIAN Weijia, XU Yanjun, Iskar Maitiniyazi, TANG Qiuju, CHEN Ya, LIU Fengjuan. Effects of Different Drying Promoters on Drying Rate and Sensory Quality of Seedless Green Grape[J]. Xinjiang Agricultural Sciences, 2022, 59(5): 1277-1283.
廉苇佳, 徐彦军, 艾斯坎尔·买提尼牙孜, 唐秋菊, 陈雅, 刘峰娟. 不同促干剂对无核白葡萄干燥速率及感官品质的影响[J]. 新疆农业科学, 2022, 59(5): 1277-1283.
指标(占比) Indicators (proportion) | 描述及分值 Description and score | ||||
---|---|---|---|---|---|
绿度Green degree(25%) | 黄色或者棕色1 | 浅绿2 | 中等绿3 | 较绿4 | 最绿5 |
亮度Brightness (20%) | 不亮1 | 浅亮2 | 中等亮3 | 较亮4 | 最亮5 |
干燥度Dryness (15%) | 湿1 | 较湿2 | 中等干5 | 较干4 | 太干了3 |
质地Texture (10%) | 软1 | 较软3 | 软硬适中5 | 较硬4 | 太硬了2 |
酸度Acidity (15%) | 最酸1 | 较酸3 | 中等酸5 | 微酸4 | 不酸2 |
饱满度Plumpness (10%) | 干瘪1 | 较干瘪2 | 中等饱满3 | 较饱满4 | 饱满5 |
异味Odor (5%) | 无异味5 | 稍有异味4 | 中等异味3 | 稍多异味2 | 有异味1 |
Table 1 Sensory evaluation score of seedless green raisin
指标(占比) Indicators (proportion) | 描述及分值 Description and score | ||||
---|---|---|---|---|---|
绿度Green degree(25%) | 黄色或者棕色1 | 浅绿2 | 中等绿3 | 较绿4 | 最绿5 |
亮度Brightness (20%) | 不亮1 | 浅亮2 | 中等亮3 | 较亮4 | 最亮5 |
干燥度Dryness (15%) | 湿1 | 较湿2 | 中等干5 | 较干4 | 太干了3 |
质地Texture (10%) | 软1 | 较软3 | 软硬适中5 | 较硬4 | 太硬了2 |
酸度Acidity (15%) | 最酸1 | 较酸3 | 中等酸5 | 微酸4 | 不酸2 |
饱满度Plumpness (10%) | 干瘪1 | 较干瘪2 | 中等饱满3 | 较饱满4 | 饱满5 |
异味Odor (5%) | 无异味5 | 稍有异味4 | 中等异味3 | 稍多异味2 | 有异味1 |
促干剂 Desiccant | △E | L* | a* | b* | c* | h* |
---|---|---|---|---|---|---|
C1 | 49.77±5.60a | 47.55±5.00a | -2.11±1.25a | 14.57±2.18a | 14.77±2.22a | 98.00±4.88a |
C2 | 48.56±5.86ab | 46.66±5.25ab | -1.97±1.10a | 13.30±2.35b | 13.49±2.35b | 98.34±5.39a |
C3 | 49.09±4.10a | 47.30±3.53a | -1.77±0.83a | 13.02±1.93b | 13.16±1.96b | 97.68±3.29a |
C4 | 48.29±5.33ab | 46.44±4.71ab | -1.86±1.16a | 13.09±2.19b | 13.27±2.20b | 97.69±5.73a |
K | 47.24±5.35b | 45.29±4.57b | -1.85±0.92a | 13.30±2.61b | 13.46±2.64b | 97.79±3.84a |
Table 2 Effect of drying promoters on the color of seedless green raisins
促干剂 Desiccant | △E | L* | a* | b* | c* | h* |
---|---|---|---|---|---|---|
C1 | 49.77±5.60a | 47.55±5.00a | -2.11±1.25a | 14.57±2.18a | 14.77±2.22a | 98.00±4.88a |
C2 | 48.56±5.86ab | 46.66±5.25ab | -1.97±1.10a | 13.30±2.35b | 13.49±2.35b | 98.34±5.39a |
C3 | 49.09±4.10a | 47.30±3.53a | -1.77±0.83a | 13.02±1.93b | 13.16±1.96b | 97.68±3.29a |
C4 | 48.29±5.33ab | 46.44±4.71ab | -1.86±1.16a | 13.09±2.19b | 13.27±2.20b | 97.69±5.73a |
K | 47.24±5.35b | 45.29±4.57b | -1.85±0.92a | 13.30±2.61b | 13.46±2.64b | 97.79±3.84a |
促干剂 Desiccant | 水分 Water content (%) | 总糖 Total sugar (%) | 总酸 Total acid (%) | 二氧化硫残留量 Sulfur dioxide residue (SO2)(g/kg) | 铅 Lead (mg/kg) | 砷 Arsenic (mg/kg) | 汞 Mercury (mg/kg) | ||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
C1 | 13.0 | 70.0 | 0.8 | 未检出 | 0.1 | 未检出 | 未检出 | ||||||
C2 | 12.0 | 69.4 | 0.6 | 未检出 | 0.1 | 未检出 | 未检出 | ||||||
C3 | 13.7 | 69.0 | 0.8 | 未检出 | 0.1 | 未检出 | 未检出 | ||||||
C4 | 14.0 | 69.0 | 0.7 | 未检出 | 0.1 | 未检出 | 未检出 | ||||||
K | 13.0 | 69.6 | 0.8 | 未检出 | 0.1 | 未检出 | 未检出 | ||||||
促干剂 Desiccant | 镉 Cadmium (mg/kg) | 三唑酮 Triadimefon (mg/kg) | 沙门氏菌 Salmonella | 志贺氏菌 Shigella | 金黄色葡萄球菌 Staphylococcus aureus | 溶血性链球菌 Hemolytic streptococcus | |||||||
C1 | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 | |||||||
C2 | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 | |||||||
C3 | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 | |||||||
C4 | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 | |||||||
K | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 |
Table 3 Effect of desiccant on physicochemical indexes of seedless green raisin
促干剂 Desiccant | 水分 Water content (%) | 总糖 Total sugar (%) | 总酸 Total acid (%) | 二氧化硫残留量 Sulfur dioxide residue (SO2)(g/kg) | 铅 Lead (mg/kg) | 砷 Arsenic (mg/kg) | 汞 Mercury (mg/kg) | ||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
C1 | 13.0 | 70.0 | 0.8 | 未检出 | 0.1 | 未检出 | 未检出 | ||||||
C2 | 12.0 | 69.4 | 0.6 | 未检出 | 0.1 | 未检出 | 未检出 | ||||||
C3 | 13.7 | 69.0 | 0.8 | 未检出 | 0.1 | 未检出 | 未检出 | ||||||
C4 | 14.0 | 69.0 | 0.7 | 未检出 | 0.1 | 未检出 | 未检出 | ||||||
K | 13.0 | 69.6 | 0.8 | 未检出 | 0.1 | 未检出 | 未检出 | ||||||
促干剂 Desiccant | 镉 Cadmium (mg/kg) | 三唑酮 Triadimefon (mg/kg) | 沙门氏菌 Salmonella | 志贺氏菌 Shigella | 金黄色葡萄球菌 Staphylococcus aureus | 溶血性链球菌 Hemolytic streptococcus | |||||||
C1 | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 | |||||||
C2 | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 | |||||||
C3 | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 | |||||||
C4 | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 | |||||||
K | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 | 未检出 |
促干剂 Desiccant | 感官评分 Sensory score | 感官评价 Sensory evaluation |
---|---|---|
C1 | 3.82 | 表面褶皱多,中等亮,不饱满,质地较硬,口感较干,无异味 |
C2 | 3.74 | 有些干瘪,表面有褶皱,中等亮,质地软硬适中,有酸味不影响口感,无异味 |
C3 | 3.88 | 颜色较绿,形状饱满,质地较软,无异味 |
C4 | 3.92 | 颜色较绿,形状饱满,比较亮,质地较软,无异味 |
K | 4.03 | 颜色绿、形状饱满、比较亮,软硬适中、微酸,滋味好,大小均匀,无异味 |
Table 4 Effects of dry promoters on sensory indexes of seedless green raisins
促干剂 Desiccant | 感官评分 Sensory score | 感官评价 Sensory evaluation |
---|---|---|
C1 | 3.82 | 表面褶皱多,中等亮,不饱满,质地较硬,口感较干,无异味 |
C2 | 3.74 | 有些干瘪,表面有褶皱,中等亮,质地软硬适中,有酸味不影响口感,无异味 |
C3 | 3.88 | 颜色较绿,形状饱满,质地较软,无异味 |
C4 | 3.92 | 颜色较绿,形状饱满,比较亮,质地较软,无异味 |
K | 4.03 | 颜色绿、形状饱满、比较亮,软硬适中、微酸,滋味好,大小均匀,无异味 |
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