Food Science and Technology. 2014, (09) Core

Affection of short cold stress on the ascorbic acid of apple before processingChinese Full Text

YAO Gang;ZHANG Shao-ying;LI Yan-li;WANG Ye-qun;College of Engineering, China Agricultural University;

Abstract: There is great loss of ascorbic acid from picking to consumption. According to the resistance of plant to adversity, total ascorbic acid, AA and DHA change of Liaofu and Gala apple were detected after short cold stress. Liaofu apple and Gala apple postharvest 3~8 d were frozen at（-7±1） ℃ for 2, 4, 6 h and 6, 9, 12 h respectively. Result showed that contents of total ascorbic acid and AA were increased. After cold stress 4 h, contents of total ascorbic acid, AA and DHA of Liaofu apple, which were stored at 25~28 ℃ for 5 d before processing, increased by 21.94%, 24.90% and 5.46% respectively. AA and DHA content of Gala apple stored at the same temperature for 6 d increased by 20.17%, 21.82% and 12.12% respectively after cold stress for 9 h. Results of this research conclude that cold stress could reverse the decreasing effect of total ascorbic acid of early apples, can be used as the effective measures to improve the material before pressing the nutritional quality.

Keywords：

early apple; cold stress; fluorospectrophotometry; ascorbic acid; processing quality;

DOI：
10.13684/j.cnki.spkj.2014.09.014
Series：
Subject：
Classification Code：
TS255.4

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Affection of short cold stress on the ascorbic acid of apple before processingChinese Full Text

YAO Gang;ZHANG Shao-ying;LI Yan-li;WANG Ye-qun;College of Engineering, China Agricultural University;

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