Comparative study on fermentation characteristics and quality of different varieties of pumpkin
Objective To explore the differences in the quality and volatile substances of different varieties of pumpkin after fermentation.Methods Eight different varieties of pumpkin were selected in this study for natural fermentation.The measurements of pH,total acids,vitamin C,total phenol,antioxidant capacity,biogenic amines,organic acids and volatile components of fermented pumpkin were determined.Results After fermentation,the pH of Jianmei pumpkin was the lowest 3.28,the highest content of total acid in Huanglang pumpkin was 37.06 g/kg,the highest content of VC in Jinhanmiben pumpkin was 21.68 mg/kg,and the highest content of total phenol in Jinhanmiben pumpkin was 163.90 mg/kg,followed by Huanglang pumpkin was 160.06 mg/kg.The varieties with the highest antioxidant capacity were Jinhanmiben pumpkin and Huanglang pumpkin.The biogenic amine content of all samples was lower than 1000 mg/kg.The variety with the highest volatile substances was Jinhanmiben pumpkin with a total of 59 species and the content was 5.36 μg/g.Conclusion Different varieties of fermented pumpkin have obvious differences in quality,Huanglang pumpkin and Jinhanmiben pumpkin root rank high in various detection indexes.This study provides a theoretical reference for the selection of fermented pumpkin varieties.
NETL
NSTL
万方数据
维普
