Objective To investigate the optimum process parameters for the processing of fast ripening black pears and to analyse their chemical composition.Methods The processing conditions of black pear were optimized by orthogonal test on the basis of single factor experiment with reducing sugar content and sensory score,and the organic acids and other chemical components of finished black pear were detected.Results The order of influence of each factor on black pear was humidity program＞temperature program＞ultrasonic power＞ultrasonic temperature.The optimal processing conditions of black pear were as follows:Ultrasonic cleaning power 60 W,ultrasonic cleaning temperature 50℃,processing temperature program 1-3 d:75℃,4th d:45℃,5-9 d:75℃,processing humidity program 1-3 d:50％,4th d:60％,5-9 d:70％.The study showed that compared with fresh pear,the types and content of flavor substances in finished quick ripening black pear were significantly increased,the total content was increased by 342.8％,and the types were increased by 12.After processing,the water content of pear decreased by 10.12％,the reducing sugar decreased by 0.34 g/100 g,and 5-hydroxymethylfurfural(HMF)increased.Quinic acid,oxalic acid,malic acid and lactic acid were increased by 0.38,0.48,0.23 and 0.1 mg/g,respectively,and the antioxidant activity were significantly improved.Conclusion The results of this study can provide reference for the industrial production of fast-ripening black pears,effectively alleviate the preservation and transportation problems of fresh pears,and have important significance for the in-depth processing of fruits and vegetables and the expansion of the industrial chain.
black pearreducing sugarorganic acidflavor substance
NETL
NSTL
万方数据
