Quality Analysis of Fermented Wax Gourd with Different Varieties
In order to explore the effects of different varieties of wax gourd on the quality of fermented wax gourd,after natural fermentation,the pH,titrable acid,reducing sugar,vitamin C,nitrite,total phenol,antioxidant capacity and sensory evaluation of 7 varieties of wax gourd were conducted in this study.The results showed that wax gourd varieties had great influence on the quality of fermented wax gourd.After 40 days of fermentation,main quality indicators for 7 fermented wax gourd were as follows:the pH value were 3.38-3.80,titrable acid content was 0.68％-1.17％,reducing sugar content was 6.47-9.97 g/kg,vitamin C content was 13.77-31.62 mg/kg,nitrite content was 3.88-4.85 mg/kg,total phenol content was 32.40-83.51 mg/kg,free radical scavenging rates of DPPH and ABTS were 50％-82％ and 28％-43％,respectively.Among all fermented wax gourd,fermented Dicuixiang wax gourd embraced highest contents of titrable acid,vitamin C,reducing sugar and scavenging ability of DPPH free radicals were significantly higher than others(P＜0.05),but has the lowest score of sensory evaluation(61.7 points).Fermented Heijiangjun wax gourd has the highest sensory evaluation score(83.8 points).As for this paper,this study provides theoretical references for the varieties selection of fermented wax gourd.
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