Browning During Storage of Dried Hami Melon: Analysis and Evaluation

doi:10.11924/j.issn.1000-6850.casb18110038

Abstract

Abstract:

In this paper, the influence of the drying and packaging method on the browning of cantaloupe was studied, and the relationship between the non-enzymatic browning factors and the browning degree was analyzed. The results showed that compared with the NaHSO₃ processing, browning risk of shade-drying Hami melon existed in the process of storage, packing method had no significant effect. In the process of storage, the factors of non-enzymatic browning factors were changed, but the correlation between browning factors and browning effect was greatly influenced by the drying method. Under different treatment conditions, soluble protein content was not significantly correlated with browning degree. There were significant or extremely significant correlations between the browning degree and free amino acids, reducing sugars, Vc, total phenol, carotenoids and other indexes under the shade-drying. There was no significant correlation between the browning degree and non-enzymatic browning factors under NaHSO₃ vacuum packing, and the browning was significantly inhibited.

Key words: dried Hami melon, storage, browning degree, non-enzymatic browning, correlation

CLC Number:

TS255.3

Yu Jiajia, Cao Ya, Xu Jian. Browning During Storage of Dried Hami Melon: Analysis and Evaluation[J]. Chinese Agricultural Science Bulletin, 2020, 36(4): 142-146.

Figures/Tables 8

References 25

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因子	游离氨基酸	还原糖	可溶性蛋白	Vc	总酚	类胡萝卜素
阴干	-0.906^**	-0.915^**	0.321	-0.860^*	-0.866^*	-0.757^*
真空+阴干	-0.920^**	-0.874^*	-0.057	-0.937^**	-0.893^**	-0.902^**
NaHSO₃处理	-0.871^*	-0.751	0.636	-0.952^**	-0.902^**	-0.881^**
真空+NaHSO₃	-0.403	-0.344	-0.505	-0.338	-0.322	-0.292

因子	游离氨基酸	还原糖	可溶性蛋白	Vc	总酚	类胡萝卜素
阴干	-0.906^**	-0.915^**	0.321	-0.860^*	-0.866^*	-0.757^*
真空+阴干	-0.920^**	-0.874^*	-0.057	-0.937^**	-0.893^**	-0.902^**
NaHSO₃处理	-0.871^*	-0.751	0.636	-0.952^**	-0.902^**	-0.881^**
真空+NaHSO₃	-0.403	-0.344	-0.505	-0.338	-0.322	-0.292