高丛蓝莓鲜、冻果实营养成分分析

L. Shevchuk, Yu.Yu. Vintskovska, Svitlana Babenko, B. Mazur, Oleksandr Havryliuk
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摘要

这项研究的相关性是由于高蓝莓在消费者中相当受欢迎,因为它们的味道和营养成分以及对人体有益的生物活性物质的含量均衡。因此,本研究的目的是确定“公爵”、“爱国者”、“强啼鸡”等品种的果实是否适合冷冻和冷冻储存。为了实现这一目标,采用了生物识别、实验室、分析和统计等研究方法。研究结果发现,研究品种“Duke”、“Patriot”、“Chantilly”的高蓝莓的冷冻果实符合DSTU 4837:2007的最高商业等级要求。杜克品种的解冻浆果比其他两个被研究的品种有更好的外观,用这种水果固有的蜡状涂层解冻,它们在冷冻期间的重量损失为0.20%,解冻后的果汁损失为0.71%。在乌克兰森林草原条件下,Duke、Patriot、Chanticleer品种的高蓝莓果实中维生素C含量为17.6 ~ 19.0 mg/100 g,多酚物质含量为378 ~ 545 mg/100 g,黄酮类化合物含量为127.2 ~ 176.8 mg/100 g,花青素含量为59.4 ~ 162.9 mg/100 g,查尔酮含量为15.6 ~ 32.5 mg/100 g。解冻后的杜克品种浆果中含有的营养物质最多,而在冷冻和解冻过程中损失的营养物质为:维生素C - 2.7 mg/100 g,总多酚- 102 mg/100 g,花青素- 41.8 mg/100 g。所获得的数据对园丁在选择种植高蓝莓的品种时具有实用价值,高蓝莓的果实既可以新鲜食用,也可以冷冻
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Nutritional components of fresh and frozen fruits of highbush blueberries (Vaccinium corymbosum L.)
The relevance of the study is due to the considerable popularity of tall blueberries among consumers, which they have gained due to their balanced taste and content of nutrients and biologically active substances useful for the human body. Therefore, the aim of the study was to determine the suitability of the fruits of the varieties 'Duke', 'Patriot', 'Chanticleer' for freezing and storage in a frozen state. To achieve this goal, biometric, laboratory, analytical and statistical research methods were used. As a result of the studies, it was found that the frozen fruits of tall blueberries of the studied varieties 'Duke', 'Patriot', 'Chantilly' meet the requirements of the highest commercial grade according to DSTU 4837:2007. The thawed berries of the Duke variety had a better appearance than those of the other two studied varieties, thawed with a waxy coating inherent in this type of fruit, their weight loss during freezing was 0.20%, and the loss of juice after thawing was 0.71%. In the berries of tall blueberries of varieties Duke, Patriot, Chanticleer in the conditions of the Forest-Steppe of Ukraine, from 17.6 to 19.0 mg/100 g of vitamin C, 378-545 mg/100 g of polyphenolic substances, 127.2-176.8 mg/100 g of flavonoids, 59.4-162.9 mg/100 g of anthocyanins, 15.6-32.5 mg/100 g of chalcones were accumulated. The largest amount of nutrients was contained in the thawed berries of the Duke variety, while the losses during freezing and thawing were: vitamin C - 2.7 mg/100 g, total polyphenols - 102 mg/100 g, anthocyanins - 41.8 mg/100 g. The data obtained are of practical value for gardeners when choosing a variety for creating plantations of tall blueberries, the fruits of which can be used both for fresh consumption and for freezing
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