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首页> 外文期刊>African Journal of Food, Agriculture, Nutrition and Development >Quality of physalis (Physalis pubescenss L.) juice packaged in glass bottles and flexible laminated packs during storage at 5°c.
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Quality of physalis (Physalis pubescenss L.) juice packaged in glass bottles and flexible laminated packs during storage at 5°c.

机译：在5°C储存期间，装入玻璃瓶和柔性层压包装中的酸浆的质量。

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摘要

Husk tomato ( Physalis pubescens L.) is one of the important 100 species in the Physalis genus of the Solanaceae family. Among unexploited tropical fruits, Physalis is a very promising fruit. Physalis is included in the priority list of many governments' horticulture and fruit export plans. It is relatively unknown in importing markets and remains an exotic fruit. The important step toward developing Physalis as a commercial crop was maximizing its technological applications. The objective of our study was to prepare a new processed pasteurized Physalis juice and to study the effects of storage and packaging on its nutritional properties. The pulp was yellowish or orange with a yield of 64%. The fresh juice had a light sweet and acidic taste (pH 3.5). The titratable acidity was 1.43%, polyphenols 76.6mg/100mL and vitamin C 38.8mg/100mL. Physalis juice was rich in carotenoids (70μg/mL). The nutritional and bio-physical characteristics of Physalis juice packaged in glass bottles and flexible laminated packs during storage under refrigeration (5±1°C, 85-90%RH) for 6 months were studied. Carotenoids, polyphenolic substances and ascorbic acid contents were gradually reduced throughout cold storage, where this reduction was more pronounced in juice packaged in flexible laminated packs. A slight increase in total acidity was observed with cold storage prolongation, especially in juice packaged in flexible laminated packs. Significant differences in color were found between the same juice packaged either in glass bottles or in flexible laminated packs, where the juice color was darker in flexible laminated packs. It could be noticed that, there was no migration of Na ions from glass bottles to processed juice formulas during the cold storage period. In flexible laminated packs, a slight increase of Al ions throughout the cold storage period but not exceeding the safety limit of Al daily intake (3.5mg/day). It was concluded that Physalis juice packaged in glass bottles had higher storage stability than that packaged in flexible laminated packs.
机译：稻壳番茄（Physalis pubescens L.）是茄科（Solanaceae）Physalis属重要的100个物种之一。在未开发的热带水果中，酸浆是非常有前途的水果。在许多政府的园艺和水果出口计划中，酸浆已包含在优先列表中。它在进口市场上相对未知，仍然是一种奇异的水果。发展空泡作为商业作物的重要一步是最大限度地利用其技术应用。我们研究的目的是制备一种新加工的巴氏酸浆，并研究贮藏和包装对其营养特性的影响。纸浆为淡黄色或橙色，产率为64％。新鲜果汁具有淡淡的甜酸味（pH 3.5）。滴定酸度为1.43％，多酚为76.6mg / 100mL，维生素C为38.8mg / 100mL。酸浆中富含类胡萝卜素（70μg/ mL）。研究了在冷藏（5±1°C，85-90％RH）下储存6个月期间，包装在玻璃瓶和柔性层压包装中的酸浆的营养和生物物理特性。在整个冷藏过程中，类胡萝卜素，多酚类物质和抗坏血酸的含量逐渐降低，而在用软质层压包装包装的果汁中，这种降低更为明显。随着冷藏时间的延长，总酸度略有增加，尤其是在使用软质层压包装包装的果汁中。在玻璃瓶或柔性层压包装中包装的同一果汁之间，在颜色上存在显着差异，而在柔性层压包装中，果汁的颜色较深。可以注意到，在冷藏期间，Na离子没有从玻璃瓶迁移到加工的果汁配方。在软质层压包装中，整个冷藏期间的铝离子略有增加，但不超过每日铝摄入量的安全极限（3.5毫克/天）。结论是，与包装在柔性层压包装中相比，用玻璃瓶包装的酸浆具有更高的储存稳定性。

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