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首页> 外文期刊>Acta Horticulturae >Titratable acidity in kiwifruit, a comparison of different methods of analysis.
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Titratable acidity in kiwifruit, a comparison of different methods of analysis.

机译：奇异果中可滴定酸度，不同分析方法的比较。

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摘要

Kiwifruit vary in acid content between 0.6 and 1.5% and the acid-sugar balance is an important characteristic governing the consumer preference. It is a common practice to analyse titratable acidity (TA) but we are aware of two different approaches. Juice can be squeezed from the fruit so that TA in grams per 100 g juice is reported, or alternatively a measured weight of tissue can be sampled. TA measurements in fruit grown in warm climates have also been shown to drop quickly (up to 50%) after only 1-2 months in storage. This could be a feature of either the methodology used (juice titration) or of the climate. We therefore compared titratable acidity measurements from juice and tissue samples from the same fruit in several different orchards in Italy and New Zealand. Although, juice TA declined by up to 30% after 4 weeks' storage in one orchard, in a few orchards an increase in juice TA was observed during the same storage period. By contrast, the results for TA using a measured amount of tissue were much more stable and showed no significant difference after storage. It seems that the pronounced drop in titratable acidity reported in warm climates is a feature of the TA of the juice sample only. We recommend titrating a fixed amount of tissue as this measurement has previously allowed correlation with fruit taste and with orchard variations such as dry matter.
机译：奇异果的酸含量在0.6％至1.5％之间变化，酸糖平衡是控制消费者偏爱的重要特征。分析可滴定酸度（TA）是一种常见做法，但我们知道两种不同的方法。可以从水果中榨取汁液，以便报告每100克果汁中以克为单位的TA，或者可以取样测量到的组织重量。储存仅1-2个月后，在温暖气候下种植的水果中的TA值也显示迅速下降（高达50％）。这可能是所用方法（果汁滴定）或气候的特征。因此，我们比较了意大利和新西兰几个不同果园中同一水果的果汁和组织样品中可滴定酸度的测量结果。尽管在一个果园中储存4周后，果汁TA下降了30％，但在少数果园中，在相同的储存期中果汁TA有所增加。相比之下，使用一定量的组织进行TA的结果则更加稳定，并且在存储后没有显着差异。似乎在温暖的气候中报告的可滴定酸度的显着下降仅是果汁样品的TA的特征。我们建议滴定一定数量的组织，因为该测量先前已允许与水果味道和果园变化（如干物质）相关。

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