Comparison on qualitative characters of fruit paste processed using two main loquat varieties cultivated in Zhejiang Province, China

doi:10.3969/j.issn.1004-1524.2022.10.22

Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (10): 2277-2285.DOI: 10.3969/j.issn.1004-1524.2022.10.22

• Food Science • Previous Articles Next Articles

Comparison on qualitative characters of fruit paste processed using two main loquat varieties cultivated in Zhejiang Province, China

LI Hongmei¹(), LU Shengmin¹^,²^,^*(), ZHENG Meiyu², CAO Feng², ZHANG Wenjuan², DONG Mingsheng¹

1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
2. Zhejiang Provincial Key Laboratory of Fruit and Vegetable Preservation and Processing Technology, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2021-01-13 Online:2022-10-25 Published:2022-10-26
Contact: LU Shengmin

Abstract

Abstract:

To extend industry chains of loquat [Eriobotrya japonica (Thunb.) Lindl] and improve its added value, fruits of two main varieties cultivated in Zhejiang Province (i.e. soft strip Baisha and Dahongpao) were used to compare the process adaptability and qualitative characters of fruit paste to screen suitable variety. The key processes of fruit paste manufactured by the selected variety were determined by investigating the influence of pulp enzymatic treatment and concentrated degree on the juice yield of fruit and yield, total acid contents, total phenols and total flavonoids contents, free radical scavenging abilities, chromaticity values, and sensory scores of the finished fruit paste. The results showed that juice yield and paste yield of strip Baisha loquat were 53.18% and 20.54%, while those of Dahongpao loquat were 39.88% and 15.23%; the total acid content in strip Baisha loquat fruit paste was 6.70 g·L^-1, while that in Dahongpao loquat was 7.64 g·L^-1, so the processing adaptability of soft strip Baisha loquat was better than that of Dahongpao fruit. The treatment of pectinase and cellulase on soft strip Baisha loquat pulp after pulping could increase the paste yield by 6.35 percentage point. The total phenols and total flavonoids contents, free radicals scavenging capacities of loquat fruit paste increased with improved total soluble solids (TSS) contents. When the paste was concentrated from 50% to 80% in TSS, the contents of total phenols and total flavonoids were increased by 242% and 211%, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging capacities were increased by 1.88 and 15.26 percentage point, respectively. Jointly considering qualitative traits result as well as yield and energy-saving views, it was suggested that soft strip Baisha loquat be suitable to process into loquat fruit paste with enzyme treated for pulp before juicing and the juice is concentrated till its TSS content being 70%.

Key words: loquat fruit paste, process adaptability, paste yield, juice yield, antioxidant capacity, total soluble solids

CLC Number:

LI Hongmei, LU Shengmin, ZHENG Meiyu, CAO Feng, ZHANG Wenjuan, DONG Mingsheng. Comparison on qualitative characters of fruit paste processed using two main loquat varieties cultivated in Zhejiang Province, China[J]. Acta Agriculturae Zhejiangensis, 2022, 34(10): 2277-2285.

Figures/Tables 11

References 25

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指标 Index	评分标准 Scoring criteria	分值 Score
色泽Color	色泽均匀,呈鲜亮的琥珀色 Uniform color, bright amber	16~20
	色泽均匀,颜色不够鲜亮 The color is uniform, but not bright enough	8~15
	色泽暗淡 Dull color	0~7
滋味Taste	清香可口,酸甜适中 Delicious, with moderate acidity and sweetness	24~30
	有香味,偏酸或偏甜 Fragrant, sour or sweet	18~23
	香味不明显,甜腻或酸苦 The fragrance is not obvious, sweet or sour	0~17
气味Smell	有枇杷清香,无焦糊味 Loquat fragrance and no burnt flavor	24~30
	香气较淡,轻微焦糊味 The aroma is light and slightly burnt	18~23
	几乎无香气,焦糊味严重 Almost no aroma, severely burnt taste	0~17
状态State	半透明膏状,状态均匀,流动性适中 Translucent paste, uniform state and moderate fluidity	16~20
	半透明膏状,状态均匀,偏稀或偏浓 Translucent paste, uniform, thin or thick	8~15
	半透明膏状,过于黏稠或流体状 Translucent paste, too viscous or fluid	0~7

指标 Index	评分标准 Scoring criteria	分值 Score
色泽Color	色泽均匀,呈鲜亮的琥珀色 Uniform color, bright amber	16~20
	色泽均匀,颜色不够鲜亮 The color is uniform, but not bright enough	8~15
	色泽暗淡 Dull color	0~7
滋味Taste	清香可口,酸甜适中 Delicious, with moderate acidity and sweetness	24~30
	有香味,偏酸或偏甜 Fragrant, sour or sweet	18~23
	香味不明显,甜腻或酸苦 The fragrance is not obvious, sweet or sour	0~17
气味Smell	有枇杷清香,无焦糊味 Loquat fragrance and no burnt flavor	24~30
	香气较淡,轻微焦糊味 The aroma is light and slightly burnt	18~23
	几乎无香气,焦糊味严重 Almost no aroma, severely burnt taste	0~17
状态State	半透明膏状,状态均匀,流动性适中 Translucent paste, uniform state and moderate fluidity	16~20
	半透明膏状,状态均匀,偏稀或偏浓 Translucent paste, uniform, thin or thick	8~15
	半透明膏状,过于黏稠或流体状 Translucent paste, too viscous or fluid	0~7

指标 Index	果实/果膏质量 Fruit/cream mass/g	出汁率/出膏率 Juice/paste yield/%	总酸 Total acid content/(g·L^-1)	可溶性固形物 Total soluble solids/%
白枇杷汁White loquat juice	334.04±4.29 a	53.18±1.20 a	1.34±0.23 d	11.5±0.1 b
红枇杷汁Red loquat juice	305.78±1.46 b	39.88±0.71 b	2.21±0.21 c	11.1±0.1 b
白枇杷果膏White loquat fruit paste	70.19±1.84 c	20.54±1.31 c	6.70±0.23 b	68.5±1.4 a
红枇杷果膏Red loquat fruit paste	39.30±3.88 d	15.23±0.88 d	7.64±0.40 a	68.8±1.2 a

指标 Index	果实/果膏质量 Fruit/cream mass/g	出汁率/出膏率 Juice/paste yield/%	总酸 Total acid content/(g·L^-1)	可溶性固形物 Total soluble solids/%
白枇杷汁White loquat juice	334.04±4.29 a	53.18±1.20 a	1.34±0.23 d	11.5±0.1 b
红枇杷汁Red loquat juice	305.78±1.46 b	39.88±0.71 b	2.21±0.21 c	11.1±0.1 b
白枇杷果膏White loquat fruit paste	70.19±1.84 c	20.54±1.31 c	6.70±0.23 b	68.5±1.4 a
红枇杷果膏Red loquat fruit paste	39.30±3.88 d	15.23±0.88 d	7.64±0.40 a	68.8±1.2 a

种类Type	色泽Color	滋味Taste	气味Smell	状态State	总分Total score
白枇杷果膏White loquat fruit paste	16.8±1.5 a	21.6±1.8 a	24.0±1.2 a	16.8±1.6 b	79.2±3.1 a
红枇杷果膏Red loquat fruit paste	16.0±1.7 a	19.7±1.9 b	22.6±1.6 b	15.9±1.3 b	74.2±2.7 b

Comparison on qualitative characters of fruit paste processed using two main loquat varieties cultivated in Zhejiang Province, China

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Figures/Tables 11

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处理 Treatment	出汁率 Juice yield/%	出膏率 Paste yield/%	总酸含量 The total acid content/ (mg·L^-1)	ABTS自由基清除能力 ABTS radical scavenging ability/%	DPPH自由基清除能力 DPPH radical scavenging ability/%	总酚含量 Total phenol content/ (mg·g^-1)	总黄酮含量 Total flavonoids content/ (mg·g^-1)	感官评定分数 Sensory evaluation score
加酶 Enzyme treatment	63.29±0.82 a	25.49±0.44 a	6.43±0.69 a	62.50±1.15 a	65.38±1.41 a	5.89±0.28 a	19.64±1.71 a	78.6±3.7 a
对照组 Control group	53.94±1.63 b	19.14±1.60 b	6.70±0.23 a	61.00±0.74 a	65.44±1.47 a	5.14±0.80 a	19.79±0.96 a	78.4±3.5 a

可溶性固形物含量 Soluble solid content/%	色泽 Color	滋味 Taste	气味 Smell	状态 State	总分 Total score
50	15.7±1.4 c	17.0±1.8 c	23.7±2.3 a	13.2±2.4 b	69.6±4.1 c
60	16.9±1.0 b	21.5±2.4 ab	22.4±1.9 a	15.9±1.0 a	76.7±3.3 b
70	17.9±1.2 ab	22.3±2.0 a	23.3±1.8 a	16.7±0.7 a	80.2±3.6 a
80	18.5±1.0 a	20.0±2.1 b	21.3±2.1 a	8.3±1.3 c	68.1±1.8 c

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