Nogueira J N, Soybihe Sobrinho J, Vencosvsky R, Fonseca H
Arch Latinoam Nutr. 1978 Dec;28(4):363-77.
The retention of ascorbic acid, beta-carotene and sensory properties of freeze-dried red guava pulp stored during 18 months in hermetically sealed brown glass flasks, at room temperature (ca. 25 degrees C) was studied. The results showed that the losses during freeze-drying were of 8.13% for ascorbic acid and 0.63% for beta-carotene. During storage more pronounced losses of these elements occurred during the first six months, becoming progressively smaller and almost irrelevant at the end of the period. The sensory evaluation of the reconstituted pulp showed that the retention of flavor was good. A Gompertz curve was fitted to observe data and showed to be efficient in explaining the trend of reduction for both elements under study. The excellent retention of ascorbic acid, the relatively fair retention of beta-carotene during processing and storage of freeze-dried red guava pulp, and the good conservation of flavor of the reconstituted pulp are evidences of the importance of this process for preserving and storing fruit pulps.
研究了在室温（约25摄氏度）下，密封在棕色玻璃瓶中的冻干红番石榴果肉在18个月储存期内抗坏血酸、β-胡萝卜素的保留情况以及感官特性。结果表明，冻干过程中抗坏血酸损失8.13%，β-胡萝卜素损失0.63%。在储存期间，这些成分在前六个月损失更为明显，之后逐渐减少，到储存期结束时几乎可以忽略不计。对复水后的果肉进行感官评价表明，风味保留良好。采用Gompertz曲线拟合观测数据，结果表明该曲线能有效解释所研究的两种成分的减少趋势。冻干红番石榴果肉在加工和储存过程中抗坏血酸的良好保留、β-胡萝卜素相对较好的保留以及复水后果肉风味的良好保存，都证明了该工艺在保存和储存水果果肉方面的重要性。
