Effect of Different Blanching Time Lengths on Sugar and Acid Components of Choerospondias axillaris Fruit

Objective Hot water blanching is an important process in the processing of Choerospondias axillari s fruits.Hot water blanching is an important process in the processing of Choerospondias axillaris fruit.The length of the treatment time will affect the pulp quality of Choerospondias axillaris. This article studies the effect of blanching time on the sugar and acid of Choerospondias axillaris fruit to provide theoretical basis for its postharvest processing. Method Using mature Choerospondias axillaris fruit as the test material，the fruit was treated with hot water blanching at 100 ℃ for different time lengths（0，5，10，15，20，25 and 30 min）.The contents of sugar components（sucrose，fructose and glucose）and acid components（citric acid，quinic acid，succinic acid，malic acid，tartaric acid，ascorbic acid，oxalic acid and fumaric acid）content were measured by high performance liquid chromatography. Result The results showed that the sugar components of the Choerospondias axillaris fruit mainly included sucrose，fructose and glucose. The fructose content was the highest，the glucose content was the second，and the sucrose content was the lowest.The organic acid components mainly included citric acid，quinic acid，succinic acid，malic acid，tartaric acid，ascorbic acid，oxalic acid，and fumaric acid.Citric acid was the main organic acid of Choerospondias axillaris fruit.The citric acid content of ripe Choerospondias sylvestris accounted for 46.46% of the total organic acid content，followed by succinic acid and quinic acid.The contents of malic acid，tartaric acid，ascorbic acid，oxalic acid，and fumaric acid were relatively high.Hot water blanching treatment could significantly affect the contents of sugar and acid components in the fruit.Short-time hot water blanching treatment could increase the contents of sucrose，fructose，glucose，citric acid，quinic acid，malic acid，tartaric acid，and oxalic acid，thereby increasing the fruit total sugar and total organic acid contents；but long-term hot water blanching treatment reduced the total sugar and total organic acid contents of the fruit by reducing the content of each sugar and acid component. Conclusion Comprehensive analysis suggests that 10 min of hot water blanching treatment is suitable for Choerospondias axillari s fruits.