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以鲜食桃品种“脆保”、“艳保”和“大久保”为试材,采用质构仪质地多方面分析测试法(TPA),研究3个品种果实采后不同贮藏时间的质地变化。结果表明:在室温和低温2种贮藏温度下,3个品种桃果实的硬度随着贮藏时间的延长逐渐下降,而粘附性、弹性、咀嚼性都随贮藏时间延长呈现先上升后下降的趋势,表现为“脆保”>“艳保”>“大久保”;内聚性变化相对比较平缓。相关性分析表明,桃果实咀嚼性与粘附性呈极显著正相关,二者与果实硬度间亦表现为极显著正相关(P<0.01)。弹性与硬度和咀嚼性之间均呈相反的线性相关关系,果肉内聚性值与其它参数值相关性较差。硬度、粘附性、弹性和咀嚼性可用于评价采后桃果实质地的变化,内聚性则反映了果实质地的细微变化。
Taking fresh peach variety “crisp ”, “Yan Bao ” and “Okubo ” as test materials, the texture analysis method was used to analyze the test method (TPA) Changes in texture of storage time. The results showed that the hardness of peach fruits of three cultivars decreased gradually with the storage time at room temperature and low temperature, while the adhesiveness, elasticity and chewiness increased first and then decreased with the prolongation of storage time , Manifested as “crisp ” “Yan Bao ”> “Okubo ”; cohesion changes relatively flat. Correlation analysis showed that there was a significant and positive correlation between peach chewiness and adhesiveness, and the fruit hardness was also significantly positively correlated (P <0.01). There was an inverse linear correlation between elasticity and hardness and chewiness, and the correlation between the value of cohesiveness and other parameter values was poor. Hardness, adhesion, elasticity and chewiness can be used to evaluate the quality of postharvest peach fruit changes, cohesion reflects the subtle changes in the texture of the fruit.