摘要
采用质构仪对1-甲基环丙烯(1-MCP)和乙酰水杨酸(ASA)处理的茌梨果实质构特性进行了研究,以其获得梨果实质地评价的相关参数。结果表明:1-MCP和ASA处理的果实硬度明显高于对照果实,硬度型变量的大小与果实硬度的下降速率一致。同时,1-MCP和ASA处理的果实其粘力和粘性都明显高于对照果实,粘力和粘性与果实的硬度呈正相关关系。果实咀嚼性与粘力、粘性和弹性呈正相关关系。因此,采用质构分析方法能够更好地评价茌梨果实的质地,选取最佳的贮藏方式。
1-MCP and ASA treatments were used to find the related indexes of pear fruit texture evaluation. The results showed that the fruit firmness of 1-MCP treatment and ASA treatment were higher than the control fruit, and the fruit firmness variable was consistent with the decrease rate of fruit firmness. The adhesive force and adhesiveness of 1-MCP treated fruit and ASA treated fruit showed higher level than the control fruit,and showed positively correlated with fruit firmness. The chewiness also showed positively correlated with fruit springiness. The texture of ＇Chili＇ pear fruit could be evaluated better and best storage method could be choose after used the texture profile analysis.
出处
《北方园艺》
CAS
北大核心
2012年第5期1-4,共4页
Northern Horticulture
基金
国家现代农业(梨)产业技术体系建设专项资助项目(nycytx-29-06)
山东省高等学校科技计划资助项目(J09LC13)
山东省优秀中青年科学家科研奖励基金资助项目(BS2010NY009)
青岛农业大学高层次人才启动基金资助项目
青岛农业大学实验技术研究课题资助项目(SYKT10-24)
关键词
茌梨
果实质地
ASA
1-MCP
＇ Chili ＇ pear
fruit texture
acetylsalicylic acid
1-methylcyclopropene
