摘要
在国内苹果的商品化处理中,分级技术相对落后。作为分级标准之一的"表面纹理特征",在结构方法中被认为是图像某种尺度的重复或近似重复,它不同于果实颜色。苹果条纹特征是果实外观品质的重要特征之一,但同时与其内在品质有密切关系。通过感官评价试验和理化检验,发现同样大小的山东红富士苹果中,条纹苹果比全红苹果含有更多的还原糖及总糖,因而总体感官甜度更强;然而pH值、可滴定酸度以及感官酸度,2种苹果并无显著差异。苹果色度b*值与感官甜度、总糖及还原糖含量都显著正相关。试验结果为苹果纹理分级提供基础理论数据和有益参考。
In the process of apple postharvest handling in domestic, grading technology lag behind relatively. As one of the grading standard, surface texture is regarded as duplicate or nearly duplicate images to a certain scale, which was different from colour. Surface texture is not only a character of exterior quality, but also has close relationship with internal quality. Through sensory evaluation test and chemical analysis, the study found if the apples were the same size, the surface texture apple had more reducing sugar and total sugar and it tasted sweeter than the apple had no surface texture.At the same time, pH value, titrable acidity and mouth feel acidity had no significantly different. The b＊ value in L＊, a＊, b＊ colour space was singificantlly positive correlated with sensory sweetness, total sugars and reducing sugars content. These data can give reference to apple grading.
出处
《食品科技》
CAS
北大核心
2015年第9期92-96,共5页
Food Science and Technology
基金
湖北省农业科技创新中心基金项目(2012-620-001-03)
关键词
苹果
表面纹理
甜度
apple
surface texture
sweetness
