摘要
以‘华月’苹果果实为试材,研究了常温(20±1)℃贮藏条件下,采用TPA测试和穿刺试验2种方法测定的果实质构参数与可溶性固形物含量和酸度的相关性。结果表明:果实酸度与TPA测试硬度、咀嚼性、果皮硬度、最大模量、果肉硬度、果肉做功均呈显著或极显著正相关性,即贮藏0~25 d期间,酸度逐渐减小,以上质构参数也呈减少趋势;与最大硬度时位移呈极显著负相关,说明随酸度的减少,最大硬度时位移呈增大趋势;同时与硬度、咀嚼性、果皮硬度、最大硬度时位移、最大模量、果肉硬度建立了多项式或线性函数的回归预测模型。可溶性固形物含量与咀嚼性、最大模量、果肉硬度、果肉做功均呈显著负相关,说明在贮藏期间,随着可溶性固形物含量的增大,以上4个参数呈减少趋势。并建立了硬度、咀嚼性、最大模量、果肉硬度的多项式或线性函数回归预测模型。果实贮藏质地相关性状指标前2个主成分的累积方差贡献率为89.219%,对各指标提取的信息很充分,可以作为评价‘华月’果实质地品质的主成分。
The changes in texture parameters,soluble solids content and acidity of‘Huayue＇apple fruit were determined during postharvest storage at room temperature（ 20± 1） ℃. The texture profile analysis（ TPA） test and puncture test were detected with a texture analyzer. The results showed that there was significant or extremely significant positive correlation between fruit acidity and hardness,chewiness by TPA test,peel hardness,maximum modulus,hardness by puncture. During storage 0 - 25 days,the acidity gradually decreased,the above texture parameters also showed a decreasing trend. The acidity was significantly negatively correlated with the maximum hardness displacement,this showed that with the decrease of acidity,the displacement of the maximum hardness was increased. At the same time,the polynomial function or linear function regression model was established between the acidity and the hardness,the degree of hardness,the maximum hardness,the maximum modulus,the peel hardness. The content of soluble solids was significant negatively related to chewiness,maximum modulus,hardness of flesh,flesh work. With the increase of soluble solids content,the above4 parameters showed a decreasing trend during storage period. The polynomial or linear function regression model was established for the soluble solids and hardness,the chewing ability,the maximum modulus,the flesh hardness,and the above formula were statistically significant（ P0. 05）. The principal component analysis showed that the principal component analysis showed that the cumulative variance contribution rate of the first 2 principal components was 89. 219%. The infor-mation extracted from the 14 variables is sufficient,and they can be used as principal component evaluation‘Huayue＇fruit texture quality evaluation.
作者
杨玲
丛佩华
YANG Ling CONG Peihua(Key Laboratory of Biology and Genetic Improvement of Horticultural Crops （Germplasm Resources Utilization）, Ministry of Agriculture, Research Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng, Liaoning 125100)
出处
《中国果树》
2017年第1期11-16,共6页
China Fruits
基金
国家现代农业产业技术体系建设专项资金资助(C ARS-28)
国家科技支撑计划(2013BAD02B01)
