基于质地多面分析法对不同苹果品种果肉质构特性的分析

doi:10.7506/spkx1002-6630-201421012

摘要/Abstract

摘要：

为了细致研究“华红”苹果贮藏期间果肉质地变化和不同苹果品种质构特性差异，本实验以套袋和未套袋“华红”苹果为试材，应用质地多面分析法定期测定贮藏期间果肉质地参数；以及以不同熟期“华红”、“华苹”、“寒富”、“红星”、“嘎拉”、“津轻”为试材，比较不同苹果品种果肉质地品质差异，同时分析各质地参数之间相关性。“华红”套袋和未套袋果肉质地参数在常温贮藏过程中变化趋势基本一致，且未套袋果肉的各项质地参数稍高于套袋的。硬度呈下降趋势，在黏附性、内聚性、弹性、咀嚼性、回复性方面，贮藏0 d的果实与48 d相比稍有升高。“华红”果肉贮藏期间质地参数变化相关性和6 个苹果品种之间质地参数相关性有相似处，内聚性与弹性、回复性、咀嚼性都呈正相关，弹性与回复性、咀嚼性都呈较好地正相关，回复性与咀嚼性呈较好的正相关。不同的是，“华红”果肉硬度与黏附性、内聚性呈负相关，而不同品种之间果肉硬度与内聚性、弹性、回复性、咀嚼性呈高度正相关。不同品种之间各质地参数也进行了量化比较。综上说明本实验选用的P5探头测定的果肉内聚性、弹性、回复性、咀嚼性能反映“华红”果肉质地变化规律，适用于苹果果肉质地品质的客观评价。硬度、内聚性、弹性、回复性、咀嚼性质地参数中的一项或多项可以作为评价“华红”果肉质地和比较这6 个苹果品种果肉质地差异性的重要参数。

关键词: 苹果, &ldquo, 华红&rdquo, 苹果, 品种, 果肉, 质地多面分析法, 质构特性

Abstract:

The objective of the study was to investigate the change in texture properties of “Huahong” apple and five
other varieties during storage. The texture properties of bagged and non-bagged “Huahong” apple flesh were examined
regularly during storage by texture profile analysis with a texture analyzer, and six apple varieties, “Huahong”, “Hanfu”,
“Huahong”, “Huaping”, “Starking”, “Gala”, and “Tsugaru” were compared for their differences in flesh texture at different
maturity stages. Meanwhile, correlation analysis was carried out among the texture parameters. The texture properties of
“Huahong” apple (bagged and non-bagged) flesh had similar changing trend during storage at ambient temperature, and
the texture properties of non-bagged “Huahong” apple flesh were a little higher than those of the bagged apple flesh. The
hardness showed a decreasing trend; the cohesiveness, springiness, resilience, adhesiveness, and chewiness before storage
were slightly higher than those observed after 48 d storage. Similar correlations among texture properties were observed
for all the seven varieties. The cohesiveness had a positive correlation with springiness, resilience and chewiness; the
springiness displayed a positive correlation with resilience and chewiness; and the resilience was positively correlated with
chewiness. The hardness of “Huahong” apple flesh exhibited a negative correlation with adhesiveness and cohesiveness,
whereas a positive correlation of hardness with cohesiveness, springiness, resilience and chewiness was observed for each
variety. Therefore, the cohesiveness, springiness, resilience and chewiness could meticulously reflect the texture changes of
“Huahong” apple flesh, and TPA is suitable for quality evaluation of apple flesh by P5 probe. The hardness, cohesiveness,
springiness, resilience and chewiness can be used as the major indexes to evaluate the texture of “Huahong” apple flesh and
distinguish among the six apple varieties.

Key words: apple, “Huahong”apple, varieties, flesh, texture profile analysis, texture property

杨玲，张彩霞，丛佩华*，程云，王强. 基于质地多面分析法对不同苹果品种果肉质构特性的分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201421012.

YANG Ling, ZHANG Cai-xia, CONG Pei-hua*, CHENG Yun, WANG Qiang. Texture Parameters of Different Apple Varieties’ Flesh as Measured by Texture Profile Analysis[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201421012.

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基于质地多面分析法对不同苹果品种果肉质构特性的分析

Texture Parameters of Different Apple Varieties’ Flesh as Measured by Texture Profile Analysis

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