水蜜桃在贮藏期间的质地变化规律的研究  

RESEARCHES ON THE CHANGING RULE OF JUICY PEACHES' TEXTURE DURING STORAGE

作　　者：姜松[1] 陈巧林[1] 

机构地区：[1]江苏大学生物与环境工程学院,江苏镇江212013

出　　处：《食品研究与开发》2006年第5期4-5,8,共3页Food Research and Development

基　　金：国家自然科学基金资助项目(3070813)

摘　　要：将水蜜桃贮藏于8℃与0℃两种不同的温度下,通过果肉的穿刺试验与模拟测试TPA试验相结合,监控各质地参数的变化,试验表明:两种方法下各参数都随着贮藏时间的延长呈下降趋势;两种方法所得到的各参数之间相关性很高,从而寻求用一种质地分析方法所得的参数,间接推知另一种质地参数的变化,也为贮藏期间水蜜桃的品质变化提供质地评价参数。Measured by puncture and TPA,the changes of juicy peaches＇ texture parameters were observed under 8 ℃ and 0 ℃ as storage temperature.Tbe experiment suggested that all parameters had descending trend and high correlation.Then the parameters of one texture analysis method could be indirectly acquired by another texture analysis method. Texture evaluation parameters could be provided for juicy peaches＇ quality change during storage.

关 键 词：水蜜桃 TPA 穿刺 贮藏 质地参数 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]