杨梅果实在储存过程中质地变化规律的研究  

Research on Texture Change Regularity of the Chinese Bayberry During Storage

作　　者：陈青[1] 励建荣[1] 

机构地区：[1]浙江工商大学食品与生物工程学院浙江省食品安全重点实验室,杭州310035

出　　处：《中国食品学报》2009年第1期66-71,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：宁波市农业攻关国际科技合作项目(No.2008C10042)

摘　　要：利用质构仪质地多面分析方法(TPA)研究了杨梅果实在储存期间果肉质地的变化规律。定时测定杨梅贮存过程中硬度、弹性、咀嚼性、粘着性、回复性和凝聚性6个质构参数的变化情况,并分析各质构参数之间的相关性。结果表明,果肉的粘着性、凝聚性、弹性、咀嚼性、硬度参数值呈负相关(R=-0.12～-0.60);凝聚性和硬度、回复性、咀嚼性呈较好的正相关(R=0.89～0.94);弹性与其它质构参数相关性较差。对比了硬度、凝聚性、回复性和咀嚼性参数,用于评价杨梅质地的变化,结果发现硬度、凝聚性、回复性和咀嚼性可灵敏地反映果实质地的变化。储存时间和储存温度对杨梅果实质地的影响显著。储存温度越高,时间越长,杨梅果实的硬度、凝聚性、回复性和咀嚼性的下降越迅速。低温储藏有利于杨梅保鲜。Texture change regularity of Chinese bayberry （Myrica rubra Sieb. ＆ Zucc.） were investigated by using instrumental texture profile analysis （TPA）. The fruit was harvested at ripe stage and stored at 25 and OOC for 80h and 240 h respectively. The textural parameters measured were hardness, springiness, adhesiveness, resilience, cohesiveness and chewiness. The correlation coefficients between those textural parameters were also analyzed. The results indicated that fruit adhesiveness had negative correlation with hardness, cohesiveness and other textural parameters （R=-0.12--0.60）. However the values of cohesiveness correlated well with hardness, resilience and chewiness （R=0.89-0.94）. Storage tem- perature and time had a pronounced effect on the TPA parameters of fruit. Hardness, cohesiveness, resilience and chewiness decreased exponentially during storage. Meanwhile, increased storage temperature resulted in accelerated decrease in fruit hardness, cohesiveness, resilience and chewiness. It is suggested that the TPA parameters （hardness, cohesiveness, resilience and chewiness） can be used to characterize the fruit quality, and low temperature storage is benefit for delaying textural changes of Chinese bayberry after harvest.

关 键 词：杨梅 质地多面分析方法 质构参数 

分 类 号：S667.6[农业科学—果树学]