采后枇杷果实的质构变化研究  

Texture profile analysis of postharvest loquat fruit

作　　者：宋肖琴[1] 张波[1] 徐昌杰[1] 张九凯[1] 李鲜[1] 陈昆松[1] 

机构地区：[1]浙江大学果实品质生物学实验室农业部园艺植物生长发育与品质调控重点开放实验室,杭州310029

出　　处：《果树学报》2010年第3期379-384,共6页Journal of Fruit Science

基　　金：国家科技支撑计划子课题(2006BAD22B01-10);国家自然科学基金(30871759)

摘　　要：为全面了解采后枇杷果肉组织木质化现象,应用质构仪,采用质地多面分析(TPA)方法,对洛阳青、大红袍、夹脚和大叶杨墩4个枇杷品种果实的采后质地变化进行了研究。结果表明,在20℃和0℃2个贮藏温度下,4个品种枇杷果实的硬度、黏着性、凝聚性、弹性、咀嚼性和回复性都随贮藏时间延长而增加,而出汁率均明显下降;且4个品种枇杷果实在0℃冷藏40d转3d货架(20℃)后,各TPA参数增加更显著。4个品种枇杷果实各TPA参数与出汁率间均呈显著负相关性,而绝大多数TPA参数间呈显著正相关关系。研究结果证实TPA试验法可用于评价采后枇杷果实的质地变化。The present study was designed to have a better understanding of lignification in postharvest loquat fruit. Postharvest texture changes of Luoyangqing, Dahongpao, Jiajiao and Dayeyangdun loquat fruits were studied by using instrumental texture profile analysis （TPA）. All six TPA parameters, i.e. firmness, adhesiveness, cohesiveness, springiness, chewiness and resilience increased during both 20℃ and 0℃ storage, while there was an obvious decrease in percentage juice during storage for all these four loquat cultivars ; all TPA parameters increased more obvious after 40-day cold storage plus 3-day shelf life （20 ℃）. Significant negative correlations were observed between percentage juice and each of the TPA parameters, while significant positive correlations were observed among most of the six TPA parameters in loquat fruit of all four cuhivars. Results indicated the feasibility of using TPA parameters to evaluate texture changes of postharvest loquat fruit.

关 键 词：枇杷 果实 质地多面分析(TPA) 木质化 出汁率 

分 类 号：S667.3[农业科学—果树学]