TPA质构分析硬肉桃果实采后质地变化  

Changes in Texture Properties of Crisp Peach during Postharvest Storage by Texture Profile Analysis

作　　者：袁成龙[1] 董晓颖[1] 李培环[1] 李鼎立[1] 段艳欣[1] 

机构地区：[1]青岛农业大学园艺学院、青岛市现代农业质量与安全工程重点实验室,山东青岛266109

出　　处：《食品科学》2013年第20期273-276,共4页Food Science

基　　金：国家自然科学基金青年科学基金项目(NSFC30900976);山东省高等学校科技计划项目(J12LF06);城阳区科技发展计划项目(601209)

摘　　要：应用质地多面分析(TPA)测试法,以硬肉桃品种‘双久红’和常规品种‘川中岛白桃’果实为试材,研究两品种果实采后不同贮藏时间的质地变化。结果表明:随贮藏时间延长,两品种桃果实的硬度、黏力、黏性和咀嚼性均呈先上升后下降的趋势,且相同贮藏时间‘双久红’果实的参数值均极显著高于‘川中岛白桃’(P<0.01);‘双久红’果实的硬度形变量随贮藏时间延长而增加,与对照的呈相反的变化趋势;两品种桃果实的内聚性变化均较平稳,且差异不显著。相关性分析表明,桃果实黏力、黏性、咀嚼性与硬度均存在极显著正相关(P<0.01),弹性、内聚性与其他质构参数之间相关性较差。Changes in texture properties of peach fruits （cultivars ‘Shuangjiuhong’ and ‘Kawanakajima Hakuto’） were investigated by texture profile analysis （TPA） during postharvest storage. The results showed that the hardness, adhesive force, adhesiveness and chewiness of fruits from both cultivars indicated a rapid increase to the maximum levels during storage, and then exhibited a decline. These parameters in ‘Shuangjiuhong’ fruits were significantly higher than in ‘Kawanakajima Hakuto’ fruits （P 〈 0.01） at the same storage stage. Deformation was increased in ‘Shuangjiuhong’ fruits during storage, which was contrary to that of ‘Kawanakajima Hakuto’ fruits. Cohesiveness in both peach cultivars exhibited gentle change during storage, and there was no significant difference between them. Correlation analysis indicated significantly positive correlation （P 〈 0.01） between fruit hardness and adhesive force, adhesiveness or chewiness and no obvious correlation among elasticity, cohesiveness and other parameters was observed.

关 键 词：质地多面分析 桃 果实 质地 

分 类 号：TS201.7[轻工技术与工程—食品科学]