琯溪蜜柚果实贮藏期间果肉汁胞质地变化研究  

Study on texture properties changes of Guanxi honey pomelo juice sacs during storage

作　　者：程五林[1] 吴光斌[1] 陈发河[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021

出　　处：《食品工业科技》2014年第11期324-327,336,共5页Science and Technology of Food Industry

基　　金：厦门市科技计划项目(350Z20103024)

摘　　要：应用质地多面分析法,研究了琯溪蜜柚果实贮藏期间果肉汁胞质地变化规律。结果表明：在5和25℃两个贮藏温度下,琯溪蜜柚果实粒化指数均随贮藏时间的延长而上升,果肉汁胞的硬度、弹性、凝聚性、胶性、咀嚼性随贮藏时间的延长而增加。经相关性分析,黏着性与其它质构参数相关性较差,硬度、弹性、凝聚性、胶性、咀嚼性两两之间呈显著正相关（R=0.723~0.983）,琯溪蜜柚果实粒化指数与各项TPA参数（除黏着性）均具有较好的相关性（R=0.793~0.988）。因此,硬度、弹性、凝聚性、胶性和咀嚼性可以较好地反映果肉汁胞质地的变化,并能定量表征琯溪蜜柚果实贮藏期间果肉汁胞的粒化程度。Changes of texture properties of Guanxi honey pomelo juice sacs were studied by using texture profile analysis.Granulation index of Guanxi honey pomelo increased during both 5 and 25℃ storage, meanwhile there was also an obvious increase in firmness, springiness, cohesiveness, gumminess and chewiness.The correlation coefficients analysis indicated that Adhesiveness did not show any correlation with other texture parameters, while significant positive correlation （ R = 0.723 - 0.983 ） were observed among firmness, springiness, cohesiveness, gumminess, chewiness.Granulation index of Guanxi honey pomelo had positive correlation with all texure parameters, except adhesiveness （ R = 0.？93 ~ 0.988 ） .Therefore, firmness, springiness, cohesiveness, gumminess and chewiness can be used to evaluate texture changes of pulp junice sacs and identify the granulation level of Guanxi honey pomelo juice sacs during storage.

关 键 词：琯溪蜜柚 质地多面分析法(TPA) 粒化指数 质地参数 贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]