脆肉梨果实成熟过程中质地性状的变化  

Changes in fruit texture of crisp-flesh pear during fruit ripening

作　　者：王斐[1] 姜淑苓[1] 陈秋菊[1] 欧春青[1] 张文江 郝宁宁[1] 马力[1] 李连文[1] 

机构地区：[1]中国农业科学院果树研究所.农业部园艺作物种质资源利用重点实验室,辽宁兴城125100 [2]北京市大兴区园林绿化局魏善庄林业工作站,北京102611

出　　处：《果树学报》2016年第8期950-958,共9页Journal of Fruit Science

基　　金："十二五"国家科技支撑计划项目(2013BAD01B04-23);中国农业科学院科技创新工程;辽宁省果树产业技术体系专项(LNGSCYTX-15-X);辽宁省科技支撑计划课题(201400176)

摘　　要：【目的】探讨脆肉梨成熟过程中不同时期、果实不同部位质地性状的差异和变化规律。【方法】以脆肉梨品种‘华酥’和‘圆黄’为试材,采用食品物性分析仪质地多面分析法(TPA)和穿刺试验,测定果肉脆度、硬度、黏着性、弹性、胶黏性、咀嚼性和果皮硬度等7个质地性状。【结果】各质地性状在梨果实成熟过程中均发生显著变化,而且果实萼部、中部和梗部3个部位的质地性状均存在差异;除黏着性与其他参数间的相关性较差之外,果肉脆度、果肉硬度、弹性、胶黏性、咀嚼性和果皮硬度之间均呈极显著正相关。【结论】首次明确了在梨果实成熟过程中各部位质地性状的变化规律,可以为梨适宜采收成熟度的确定提供理论依据。Abstract： [Objective]Fruit texture is a comprehensive character and also an important part of fruit quali- ty. Traditional evaluation of fruit texture is mainly through taste, which depends on the tester＇ s taste and touch. Therefore, the results of traditional evaluation are subjective and inconsistent. Texture analyzer can simulate human teeth chewing and generate texture parameters such as fracurability, hardness, chewiness, springiness, and so on. The results are more accurate and objective, and enable comparable quantitative evaluations. Many physical and chemical indicators such as sucrose, starch, organic acids, Soluble sugars, fructose, soluble solids, vitamin C, chlorophylls, cell wall composition, enzyme activity, and peel metabo- lites vary during fruit maturation, and their changes provide references for judgment of fruit maturity. But there is no report about change in fruit texture during pear maturation. This study analyzed the differences and changes in fruit texture in different parts of pear fruit during fruit maturation. [ Methods ] Fruit texture of two crisp-flesh pear varieties, ＇ Huasu＇ and ＇ Wonhwang＇, was measured through texture profile analy- sis （TPA） and puncture test using a texture analyzer. Seven fruit texture parameters including fraeurabili- ty, flesh hardness, adhensiveness, springiness, gumminess, chewiness and peel hardness were measured. Fruit samples were taken 3, 2 and 1 weeks before and at full maturity. The data of fruit texture were col- lected from three parts of the pear fruit including the calyx end, the middle part and the stem end. In TPA test, fruit were cut lengthwise into two halves. Cylindrical samples with a height of 0.85 em and a diameter of 1.0 cm were sliced from the calyx end, the middle part and the stem end to test fracurability, flesh hard- ness, adhensiveness, springiness, gumminess and chewiness. Testing was conducted with a test speed of 30 mm- mln^1, a deformation of 60%, and a trigger force of 1.0 N. Ten fruit were tested for each v

关 键 词：梨 质地性状 质地多面分析 穿刺 

分 类 号：S661.2[农业科学—果树学]