质构仪检测鲜枣果实质地品质的方法研究  

Measuring texture quality of fresh jujube fruit using texture analyser

作　　者：赵爱玲 薛晓芳[1] 王永康[1] 任海燕[1] 弓桂花[1] 焦晋华 隋串玲[1] 李登科[1] ZHAO Ailing, XUE Xiaofang, WANG Yongkang, REN Haiyan, GONG Guihua, JIAO Jinhua, SUI Chuanling, LI Dengke(Research Institute of Pomology, Shanxi Academy of Agricultural Science. Shanxi Key Laboratory of Germplasm Improvement and Utilization in Pomology, Taiyuan 030031, Shanxi, Chin)

机构地区：[1]山西省农业科学院果树研究所.果树种质创制与利用山西省重点实验室,太原030031

出　　处：《果树学报》2018年第5期631-641,共11页Journal of Fruit Science

基　　金：山西省资源平台建设项目(2015091004-0105);国家科技支撑计划(2013BAD14B030101);农业部农作物种质资源保护项目(NB2014-2130135-02);农业部黄土高原作物基因资源与种质创制重点实验室

摘　　要：【目的】系统研究质构仪不同探头、贯入速度及穿刺试验的果实成熟度和穿刺部位对枣果质地品质的影响,为建立标准、规范的鉴定鲜枣果实质地品质的方法提供理论依据。【方法】以脆熟期‘壶瓶枣’果实为试材,采用质构仪的位移模式,用P/2和P/2n 2种探头进行对比试验,以选取合适的仪器探头。设定探头P/2用不同贯入速度对‘壶瓶枣’‘相枣’和‘山东梨枣’3个品种的果实进行穿刺,确定最佳贯入速度。分别对果实不同部位和不同成熟度进行比较,确定最佳穿刺部位和果实成熟期。【结果】P/2探头最适合分析枣果质地品质;贯入速度为2 mm·s^(-1)时能较好地反映不同类型枣果质地特性;脆熟全红期是鉴定不同类型枣果质地特性的最佳时期;选择果实中部进行穿刺,能更真实、准确地反映不同类型枣果的质地特性。【结论】初步建立了采用质构仪鉴定不同类型鲜枣果实质地品质的方法,首次明确了枣果实成熟过程中质地性状的变化规律。【Objective】Traditionally, some adjectives such as compact, loose, crisp, soft and hard are used to define fruit texture, which are highly subjective and of low precision. Texture analyser has been used to measure the rheological properties of the whole fruit and quantify fruit texture indexes including hardness, strength, toughness, brittleness and firmness at the same time, which reflect the fruit properties objectively and accurately. Different probes and puncture speeds of the texture analyzer, puncture site of the fruit were studied on fresh jujube fruit at different maturity in order to establish unified method for measuring texture quality of fresh jujube fruit.【Methods】（1） For selection of probe, the crisp ripe half red fruit of‘Hupingzao＇was used as the material and tested with a TA.XT plus texture analyser. The displacement mode was used and two probes including P/2（cylindricality, 2 mm in diameter）and P/2 n（needle-like, 2 mm in diameter） were compared. The test speed of the probe was 2 mm· s^-1 to a depth of 5 mm; the pre-test speed was 1 mm· s^-1 and the post-test speed 10 mm· s^-1; the minimum induction force was 5 g; and the data acquisition rate was 400. Fruit samples were placed at the appropriate position on the loading table. The smooth surface at the middle part was used as the test surface.（2） For comparison of test speed, a P/2 probe was used. Different test speeds of 1 mm· s^-1, 2 mm· s^-1 and 5 mm· s^-1 were set to puncture the crisp ripe fruits of three varieties including‘Hupingzao＇‘Xiangzao＇and‘Shandonglizao＇to determine the best test speed. The middle part of the fruit was punctured during thetest. The pre-and post-test speeds, minimum induction force, data acquisition rate and sample placement were the same as for probe selection.（3） For comparison of puncture sites of fruit, a P/2 probe and2 mm· s^-1 test speed were used, and texture parameters were measured at three sites including fruit shoulder, middle part and bottom part of the cr

关 键 词：鲜枣 质构仪 质地品质 检测方法 

分 类 号：S665.1[农业科学—果树学]