质构仪整果穿刺法评价3个毛叶枣品种果实质地参数  

Instrumental Measurements and Texture Evaluation on Fruits from Three Varieties of Zizyphus mauritiana

作　　者：许玲[1] 魏秀清[1] 章希娟[1] 许家辉[1] XU Ling;WEI Xiu-qing;ZHANG Xi-juan;XU Jia-hui(Fruit Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350013,China)

机构地区：[1]福建省农业科学院果树研究所,福建福州350013

出　　处：《福建农业学报》2018年第6期621-625,共5页Fujian Journal of Agricultural Sciences

基　　金：福建省财政专项--福建省农业科学院科技创新团队建设项目(STIT2017-2-4)

摘　　要：为了解毛叶枣果实质地的变化规律,本试验采用质构仪整果穿刺法测定脆蜜、高朗1号和桃蜜等3个毛叶枣品种不同成熟度的果实质地,进而分析品种间及不同成熟度时毛叶枣果实质地的差异。结果表明,果皮强度极显著正相关于果皮脆性和韧性,显著正相关于果肉硬度;果肉硬度与黏着性、回复性存在极显著负相关。从七成熟到完熟的成熟过程中,果皮的强度和脆性、果肉的硬度均逐渐下降,品种间的果肉黏着性和回复性变化趋势不同。在完熟时,桃蜜的果皮强度和韧性最强,高朗1号的果肉硬度最大,而脆蜜果肉黏着性和回复性最高,品种间的果皮脆性差异不显著。Three Zizyphus mauritiana cultivars’(Cuimi,Gaolang No.1 and Taomi)fruit texture at different maturity have be determined using texture analyser,and the differences in fruit texture among three cultivars and different maturity have been analyzed to reveal the changing rules of the fruit texture of Zizyphus mauritiana.The results showed that:pericarp break force was significant positive correlation with pericarp brittleness and pericarp toughness,positive correlation with flesh firmness,Flesh firmness was significant negative correlation with fruit adhesiveness and resilience.From 70%to fully maturity period,pericarp break force,pericarp brittleness and flesh firmness gradually decreased,fruit adhesiveness and resilience of three cultivars have different trends.In fully maturity period,Taomi has the highest pericarp break force and pericarp brittleness,Gaolang No.1 has the highest flesh firmness,Cuimi has the highest fruit adhesiveness and resilience.There was no significant difference of the pericarp brittleness among three cultivars.

关 键 词：毛叶枣 质构仪 整果穿刺法 质地参数 

分 类 号：S665.1[农业科学—果树学]