Development of a texture evaluation system for winter jujube(Ziziphus jujuba‘Dongzao’)  

作　　者：KONG Xia-bing XU Min WAN Hao-liang HAN Ling-xi LIU Xiao-li LI Qing-jun HAO Bian-qing ZHANG Shao-jun LI Xiao-ming LIU Yi-hui NIE Ji-yun 

机构地区：[1]College of Horticulture,Qingdao Agricultural University/Laboratory of Quality&Safety Risk Assessment for Fruit(Qingdao),Ministry of Agriculture and Rural Affairs/National Technology Centre for Whole Process Quality Control of FSEN Horticultural Products(Qingdao)/Qingdao Key Lab of Modern Agriculture Quality and Safety Engineering,Qingdao 266109,P.R.China [2]Management Service Center of Shandong Binzhou National Agricultural Science and Technology Park,Binzhou 256600,P.R.China [3]Shanxi Center for Testing of Functional Agro-Products,Shanxi Agricultural University,Taiyuan 030031,P.R.China [4]Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,P.R.China

出　　处：《Journal of Integrative Agriculture》2022年第12期3658-3668,共11页农业科学学报（英文版）

基　　金：the National Program for Quality and Safety Risk Assessment of Agricultural Products of China(GJFP2019011);the Scientific Research Foundation for High Level Talents of Qingdao Agricultural University,China(665-1120015).

摘　　要：Winter jujube(Ziziphus jujuba‘Dongzao’)is an excellent late maturing variety of fresh-eating jujube in China.Fruit texture is an important indicator of sensory quality.To investigate the correlations among texture indices and establish an evaluation system for winter jujube texture,we used the TMS-Touch instrument to perform a texture profile analysis(TPA)on 1150 winter jujubes from three major producing areas in China.Eight indices and their best-fit distribution were obtained,including fracture(Pearson),hardness(InvGauss),adhesive force(Weibull),adhesiveness(LogLogistic),cohesiveness(LogLogistic),springiness(BetaGeneral),gumminess(InvGauss),and chewiness(InvGauss).Based on the best-fit distribution curves,each index was divided into five grades(lower,low,medium,high and higher)by the 10th,30th,70th and 90th percentiles.Among the texture indices,82%of the correlation coefficients were highly significant(P<0.01);meanwhile,chewiness was significantly(P<0.01)and positively correlated with springiness and gumminess,of which the correlation coefficients were up to 0.8692 and 0.8096,respectively.However,adhesiveness was significantly(P<0.01)and negatively related to adhesive force with a correlation coefficient of–0.7569.Among hardness,cohesiveness,springiness,gumminess,and chewiness,each index could be well fitted by a multiple linear regression with the remaining four indices,with the coefficients above 0.94 and the mean fitting error and mean prediction error lower than 10%.A comprehensive evaluation model was consequently established based on factor analysis to evaluate the texture quality of winter jujube.The results demonstrated that winter jujube with higher comprehensive scores generally exhibited higher springiness and chewiness,but had lower adhesive force and adhesiveness.We used factor analysis and clustering analysis to divide the eight studied texture into four groups(cohesive factor,adhesive-soft factor,tough-hard factor,and crispness factor),whose representative indices were springiness,adhesiven

关 键 词：winter jujube TEXTURE TPA EVALUATION representative indices 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]