不同猕猴桃品种在贮藏过程中果实质构的变化  

Texture Changes of Different Kiwifruit Varieties During Storage

作　　者：陆玲鸿 马媛媛 古咸彬 宋根华[1] 肖金平[1] 张慧琴[1] LU Linghong;MA Yuanyuan;GU Xianbin;SONG Genhua;XIAO Jinping;ZHANG Huiqin(Institute of Horticulture,Zhejiang Academy of Agricultural Sciences,Hangzhou,Zhejiang 310021)

机构地区：[1]浙江省农业科学院园艺研究所,浙江杭州310021

出　　处：《北方园艺》2023年第7期95-101,共7页Northern Horticulture

摘　　要：以“徐香”“红阳”“金丽”“华特”和“晚绿”猕猴桃为试材,通过穿刺试验和质地多面分析(TPA)2种测试方法,测定5个猕猴桃品种贮藏过程中的质构参数,分析各质构参数之间的相关性,并提取主成分因子,以期为评价不同品种猕猴桃果实采后质地变化提供参考依据。结果表明:采收期,“徐香”硬度、内聚性、黏着性、咀嚼性、胶着性等质地参数值最大,“红阳”“金丽”次之,“华特”“晚绿”各质地参数值较小。可食期,不同品种猕猴桃各质地参数均发生了显著性下降,但变化规律也有差别。该时期“华特”果实9个质构参数变化幅度均最小。过熟期,“徐香”“红阳”“金丽”果实各质地参数之间无显著性差异,“华特”果实质地参数值依旧最大,而“晚绿”果皮硬度、果肉硬度、黏着性始终最小,质地最差。相关性分析表明,穿刺质构参数(果皮硬度、果肉硬度、黏着性)与TPA质构参数(TPA硬度、内聚性、弹性、咀嚼性、胶着性、回复性)之间具有显著相关性。主成分分析表明,果肉硬度和内聚性、咀嚼性和弹性、胶着性和黏着性分别作为猕猴桃采收期、可食期和过熟期果实质地品质评价的核心指标。Taking‘Xuxiang’‘Hongyang’‘Jinli’‘White’and‘Wanlyu’as test materials,the texture parameters of five kiwifruit varieties during storage were determined by puncture test and texture profile analysis(TPA).The correlation of texture parameters was analyzed and principal component factors were extracted,in order to provide reference for evaluating the texture changes of different varieties of kiwifruit after harvest.The results showed that in the harvesting period,the hardness,cohesion,adhesion,chewiness,adhesion and other texture parameters of‘Xuxiang’were the largest,followed by‘Hongyang’and‘Jinli’,and the parameters of‘White’and‘Wanlyu’were smaller.During the edible period,the texture parameters of kiwifruit of different varieties decreased significantly,but the variation rules were also different.During this period,the variation range of9 texture parameters of‘White’fruit was the smallest.During the overripe period,there was no significant difference among texture parameters of‘Xuxiang’‘Hongyang’and‘Jinli’fruits.The texture parameters of‘White’fruit were still the largest,while the hardness of peel,flesh and stickiness of‘Wanlyu’fruit were the lowest and the texture was the worst.Correlation analysis showed that there was a significant correlation between puncture texture parameters(peel hardness,flesh hardness,adhesion)and TPA texture parameters(TPA hardness,cohesion,elasticity,chewiness,adhesion,resilience).Principal component analysis showed that flesh hardness and cohesiveness,chewiness and elasticity,stickiness and stickiness were the core indexes for quality evaluation of kiwifruit at harvesting stage,edible stage and overripe stage,respectively.

关 键 词：猕猴桃 穿刺测试 TPA测试 主成分分析 

分 类 号：S663.4[农业科学—果树学]