果蔬成分与细胞结构对其质地特性的影响  

Effects of Composition and Cell Structure on TexturalCharacteristics of Fruits and Vegetables

作　　者：赵邯 刘春菊[1,2] 李越[1,2] 李大婧 李斌[2] 牛丽影[1] 肖亚冬[1] 于蕊 ZHAO Han;LIU Chunju;LI Yue;LI Dajing;LI Bin;NIU Liying;XIAO Yadong;YU Rui(Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing,Jiangsu 210014;College of Food Science,Shenyang Agricultural University,Shenyang,Liaoning 110161)

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《核农学报》2024年第5期931-942,共12页Journal of Nuclear Agricultural Sciences

基　　金：江苏省农业科技自主创新资金(CX(22)3176);江苏省重点研发计划(现代农业)项目(BE2023316)。

摘　　要：为探究不同果蔬化学组分与细胞结构之间的差异及其对质地特性的影响,本研究对6种不同果蔬原料的化学成分、细胞微观结构、力学特性及质地特性进行分析。结果表明,苹果与梨的果糖含量较高,苹果的细胞结构较大;桃中蔗糖、水溶性果胶(WSP)与总酸的含量较高,细胞较小且排列密集,与其他果蔬差异较大;马铃薯与山药之间的差异主要体现在细胞结构方面。统计分析结果表明,纤维素(CEL)含量与应力-松弛特性参数均呈极显著正相关(P<0.01);蔗糖、WSP含量与质地剖面分析(TPA)特性参数均呈极显著负相关(P<0.01);颗粒密度、孔隙度与部分应力-松弛特性参数和质地特性呈极显著正相关(P<0.01);细胞壁厚度、微观结构参数与部分质地特性呈显著正相关(P<0.05)。研究发现,影响新鲜果蔬质地特性的3个核心指标为黏滞系数(η)、体积密度、螯合性果胶(CSP)含量。本研究可为果蔬原料保鲜与加工利用提供一定的理论依据。This study investigated the differences of the chemical components and cell structures on textural properties of six fruit and vegetable raw materials by analyzing the chemical components,cell microstructure,mechanical properties and texture properties.As the results,apple and pear had higher fructose content and larger cell pore structure compared to other materials.While peach had high content of sucrose,water-soluble pectin(WSP)and total acid.Peach cells were small and arranged condensed,which was significantly different from the other five fruits and vegetables.The difference between potatoes and yams was mainly in their cell structures.Based on the mathematical statistical analysis,a significant positive correlation was found between cellulose(CEL)and the stress-relaxation characteristic parameters(P<0.01).Sucrose,WSP and texture profile analysis(TPA)characteristic parameters presented with highly significant negative correlation(P<0.01).The particle density and porosity were significantly positively correlated with some stress relaxation characteristic parameters and texture characteristics(P<0.01).Cell wall thickness and microstructure parameters were significantly positively correlated with some texture characteristics(P<0.05).Based on our study,the key factors that impacted the texture of fresh fruits and vegetables were viscosity coefficient(η),bulk density and chelating pectin(CSP)content.Thus,our study provided a theoretical basis for the preservation and processing of fruits and vegetables.

关 键 词：果蔬 化学成分 细胞结构 质地特性 相关性 主成分分析 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]