6个梨品种冷藏后不同货架期果肉质地评价分析  

Evaluation and analysis of flesh texture of six pear varieties with different shelf life after cold storage

作　　者：徐钰清 田路明[1] 曹玉芬[1] 董星光[1] 齐丹[1] 霍宏亮[1] XU Yuqing;TIAN Luming;CAO Yufen;DONG Xingguang;QI Dan;HUO Hongliang(Institute of Pomology of CAAS,Key Laboratory of Horticultural Crop Germplasm Resources Utilization,Ministry of Agriculture and Rural Affairs,Xingcheng,Liaoning 125100)

机构地区：[1]中国农业科学院果树研究所,农业农村部园艺作物种质资源利用重点实验室,辽宁兴城125100

出　　处：《中国果树》2024年第9期14-23,共10页China Fruits

基　　金：中国农业科学院科技创新工程(CAAS-ASTIP-RIP);财政部和农业农村部:国家现代农业产业技术体系(CARS-28-01);国家科技资源共享服务平台项目(NHGRC2022-NH02-1)。

摘　　要：为探讨不同梨品种冷藏后在不同货架期果肉质地的变化规律及质构性状的差异,以砀山酥梨、库尔勒香梨、鸭梨、秋白梨、红宵梨和京白梨果实为试验材料,测定其货架7、14、21 d果实可溶性固形物含量,应用质构仪质地多面分析(Texture Profile Analysis,TPA)测定果肉质地参数指标的动态变化,并对质地参数进行相关性分析和主成分分析。结果表明,从总体趋势来看,6个梨品种果肉可溶性固形物含量随着货架期的延长均在较小的范围内变化,且随着冷藏时间的延长有所降低。在室温贮藏和低温冷藏的3个货架期内,脆肉型梨品种的果肉硬度、破裂力、弹性、咀嚼性、胶黏性均显著高于软肉型的京白梨,且秋白梨果肉的这5个质地参数指标始终高于其他梨品种,与京白梨的差异最大。各质地指标之间的相关性分析表明,果肉硬度、破裂力、弹性、咀嚼性、胶黏性和黏附性之间的相关性密切,而内聚性和可溶性固形物含量与其他参数之间的相关性相对较差。经主成分分析提取了2个主成分,累计方差贡献率为92.14%,根据综合评价函数计算综合评价指数,秋白梨的综合评价指数始终处于最高水平,红宵梨次之,京白梨最低。经综合分析,提出6个梨品种的最佳货架期,为梨果肉质地品质的鉴定评价及冷藏后梨果最佳货架期判断提供参考依据。Different types of pear varieties showed different flesh texture,there were changes in the flesh texture traits after cold storage,which had some impact on the shelf life of pears.In order to explore the change rule of flesh texture and the differences of texture traits with different shelf life after cold storage,this study used five crisp flesh pear varieties such as‘Dangshansu',‘Korla fragrant pear',‘Yali',‘Qiubai'and‘Hongxiao'as well as one soft flesh pear variety such as‘Jingbai'as the experimental materials.The soluble solids content(SSC)of pears were determined during different shelf life,and the texture profile analysis(TPA)was applied to determine the dynamic change of textural parameter indicators,such as flesh hardness,fracture,springiness,chewiness,gumminess,cohesiveness and adhesiveness.In addition,correlation analysis and principal component analysis were carried out on the texture parameters,and a pear flesh texture quality evaluation model was constructed to comprehensively evaluate the flesh texture quality of six pear varieties.The results showed that,from the overall trend,the SSC of the six pear varieties varied in a small range with the extension of the shelf life,and decreased with the extension of the cold storage time.In the three shelf life of room temperature storage and low temperature storage,the hardness,fracture,springiness,chewiness and gumminess of the crispy pears were significantly higher than that of the‘Jingbai',and these five textural parameter indicators of the flesh of the‘Qiubai'were always higher than those of other pear varieties,and the biggest difference with the‘Jingbai'.Compared with room temperature storage,‘Jingbai'in low temperature storage after the cohesiveness and adhesiveness of its flesh has been reduced,during the shelf life after 4 and 6 months of low temperature storage,the hardness,fracture,springiness,chewiness and gumminess of the flesh was significantly higher than the storage at room temperature,but always smaller than the crispy pe

关 键 词：梨 果肉质地 贮藏 货架期 质地多面分析 

分 类 号：S661.2[农业科学—果树学]