不同类型梨果肉质地发育动态比较分析  

Comparative analysis of dynamic development of flesh texture in different types of pear fruits

作　　者：殷晨 田路明[1] 徐钰清 曹玉芬[1] 董星光[1] 刘超 Yin Chen;Tian Luming;Xu Yuqing;Cao Yufen;Dong Xingguang;Liu Chao(Institute of Pomology,Chinese Academy of Agricultural Sciences/Key Laboratory of Horticultural Crop Germplasm Resources Utilization,Ministry of Agriculture and Rural Affairs,Xingcheng 125100,China)

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：《山西农业大学学报(自然科学版)》2025年第1期73-84,共12页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：中国农业科学院科技创新工程(CAAS-ASTIP-RIP);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(NHGRC2023-NH02-1)。

摘　　要：[目的]本文旨在探究不同类型梨品种在不同生长发育阶段果肉质地的变化规律,优化梨果质地评价方案。[方法]应用物性分析仪的穿刺法和质地多面分析法(TPA),以脆肉型梨品种和软肉型梨品种为试验材料,测定相关果实指标,并对其进行相关性分析、方差分析和主成分分析。[结果]随着梨果的生长发育,单果重和可溶性固形物含量呈现为上升趋势。穿刺法和TPA法的质地参数指标穿刺果实硬度、穿刺果肉硬度、穿刺果肉脆度、TPA果肉硬度、破裂力、内聚性、弹性、胶粘性和咀嚼性整体呈现为下降趋势。不同类型梨品种以及不同质地参数指标的下降趋势存在差异,主要集中于花后97~153 d。软肉型梨果的TPA果肉硬度、破裂力、弹性、胶粘性、咀嚼性、穿刺果实硬度、穿刺果肉硬度和穿刺果肉脆度比脆肉型梨果大,脆肉型梨果的粘附性比软肉型梨果大。相关性分析表明,梨果单果重和可溶性固形物含量与TPA果肉硬度、破裂力、内聚性、弹性、胶粘性、咀嚼性、穿刺果实硬度、穿刺果肉硬度和穿刺果肉脆度呈现极显著负相关,与粘附性呈现为正相关,但没有达到显著水平。梨果肉质地参数PCA分析结果表明,第一主成分的方差贡献率为64.3%,第二主成分的方差贡献率为23.8%,软肉型梨果主成分综合得分均高于脆肉型梨果的得分,明显区分了软肉型梨果和脆肉型梨果。[结论]研究明确了软肉梨和脆肉梨果实质地动态变化规律,软肉梨和脆肉梨果实质地存在明显差异,并且可以利用成熟期果肉质地参数建立指标模型以量化评价果肉质地性状和果实成熟度。[Objective]The purpose of this study was to explore changes in the flesh texture of different types of pear varieties at different growth and development stages,and provide a reference for optimizing pear texture evaluation methods.[Methods]The study employed the puncture method and texture polyhedral analysis(TPA)with a physical property analyzer,using crispy and soft pear varieties as experimental material.Relevant fruit indicators were measured and analyzed.[Results]As pear fruits grew,single fruit weight and soluble solid content showed an increasing trend.Texture parameter measured through the puncture and TPA methods,including puncture fruit firmness,puncture flesh firmness,puncture flesh stiffness,TPA flesh firmness,fracture,cohesiveness,springiness,adhesiveness,and chewiness,generally showed a decreasing trend.The rate of decline varied among pear varieties and texture parameter,particularly during days after flower bloom(97~153 d).Soft‐flesh pears exhibited higher TPA flesh firmness,fracture,springiness,adhesiveness,chewiness,punctured fruit firmness,punctured flesh firmness,and punctured flesh stiffness compared to crispy‐flesh pears,whereas crispy flesh pears demonstrated greater adhesiveness.Single fruit weight and soluble solid content were significantly negatively correlated with TPA flesh firmness,fracture,cohesiveness,springiness,gumming,chewiness,punctured fruit firmness,punctured flesh firmness,and punctured flesh stiffness,but positively correlated with adhesiveness,though the latter correlation was not significant.PCA analysis of texture parameters showed that the first principal component accounted for 64.3%of the variance,and the second accounted for 23.8%.The comprehensive PCA scores for soft flesh pear were higher than those for crispy flesh pear fruits,clearly distinguishing the two types.[Conclusion]The study elucidated the dynamic changes in texture between soft flesh and crispy flesh pears,and highlighted significant differences in their characteristics.An indicator model could be

关 键 词：梨 果实质地 穿刺法 质地多面分析法 生长发育 

分 类 号：S661.2[农业科学—果树学]