柑橘化渣性量化指标参数优化及模型建立  

Parameter optimization and modeling for the quantitative indicators of citrus mastication

作　　者：陈红[1,2,3] 李孝贤 周少秀 蔡欣睿 王秋丰 田皓予 汪鑫茂 陈寅 CHEN Hong;LI Xiaoxian;ZHOU Shaoxiu;CAI Xinrui;WANG Qiufeng;TIAN Haoyu;WANG Xinmao;CHEN Yin(College of Engineering,Huazhong Agricultural University,Wuhan 430070,China;Key Laboratory of Agricultural Equipment in Mid-lower Yangtze River,Ministry of Agriculture and Rural Affairs,Wuhan 430070,China;National R&D Center for Citrus Reticulata,Wuhan 430070,China)

机构地区：[1]华中农业大学工学院,武汉430070 [2]农业农村部长江中下游农业装备重点实验室,武汉430070 [3]国家柑橘保鲜技术研发专业中心,武汉430070

出　　处：《农业工程学报》2025年第1期330-338,共9页Transactions of the Chinese Society of Agricultural Engineering

基　　金：乡村振兴荆楚行项目“水果减损包装机研发与产业应用”(2662024FW015);湖北省重点研发计划(2023BBB119);国家重点研发计划项目“柑橘优质高效品种筛选及配套栽培技术研究”(2019YFD1001402)。

摘　　要：化渣性是反映柑橘质地特性的主要参数之一,为了客观、定量地评价柑橘的化渣性,该研究通过分析柑橘感官评分和化渣性定量评价指标之间的相关性,确定了化渣性定量评价指标及其基于质构特性的检测方法;进一步开展单因素和响应面试验,筛选最优参数组合,建立化渣性等级评价模型。结果表明,感官评分与纤维素含量、囊衣厚度等5种指标呈显著负相关(P<0.05),其中囊衣厚度与感官评分相关系数最高(−0.92),可作为化渣性定量评价指标;囊衣厚度与最大剪切力、穿刺力等5种质构指标呈显著正相关,与最大剪切力相关系数最高(0.83),确定最大剪切力为囊衣厚度的检测指标;以平口双刀、刀片厚度2 mm、剪切速率180 mm/min、剪切瓣数2为测试参数时,所测最大剪切力与囊衣厚度相关系数最高,为0.942;所建模型的回归方程的R^(2)=0.951;“化渣性指数”在0~1范围内划分为6个等级,指数越高则化渣性越好,预测准确率为91.43%。研究可为准确客观地评价柑橘化渣性提供技术参考。Mastication is one of the most important indexes to measure the taste quality of citrus.Most sensory evaluations are time-consuming and laborious at present.Some research is also related to the mastication of citrus that directly quantify sensory using texture characteristics.Particularly,there is the impact of citrus quality indicators on mastication properties.However,it is still lacking on the varieties and accuracy of models to quantify the mastication of citrus fruits.In this study,the convenient and accurate evaluation was proposed for the mastication of multi-batch citrus samples.12 types of citrus fruits were selected to combine with the correlation analysis.The sensory evaluation was also used to screen the cell wall components,ultrastructure and thickness of segment membrane,in order to determine the quantitative indicators of mastication.Some indicators were then obtained for the quantitative evaluation of mastication using texture testing.Single-factor experiments and response surface analysis were carried out,where the factors were taken as the occlusal shearing with different tool types,blades thicknesses,shear rates and the number of shear petals.A combination of tool and test was selected for the optimal parameters.A regression model was then established to increase the number of citrus samples by 26.The mastication was finally classified via discriminant analysis.The results showed that the sensory scores were significantly negatively correlated with four indicators,including cellulose content,the thickness of segment membrane,number of capsule cell layers and original pectin content(P<0.01).There was a significant negative correlation between hemicellulose content and sensory average(P<0.05).While there was no significant correlation between water-soluble pectin and sensory average.Among them,a quantitative evaluation index of mastication was taken as the highest correlation coefficient(-0.92)with the thickness of segment membrane.The correlation analysis between various texture indicators and t

关 键 词：柑橘 化渣性 定量评价 囊衣厚度 质构剪切 响应面分析 回归分析 

分 类 号：S233.5[农业科学—农业机械化工程]