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中国农学通报

中国农学通报 ›› 2022, Vol. 38 ›› Issue (16): 132-138.doi: 10.11924/j.issn.1000-6850.casb2021-0606

所属专题： 生物技术； 园艺

• 食品·营养·检测·安全 • 上一篇    下一篇

广东鲜食橄榄果实质构特性比较

肖维强1(), 刘传滨2, 匡石滋1, 邵雪花1, 刘传和1, 贺涵1, 赖多1()   

  1. 1广东省农业科学院果树研究所/农业农村部南亚热带果树生物学与遗传资源利用重点实验室/广东省热带亚热带果树研究重点实验室,广州 510640
    2潮州市果树研究所,广东潮州 515726
  • 收稿日期:2021-06-15 修回日期:2021-12-15 出版日期:2022-06-05 发布日期:2022-06-09
  • 通讯作者: 赖多
  • 作者简介:肖维强,男,1968年出生,广东人,副研究员,硕士,研究方向为果树选育种与栽培和品种资源收集利用。通信地址：510640 广东省广州市天河区大丰二街80号 广东省农业科学院果树研究所,Tel：020-38765935,E-mail： xwq6817@126.com。
  • 基金资助:
    广东省农业科学院汕尾分院科技合作专项“汕尾市果树新品种引进示范与种苗繁育基地建设”(2020汕尾分院专项-02);广东省乡村振兴专项资金项目“晚熟优质鲜食橄榄新品种引进和绿色高效栽培及产地初加工技术示范应用”(粤农计[2018]37号);广东省优稀水果现代农业产业技术体系创新团队项目“以农产品为单元的广东省现代农业产业技术体系创新团队建设项目（优稀水果）”(2021KJ116)

A Comparison Study on Fruit Texture Quality of Fresh Canarium album Fruits in Guangdong

XIAO Weiqiang1(), LIU Chuanbin2, KUANG Shizi1, SHAO Xuehua1, LIU Chuanhe1, HE Han1, LAI Duo1()   

  1. 1Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences/ Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs/ Guangdong Provincial Key Laboratory of Tropical and Subtropical Fruit Tree Research, Guangzhou 510640
    2Chaozhou Institute of Fruit Tree Research, Chaozhou, Guangdong 515726
  • Received:2021-06-15 Revised:2021-12-15 Online:2022-06-05 Published:2022-06-09
  • Contact: LAI Duo

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摘要：

为比较分析广东省主要鲜食橄榄果实质构特性的差异,探讨鲜食橄榄果实质地评价的量化参数,验证感官评价质地的有效性。采用质构刺穿试验法对7个优质鲜食橄榄品种果肉质构参数和2种水肥管理方式不同成熟期的‘香甜榄’果实品质进行测定和比较分析。结果表明,不同品种之间果肉的各质构参数变异系数为12.57%~23.95%,差异性显著,与感官评价一致;果皮强度与果皮脆性和果皮韧性均呈显著正相关,果皮破裂深度与果肉硬度呈显著负相关。采用本次试验栽培管理方式可以提高橄榄完熟果实可溶性固形物6%、可滴定酸3.5%、单宁54.9%、果皮强度12.7%、果皮脆性23.5%,降低粗纤维10%、果皮韧性13.7%。果实质地品质参数主成分分析表明,果皮强度、果实硬度和纤维指数可作为质地参数量化区分不同品种间的差别,并明确果皮强度、果实硬度分别小于2300、1600 g和纤维指数大于10,为鲜食橄榄果肉质地品质较好的数值范围。研究初步建立了利用质构刺穿试验法量化评价鲜食橄榄果实质地品质的方法。

关键词: 鲜食橄榄, 质地品质, 比较评价, 质构刺穿试验法, 果实质构参数, 肥水管理

Abstract:

To analyze the differences of fruit texture quality of fresh Canarium album in Guangdong Province, the quantitative parameters of texture evaluation of fresh C. album fruits were investigated to verify the validity of sensory evaluation of texture. The texture puncture test was used to measure the texture parameters of seven varieties of fresh C. album fruits, and the effects of different water and fertilizer management on the fruit quality of C. album ‘Xiangtianlan’ were evaluated. Results showed that the texture parameters of fruits among different varieties were significantly different, with a variation coefficient of 12.57%-23.95%, which was consistent with the sensory evaluation. The correlation analysis results showed that the pericarp strength was positively correlated with pericarp brittleness and toughness, while pericarp breaking depth was significantly and negatively correlated with pulp hardness. Under the water and fertilizer management in this study, the soluble solid content, titrable acid content, tannin content, pericarp strength and pericarp fragility increased by 6%, 3.5%, 54.9%, 12.7% and 23.5%, respectively, while the crude fiber content and pericarp toughness decreased by 10% and 13.7%, respectively. Principal component analysis of fruit texture and quality parameters showed that pericarp strength, pulp hardness and fiber index could be used as texture parameters to quantitatively distinguish the differences among different fresh C. album varieties, and the numerical ranges of texture in fresh C. album fruits with good quality were: the pericarp strength and fruit hardness were less than 2300 and 1600 g, respectively, and the fiber index was greater than 10. In this study, a method for detecting the texture quality of fresh C. album fruits was preliminarily established by whole fruit texture puncture test.

Key words: fresh Canarium album, texture quality, comparative evaluation, texture puncture test, fruit texture parameter, water and fertilizer management

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