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中国农学通报

中国农学通报 ›› 2023, Vol. 39 ›› Issue (34): 136-142.doi: 10.11924/j.issn.1000-6850.casb2022-0987

• 食品·营养·检测·安全 • 上一篇    下一篇

基于质构仪的三华李果实质地品质评价

潘秋玲1(), 李芳1, 江芷欣1, 黄建昌1, 宋雯佩1, 马焕基2, 李娟1, 李彩琴1()   

  1. 1 仲恺农业工程学院园艺园林学院，广州 510225
    2 广东省德庆林场，广东肇庆 526638
  • 收稿日期:2022-11-28 修回日期:2023-08-14 出版日期:2023-12-05 发布日期:2023-11-30
  • 通讯作者:
    李彩琴，女，1984年出生，广东江门人，副教授，博士，主要从事果实发育调控研究。通信地址：510225 广东省广州市海珠区仲恺路500号 仲恺农业工程学院，E-mail：。
  • 作者简介:

    潘秋玲，女，1998年出生，广西柳州人，研究生在读，研究方向：森林培育。通信地址：510225 广东省广州市海珠区仲恺路500号 仲恺农业工程学院，E-mail：。

  • 基金资助:
    仲恺农业工程学院人才项目“转录因子LcFYF1调控荔枝落果的分子机制研究”(KA2005408A4); 广东省林业科技创新项目“岭南特色经济林植物猕猴桃等新品种选育与应用”(2021KJCX015); 广东省驻镇帮镇扶村农村科技特派员项目“油茶优质高产栽培技术应用与推广”(KTP20210166)

Comprehensive Evaluation of Sanhua Plum Fruits by Texture Analyzer

PAN Qiuling1(), LI Fang1, JIANG Zhixin1, HUANG Jianchang1, SONG Wenpei1, MA Huanji2, LI Juan1, LI Caiqin1()   

  1. 1 College of Horticulture and Landscape Architecture, Zhongkai University of Agriculture and Engineering, Guangzhou 510225
    2 Guangdong Province Deqing Forest Farm, Zhaoqing, Guangdong 526638
  • Received:2022-11-28 Revised:2023-08-14 Published-:2023-12-05 Online:2023-11-30

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摘要：

为建立量化评价三华李果实质地品质方法提供理论依据，利用质构仪穿刺试验法对三华李果实质地参数进行测定。以‘麒麟’三华李为材料，以贯入距离、贯入速度、接触力以及穿刺部位为单因素参数，通过质构仪P2探头，对三华李果实进行穿刺力学实验，分析果实质地变化，包括果皮强度、果皮脆性、果皮破裂距离、果皮韧性、果肉硬度、果肉黏聚性、果肉胶着力，确定最佳质地特性测定的条件。结果显示，三华李果实质地特性最佳测定条件为触发力15 g，穿刺距离9 mm，贯入速度1 mm/s，果实中部穿刺。果皮韧性与果皮破裂距离呈极显著正相关，与果皮强度呈显著正相关。研究初步建立了利用质构仪穿刺试验法量化评价三华李果实质地品质的方法，丰富了三华李质地评价内容。

关键词: 三华李, 质地, 质构仪, 品质评价, 穿刺试验法

Abstract:

The purpose of this study was to provide a theoretical basis for establishing a quantitative evaluation method of Sanhua plum fruit texture quality, and determine the texture parameters of Sanhua plum by texture analyzer puncture test. ‘Qilin’ Sanhua plum fruits were used as the material, the penetration distance, penetration speed, contact force, and puncture site were tested as single factor parameters. Through the probe P2 of texture analyzer, the puncture mechanical experiment of Sanhua plum fruit was carried out, and the changes of fruit texture were analyzed, including peel strength, peel fragility, peel rupture distance, peel toughness, pulp hardness, pulp cohesiveness, and pulp adhesion, so as to determine the best conditions for measuring texture characteristics. The results showed that the optimal parameters of trigger force, puncture distance, and penetration speed for determing Sanhua plum fruit texture quality were 15 g, 9 mm, and 1 mm/s, respectively. The best puncture site was in the middle part of the fruit. Peel toughness was significant positively correlated with peel rupture distance and pulp hardness. The quantitative evaluation method of fruit texture quality of Sanhua plum by texture analyzer piercing test was preliminarily established, which enriched the content of texture evaluation of Sanhua plum.

Key words: Sanhua plum, texture, texture analyzer, quality evaluation, puncture test method