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中国农学通报

中国农学通报 ›› 2025, Vol. 41 ›› Issue (10): 158-164.doi: 10.11924/j.issn.1000-6850.casb2024-0538

• 食品·营养·检测·安全 • 上一篇    

凌云牛心李果实的质地品质研究

滕峥1(), 杨翠凤1(), 刘正鲁1, 张梦伦1,2, 王心淳1,3, 万秋萍4, 罗科作5   

  1. 1 广西芒果生物学重点实验室/亚热带特色农业产业学院/百色学院农业与食品工程学院，广西百色 533000
    2 广西大学农学院，南宁 530004
    3 新疆农业大学农学院，乌鲁木齐 830052
    4 凌云县经济作物发展中心，广西凌云 533100
    5 右江区农业农村局，广西百色 533000
  • 收稿日期:2024-08-23 修回日期:2025-01-22 出版日期:2025-04-05 发布日期:2025-04-03
  • 通讯作者:
    杨翠凤，女，1988年出生，广西桂林人，高级实验师，博士，研究方向为亚热带果树栽培及分子生物学。通信地址：533000 广西壮族自治区百色市右江区中山二路21号 百色学院，E-mail：。
  • 作者简介:

    滕峥，男，1987年出生，广西桂林人，副教授，硕士，研究方向为亚热带果树栽培及生理。通信地址：533000 广西壮族自治区百色市右江区中山二路21号 百色学院，E-mail：。

  • 基金资助:
    广西重点研发计划项目“地理标志农产品凌云牛心李产业提质增效关键技术研究与应用示范”(桂科AB22080058); 百色市科技计划项目(百科20211804); 广西一流学科建设项目“农业资源与环境”(桂教科研[2022]1号)

Texture and Quality Characters of Lingyun Niuxin Plum Fruit

TENG Zheng1(), YANG Cuifeng1(), LIU Zhenglu1, ZHANG Menglun1,2, WANG Xinchun1,3, WAN Qiuping4, LUO Kezuo5   

  1. 1 Guangxi Key Laboratory of Biology for Mango/ Industrial College of Subtropical Characteristic Agriculture/College of Agriculture and Food Engineering, Baise University, Baise, Guangxi 533000
    2 College of Agriculture, Guangxi University, Nanning 530004
    3 College of Agronomy, Xinjiang Agricultural University, Urumqi 830052
    4 Lingyun County Economic Crop Development Center, Lingyun, Guangxi 533100
    5 Youjiang District Agriculture and Rural Bureau, Baise, Guangxi 533000
  • Received:2024-08-23 Revised:2025-01-22 Published:2025-04-05 Online:2025-04-03

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摘要：

为量化评价凌云牛心李果实质地品质，利用质构仪穿刺试验对凌云牛心李果实质地参数进行测定。通过设置不同的触发力参数、贯入速度、穿刺距离以及果实穿刺部位，获得果皮硬度、果皮脆性、果皮韧性、果皮破裂距离、果肉硬度、果肉脆性等指标数据，从而确定最佳质地特性测定的参数体系。结果表明，质构仪穿刺最佳测定条件为触发力10 g、穿刺距离8 mm、贯入速度4 mm/s，最佳穿刺部位是果实中部，测得的质地参数能较好地反映凌云牛心李果实间的差别。果皮硬度、果皮脆性、果皮韧性能够作为准确衡量凌云牛心李果实的质地特性的重要指标，丰富了凌云牛心李质地评价内容，可为建立一套标准、规范的凌云牛心李果实质地品质鉴定体系提供理论依据。

关键词: 凌云牛心李, 质构仪, 质地, 品质特性, 穿刺法, 评价鉴定, 贮藏

Abstract:

The paper aims to provide a theoretical basis for establishing a quantitative evaluation method for the essential quality of Lingyun Niuxin plum fruit. By setting different triggering force parameters, penetration speed, puncture distance, and fruit puncture site, data of indicators such as peel hardness, peel brittleness, peel toughness, peel rupture distance, flesh hardness, and flesh brittleness were obtained to determine the optimal parameter system for measuring texture characteristics. The optimal measurement conditions for texture analyzer puncture were determined to be a triggering force of 10 g, a puncture distance of 8 mm, and a penetration speed of 4 mm/s. The optimal puncture site was in the middle of the fruit, and the measured texture parameters could better reflect the differences between Lingyun Niuxin plum fruits. The hardness, brittleness, and toughness of the skin can serve as important indicators for accurately measuring the texture characteristics of Lingyun Niuxin plum fruit, enriching the content of quality evaluation and providing theoretical basis for establishing a standard and standardized quality identification system for Lingyun Niuxin plum fruit.

Key words: Lingyun Niuxin plum, texture analyzer, texture, quality characteristics, puncture method, evaluation and appraisal, storage