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