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