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