梨果肉质地性状分析

doi:10.3864/j.issn.0578-1752.2014.20.014

摘要/Abstract

摘要： 【目的】比较不同梨品种的果肉质地特性，探讨反映梨果实质地状况的评价参数，为研究梨的内在品质提供依据。【方法】应用质构仪质地多面分析法（TPA：质地参数包括脆度、硬度、弹性、回复性、凝聚性、咀嚼性）和穿刺试验（Puncture test：质地参数包括破裂力、破裂位移、破裂能、屈服力、屈服位移和屈服能）对成熟期采收的14个梨品种的果实果肉质地进行测定，通过多元分析得出质地参数之间的关系。【结果】基于TPA和穿刺试验的分析结果表明，不同梨品种之间果肉质地之间有一定的差异。与‘鸭梨’、‘丰水’、‘美人酥’等相比，‘粉酪’、‘晚秀’、‘南水’等品种具有较高的果肉硬度、脆度和咀嚼性；与‘鸭梨’、‘丰水’、‘黄金’等相比，‘粉酪’、‘晚秀’、‘满天红’等品种具有较高的破裂力、破裂能、屈服力和屈服能。相对来说，不同品种之间的果肉破裂位移和屈服位移的差别较小。相关分析表明，除弹性、屈服位移和破裂位移外，梨果肉质地参数中脆度、硬度、回复性、凝聚性、咀嚼性、屈服力、屈服能、破裂力、破裂能之间相关性显著，大多呈正相关关系；聚类分析将14个品种分为松软（如‘丰水’、‘黄金’、‘黄冠’等）、硬脆（如‘晚秀’）、坚硬（如‘粉酪’）等3种不同的果肉质地类型；主成分分析表明，前3个主成分对梨果肉质地的贡献率达到92.196%，第1主成分反映了果肉的咀嚼特性；第2主成分反映了果肉的弹性和屈服性；第3主成分反映了果肉的破裂特性；并且，在梨果肉质地中，果肉硬度、破裂力、脆度等对质地的影响较大，弹性和破裂位移次之。【结论】不同梨品种之间的果肉质地存在差异；梨果肉大多数的TPA参数与穿刺试验参数呈显著正相关；果肉硬度、破裂力、脆度是影响梨果肉质地的重要参数。

关键词: 梨, 质地多面分析, 穿刺, 果实质地

Abstract: 【Objective】The aim of this study is to compare fruit texture characters of different pear cultivars and to investigate the optimum evaluation parameters for texture of pear, and to provide proves for the study on internal quality of pear fruit. 【Method】The characters of flesh texture were analyzed by texture profile analysis (TPA) (including frangibility, hardness, springiness, resilience, cohesiveness, chewiness) and puncture test (PT) (including fracture force, fracture work, fracture displacement, bio-yield force, bio-yield work, bio-yield displacement) on 14 different pear cultivars harvested at maturity stage, and the relationships among different texture parameters were obtained by multivariant analyses.【Result】There were certain differences at flesh texture based on TPA and PT among different varieties of pear. The varieties ‘Butirra Rostata Morettini’, ‘Mansoo’ and ‘Nansui’ showed higher flesh hardness, frangibility and chewiness than ‘Yali’, ‘Housui’, ‘Meirensu’ and other cultivars, and the ‘Butirra Rostata Morettini’, ‘Mansoo’ and ‘Mantianhong’ had higher fracture force, fracture work, bio-yield force and bio-yield work than ‘Yali’, ‘Housui’, ‘Hwangkum’ and other cultivars. Relatively, the displacements of fracture and bio-yield had smaller differences among different cultivars. The marked close correlations were observed among flesh texture parameters, such as frangibility, hardness, resilience, cohesiveness, chewiness, fracture force, fracture work, bio-yield force and bio-yield work, and most of them were positively correlated, except springiness, fracture displacement and bio-yield displacement. The 14 cultivars of pear were able to classify into 3 different texture kinds using cluster analysis, which were soft (such as ‘Housui’, ‘Hwangkum’, ‘Huangguan’, etc), crisp (‘such as Mansoo’) and hard (‘Butirra Rostata Morettini’), respectively. The result of principal component analysis (PCA) showed that the cumulative contribution ratio of the first three principal components to the fruit texture reached 92.196%. The first principal component (PC) reflected chewiness of flesh, the second springiness and yield, and the third fracture. This suggested that hardness, fracture force and frangibility had primary influence on flesh texture, and springiness and fracture displacement second. 【Conclusion】There are certain differences in the flesh texture among different cultivars of pear. Significant positive correlations were observed between most of TPA and PT parameters of the flesh. The flesh hardness, fracture force and frangibility are more important parameters to influence on fruit flesh texture in pear.

Key words: pear, texture profile analysis, puncture test, fruit texture

王燕霞，王晓蔓，关军锋. 梨果肉质地性状分析[J]. 中国农业科学, 2014, 47(20): 4056-4066.

WANG Yan-xia, WANG Xiao-man, GUAN Jun-feng. Flesh Texture Characteristic Analysis of Pear[J]. Scientia Agricultura Sinica, 2014, 47(20): 4056-4066.

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