马铃薯块茎质地品质的综合评价

doi:10.3864/j.issn.0578-1752.2022.12.002

摘要/Abstract

摘要：

【目的】马铃薯块茎质地综合评价有利于对马铃薯加工品质性状的细分和准确定位用途,辅助马铃薯品种的选择和选育,同时加快马铃薯产品的开发。【方法】以主栽马铃薯品种块茎为材料,采用穿刺、二次压缩（texture profile analysis,TPA）和剪切3种质构检测模式分析块茎质构参数：穿刺距离、穿刺起始力、穿刺速度、压缩形变量、压缩速度、压缩间隔时间、压缩起始力、剪切起始力和剪切速度;根据最佳质构测试参数测定8个不同品种块茎质地参数,分析质地参数间的相关性和块茎品质评价最佳质地参数。【结果】鲜块茎穿刺最优参数：探头型号为圆柱金属探头（TMS 2 mm Steel）,穿刺距离为2 mm,起始力为2.5 N,检测速度为50 mm·min^-1;TPA压缩最优测试因素（鲜/熟）：鲜、熟块茎圆柱体样品直径和高度均为10—15 mm,检测探头的选择对鲜块茎质地无显著差别,熟块茎最优探头型号为圆柱铝制探头（TMS 36.0 mm Aluminum Cylinder）;最优参数（鲜/熟）：形变量50%/60%,检测速度60 mm·min^-1/80 mm·min^-1,间隔时间6 s/10 s,起始力均为0.7 N;剪切最优参数（鲜/熟）：长方体样品（30 mm×15 mm×10 mm）,探头型号为轻型单刀探头（TMS Perspex Knife Edge）,检测速度均为60 mm·min^-1,起始力为1 N/0.5 N。不同品种块茎相关性分析表明,弹性与薯皮脆性存在显著相关性,与穿刺和剪切其他质地参数之间均无显著相关性;鲜块茎穿刺、TPA压缩与剪切质地参数之间均存在显著或极显著正相关性（0.410—0.959）;熟块茎TPA压缩和剪切质地参数之间均存在显著或极显著正相关性（0.441—0.952）。【结论】穿刺、TPA压缩和剪切质构检测模式适合鲜块茎质地品质的客观评价,其中,薯皮硬度、薯皮脆性、TPA硬度、内聚性、咀嚼性和剪切硬度可作为比较鲜块茎质地差异的重要参数;TPA压缩和剪切质构检测模式适合熟块茎质地品质的客观评价,其中,TPA硬度、粘附性、内聚性、弹性、咀嚼性和剪切硬度可以作为比较熟块茎质地差异性的重要参数。

关键词: 马铃薯, 质构参数, 穿刺, TPA压缩, 剪切

Abstract:

【Objective】 The comprehensive evaluation of texture qualities of potato tubers not only are beneficial to the subdivision of processing quality traits and accurately locate purpose of potato, but also assist breeders screening new varieties, and accelerate the development of potato products.【Method】Potato cultivated varieties were selected as the research samples. Puncture, TPA compression and shear methods were chosen to analyze the texture parameters. These included puncture distance, puncture initial force, puncture speed, compression deformation, compression speed, compression interval time, compression initial force, shear initial force and speed. The texture indexes of eight varieties were measured under the optimal texture analyzer parameters setting, then the correlation among the texture parameters and the evaluation of optimal texture parameters were analyzed. 【Result】 Optimal parameters of fresh tuber puncture: Cylindrical metal probe (TMS 2 mm Steel), 2 mm puncture distance and, 2.5 N initial force, 50 mm·min^-1 detection speed. The optimal test factors of TPA compression (fresh/steamed): The cylinder sample for fresh and steamed tubers both ranged in the diameter and height from 10 mm to 15 mm, no significant difference was examined among three probe selection in the fresh tubers. Cylindrical aluminum probe (TMS 36.0 mm Aluminum Cylinder) was the optimal type for steamed tubers probe. The optimal parameters (fresh/steamed): 50% and 60% deformation, 60 mm·min^-1 and 80 mm·min^-1 detection speed, 6 s and 10 s interval time, both 0.7 N initial force. The optimal shear parameters (fresh/steamed): The length, width and height of the cuboid sample were 30 mm, 15 mm, and 10 mm, respectively. The probe type was light single knife probe (TMS Perspex Knife Edge), with both 60 mm·min^-1 detection speed, and 1 N and 0.5 N initial force. They’re existed significant correlation between springiness and the peel crispness, no significant correlation among the other texture parameters of TPA compression and shear. They’re existed significant positive correlation among puncture, TPA compression and shear texture parameters (0.410-0.959) in fresh tubers. There also existed significant positive correlation between TPA compression and shear texture parameters (0.441-0.952) in steamed tubers. 【Conclusion】 Puncture, TPA compression and shear methods were suitable for the samples evaluation of the quality of fresh tubers. The indexes of peel hardness, peel brittleness, TPA hardness, cohesiveness, chewiness, shear hardness can be chosen as important parameters to compare differences of texture. TPA compression and shear methods were suitable for the sample’s evaluation of the quality of steamed tubers. The indexes of TPA hardness, adhesiveness, cohesiveness, springiness, chewiness, shear hardness can be chosen as important parameters to compare differences of texture.

Key words: Solanum tuberosum, texture analyzer parameter, puncture, TPA compression, shear

李文丽, 袁剑龙, 段惠敏, 蒋彤晖, 刘玲玲, 张峰. 马铃薯块茎质地品质的综合评价[J]. 中国农业科学, 2022, 55(12): 2278-2293.

LI WenLi, YUAN JianLong, DUAN HuiMin, JIANG TongHui, LIU LingLing, ZHANG Feng. Comprehensive Evaluation of Potato Tuber Texture[J]. Scientia Agricultura Sinica, 2022, 55(12): 2278-2293.

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图3

表1

表2

图4

图5

表3

表4

鲜、熟块茎正交试验设计表及结果"

编号 Number	块茎类型 Tuber type	A	B	D	空白列 Blank	硬度 Hardness (N)	粘附性 Adhesiveness (mJ)	内聚性 Cohesiveness	弹性 Springiness (mm)	咀嚼性 Chewiness (mJ)
1	鲜Fresh	1(50)	1(20)	1(4)	1	206.261	—	0.134	2.902	80.840
1	熟Steamed	1(40)	1(40)	1(4)	1	7.166	0.255	0.068	0.544	0.271
2	鲜Fresh	1	2(60)	2(6)	2	209.969	—	0.137	2.868	82.490
2	熟Steamed	1	2(60)	2(6)	2	8.174	0.249	0.063	0.550	0.319
3	鲜Fresh	1	3(100)	3(8)	3	188.022	—	0.120	2.751	61.984
3	熟Steamed	1	3(80)	3(10)	3	8.014	0.332	0.069	0.586	0.331
4	鲜Fresh	2(60)	1	2	3	215.105	—	0.092	2.919	57.696
4	熟Steamed	2(50)	1	2	3	8.544	0.383	0.057	0.563	0.282
5	鲜Fresh	2	2	3	1	231.517	—	0.095	2.941	65.245
5	熟Steamed	2	2	3	1	7.893	0.383	0.062	0.586	0.295
6	鲜Fresh	2	3	1	2	218.210	—	0.083	2.787	51.107
6	熟Steamed	2	3	1	2	7.775	0.735	0.067	0.541	0.285
7	鲜Fresh	3(70)	1	3	2	228.348	—	0.077	2.864	50.731
7	熟Steamed	3(60)	1	3	2	8.174	1.006	0.076	0.628	0.404
8	鲜Fresh	3	2	1	1	217.744	—	0.072	2.650	41.845
8	熟Steamed	3	2	1	1	8.771	1.014	0.070	0.561	0.366
9	鲜Fresh	3	3	2	3	242.891	—	0.074	2.690	48.826
9	熟Steamed	3	3	2	3	9.074	1.242	0.070	0.546	0.369
k_{1（硬度）} k_{1 (Hardness)}	鲜Fresh	201.417	216.571	214.072	218.507
k_{1（硬度）} k_{1 (Hardness)}	熟Steamed	7.785	7.962	7.904	8.045
k_{2（硬度）} k_{2 (Hardness)}	鲜Fresh	221.610	219.743	222.655	218.842
k_{2（硬度）} k_{2 (Hardness)}	熟Steamed	8.071	8.279	8.598	8.041
k_{3（硬度）} k_{3 (Hardness)}	鲜Fresh	229.661	216.374	215.962	215.339
k_{3（硬度）} k_{3 (Hardness)}	熟Steamed	8.673	8.288	8.027	8.443
R_（硬度） R_(Hardness)	鲜Fresh	28.244	3.370	8.583	3.503
R_（硬度） R_(Hardness)	熟Steamed	0.888	0.326	0.693	0.400
k_{1（粘附性）} k_{1 (Adhesiveness)}	鲜Fresh	—	—	—	—
k_{1（粘附性）} k_{1 (Adhesiveness)}	熟Steamed	0.279	0.548	0.668	0.627
k_{2（粘附性）} k_{2 (Adhesiveness)}	鲜Fresh	—	—	—	—
k_{2（粘附性）} k_{2 (Adhesiveness)}	熟Steamed	0.500	0.549	0.624	0.663
k_{3（粘附性）} k_{3 (Adhesiveness)}	鲜Fresh	—	—	—	—
k_{3（粘附性）} k_{3 (Adhesiveness)}	熟Steamed	1.087	0.770	0.574	0.576
R_{（粘附性）} R _{(Adhesiveness)}	鲜Fresh	—	—	—	—
R_{（粘附性）} R _{(Adhesiveness)}	熟Steamed	0.809	0.221	0.094	0.087
k_{1（内聚性）} k_{1 (Cohesiveness)}	鲜Fresh	0.130	0.101	0.096	0.101
k_{1（内聚性）} k_{1 (Cohesiveness)}	熟Steamed	0.066	0.067	0.068	0.066
k_{2（内聚性）} k_{2 (Cohesiveness)}	鲜Fresh	0.090	0.102	0.099	0.099
k_{2（内聚性）} k_{2 (Cohesiveness)}	熟Steamed	0.062	0.065	0.063	0.069
k_{3（内聚性）} k_{3 (Cohesiveness)}	鲜Fresh	0.074	0.092	0.095	0.095
k_{3（内聚性）} k_{3 (Cohesiveness)}	熟Steamed	0.072	0.069	0.069	0.065
R_{（内聚性）} R _{(Cohesiveness)}	鲜Fresh	0.056	0.010	0.004	0.005
R_{（内聚性）} R _{(Cohesiveness)}	熟Steamed	0.010	0.004	0.005	0.003
k_{1（弹性）} k_{1 (Springiness)}	鲜Fresh	2.840	2.895	2.779	2.831
k_{1（弹性）} k_{1 (Springiness)}	熟Steamed	0.560	0.578	0.549	0.559
k_{2（弹性）} k_{2 (Springiness)}	鲜Fresh	2.882	2.819	2.826	2.839
k_{2（弹性）} k_{2 (Springiness)}	熟Steamed	0.563	0.566	0.553	0.573
k_{3（弹性）} K_{3 (Springiness)}	鲜Fresh	2.735	2.743	2.852	2.787
k_{3（弹性）} K_{3 (Springiness)}	熟Steamed	0.578	0.558	0.600	0.570
R_（弹性） R _{(Springiness)}	鲜Fresh	0.148	0.152	0.072	0.053
R_（弹性） R _{(Springiness)}	熟Steamed	0.019	0.020	0.051	0.011
k_{1（咀嚼性）} k_{1 (Chewiness)}	鲜Fresh	75.105	63.089	57.931	62.643
k_{1（咀嚼性）} k_{1 (Chewiness)}	熟Steamed	0.307	0.319	0.307	0.311
k_{2（咀嚼性）} k_{2 (Chewiness)}	鲜Fresh	58.016	63.193	65.520	61.443
k_{2（咀嚼性）} k_{2 (Chewiness)}	熟Steamed	0.287	0.327	0.323	0.336
k_{3（咀嚼性）} k_{3 (Chewiness)}	鲜Fresh	47.134	53.973	59.320	56.169
k_{3（咀嚼性）} k_{3 (Chewiness)}	熟Steamed	0.380	0.328	0.343	0.326
R_{（咀嚼性）} R _(Chewiness)	鲜Fresh	27.971	9.221	7.589	6.475
R_{（咀嚼性）} R _(Chewiness)	熟Steamed	0.073	0.009	0.036	0.025

表4

表5

表6

不同品种的鲜、熟块茎的质构参数"

品种名 <BOLD>V</BOLD>ariety	块茎类型 Tubers type	穿刺测试 Puncture test			TPA压缩测试 TPA compression test					剪切测试 Shear test
品种名 <BOLD>V</BOLD>ariety	块茎类型 Tubers type	薯皮硬度 Hardness (N)	破裂距离 Puncture distance (mm)	薯皮脆性 Brittleness (N·mm^-1)	TPA硬度 Hardness (N)	粘附性 Adhesiveness (mJ)	内聚性 Cohesiveness	弹性 Springiness (mm)	咀嚼性 Chewiness (mJ)	剪切硬度 Hardness (N)		位移 Displacement (mm)		剪切力做功 Shear work (mJ)
青薯9号 Qingshu No. 9	鲜Fresh	11.15±0.61b	1.32±0.02bc	8.45±0.38d	362.07±12.03d	—	0.19±0.01c	2.79±0.04a	192.34±9.71c	34.07±2.99bc	137.10±13.27ab		137.10±13.27bc
青薯9号 Qingshu No. 9	熟Steamed	—	—	—	12.13±1.87ab	0.80±0.02a	0.06±0.00a	0.73±0.02ab	0.54±0.08a	1.21±0.06ab	1.34±0.06bc		1.21±0.05b
京张1号 Jingzhang No. 1	鲜Fresh	15.05±0.78d	1.44±0.06c	10.45±0.35f	396.53±25.93d	—	0.19±0.02c	3.01±0.02c	229.03±39.61d	18.72±2.50a	64.19±20.81ab		64.19±20.81a
京张1号 Jingzhang No. 1	熟Steamed	—	—	—	12.26±1.19ab	0.87±0.08a	0.06±0.00a	0.74±0.04ab	0.57±0.06a	1.16±0.14ab	1.32±0.18bc		1.15±0.24ab
龙薯4号 Longshu No. 4	鲜Fresh	8.70±0.39a	1.31±0.08bc	6.64±0.31ab	280.88±30.52b	—	0.13±0.01ab	2.98±0.15bc	107.87±21.84b	25.36±1.73ab	87.60±8.57ab		87.60±8.57a
龙薯4号 Longshu No. 4	熟Steamed	—	—	—	11.00±1.49ab	0.80±0.05a	0.06±0.01ab	0.78±0.03b	0.54±0.10a	1.03±0.09a	0.96±0.12a		0.91±0.17ab
冀张薯12 Jizhangshu 12	鲜Fresh	10.58±0.86b	1.21±0.08ab	8.74±0.34ab	286.02±12.89b	—	0.14±0.02b	2.85±0.11ab	109.88±17.08b	18.70±3.77a	75.44±22.33ab		75.44±22.33a
冀张薯12 Jizhangshu 12	熟Steamed	—	—	—	9.79±0.45a	1.66±0.15b	0.07±0.00b	0.68±0.02ab	0.47±0.02a	0.95±0.08a	1.09±0.18ab		0.82±0.17a
北方002 Beifang 002	鲜Fresh	10.64±0.83b	1.18±0.06ab	9.02±0.19bc	269.69±19.42b	—	0.12±0.01ab	2.80±0.09a	90.66±7.61ab	24.98±2.97ab	102.03±33.98ab		102.03±33.98ab
北方002 Beifang 002	熟Steamed	—	—	—	11.31±0.44ab	0.70±0.07a	0.06±0.01ab	0.65±0.03a	0.48±0.07a	1.16±0.15ab	1.25±0.10bc		1.16±0.20ab
布尔班克 Russet Burbank	鲜Fresh	13.83±0.51c	1.33±0.01bc	10.40±0.32e	325.40±26.90c	—	0.12±0.01ab	2.92±0.02abc	111.30±9.60b	40.13±3.10c	156.46±2.72ab		156.46±2.72c
布尔班克 Russet Burbank	熟Steamed	—	—	—	11.31±0.44ab	0.84±0.25a	0.06±0.00a	0.67±0.06a	0.48±0.07a	1.32±0.14b	1.61±0.18d		1.61±0.10c
甘农奶香薯 Gannongnaixiangshu	鲜Fresh	9.42±0.50a	1.13±0.05a	8.34±0.54a	399.93±21.87d	—	0.20±0.02c	2.86±0.03abc	236.90±20.54d	38.11±12.43c	170.02±56.57b		170.02±56.57c
甘农奶香薯 Gannongnaixiangshu	熟Steamed	—	—	—	19.97±1.32c	0.82±0.05a	0.07±0.01ab	1.02±0.11c	1.38±0.28b	1.82±0.02c	1.42±0.10dc		1.80±0.14c
大西洋 Atlantic Ocean	鲜Fresh	11.40±0.58a	1.31±0.16bc	8.70±0.86bd	209.33±7.61a	—	0.11±0.01a	2.79±0.11a	65.92±6.83a	20.55±1.36a	61.13±7.94a		61.13±7.94a
大西洋 Atlantic Ocean	熟Steamed	—	—	—	12.68±1.82b	0.84±0.25a	0.06±0.00a	0.67±0.06a	0.53±0.14a	1.33±0.28b	1.22±0.12bc		1.80±0.14c

表6

图6

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穿刺参数 Puncture parameter	穿刺距离 Puncture distance (mm)					起始力 Initial force (N)					检测速度 Detection speed (mm·min^-1)
穿刺参数 Puncture parameter	1	1.5	2	2.5	3	0.5	1	1.5	2	2.5	10	30	50	70	90
薯皮硬度 Peel hardness (N)	9.10±0.34a	12.00±0.54b	12.79±0.57b	12.54±0.79b	12.24±0.48b	10.86±0.09a	11.40±0.14ab	11.73±0.28ab	12.05±0.39b	12.41±1.06b	11.16±0.88a	11.77±1.39a	11.77±0.99a	12.17±1.17a	12.25±1.34a
破裂距离 Puncture distance (mm)	0.98±0.02a	1.41±0.03b	1.62±0.10c	1.66±0.13c	1.71±0.08c	1.91±0.02c	1.76±0.08bc	1.55±0.13ab	1.43±0.21a	1.31±0.22a	1.68±0.04a	1.54±0.04b	1.49±0.04b	1.47±0.07b	1.44±0.07b
薯皮脆性 Peel brittleness (N·mm^-1)	9.32±0.19d	8.56±0.13c	8.02±0.18b	7.72±0.21b	7.31±0.13a	5.70±0.08a	6.48±0.31ab	7.59±0.80abc	8.55±1.62bc	9.75±2.42c	6.65±0.67a	7.67±1.10a	7.92±0.47a	8.27±0.39a	8.48±0.70a

探头类型 Probe type	块茎类型 Tuber type	TPA硬度 Hardness (N)	粘附性 Adhesiveness (mJ)	内聚性 Cohesiveness	弹性 Springiness (mm)	咀嚼性 Chewiness (mJ)
38.1 mm圆柱塑胶探头 38.1 mm Cylindrical Plastic Probe	鲜Fresh	216.48±35.15a	—	0.10±0.01a	2.85±0.12a	60.55±16.26a
38.1 mm圆柱塑胶探头 38.1 mm Cylindrical Plastic Probe	熟Steamed	21.51±4.62a	0.62±0.11a	0.06±0.01a	0.94±0.15a	1.32±0.61a
36 mm圆柱铝制探头 36 mm Cylindrical Aluminum Probe	鲜Fresh	219.12±15.22a	—	0.10±0.01a	2.99±0.06a	64.58±8.37a
36 mm圆柱铝制探头 36 mm Cylindrical Aluminum Probe	熟Steamed	22.17±1.55a	0.88±0.10b	0.07±0.00b	1.02±0.04a	1.58±0.25a
25.4 mm圆柱塑胶探头 25.4 mm Cylindrical Plastic Probe	鲜Fresh	220.00±10.39a	—	0.10±0.01a	2.89±0.09a	61.59±5.00a
25.4 mm圆柱塑胶探头 25.4 mm Cylindrical Plastic Probe	熟Steamed	18.24±2.78a	1.01±0.11b	0.06±0.00a	0.82±0.14a	0.88±0.33a
F	鲜Fresh	0.019	—	0.000	1.929	0.110
F	熟Steamed	1.264	10.717	6.000	2.090	2.083
P	鲜Fresh	0.981	—	1.000	0.226	0.989
P	熟Steamed	0.348	0.010*	0.037*	0.205	0.206

质地参数 Texture parameters	项目 Item	平方和 Sum of squares	自由度 Df	均方差 Mean square	F	<BOLD>P</BOLD>	显著性 Significance
内聚性（鲜） Cohesiveness (Fresh)	模型Model	9.697E﹣0.003	4	2.424E﹣003	99.45	<0.0001	*
	A	9.336E–0.003	1	9.336E﹣003	382.98	<0.0001
	B	3.282E﹣0.004	1	3.282E﹣004	13.46	0.0080
	C	1.245E﹣0.005	1	1.245E﹣005	0.51	0.4980
	D	2.089E﹣0.005	1	2.089E﹣005	0.86	0.3854
咀嚼性（鲜） Chewiness (Fresh)	模型Model	4148.55	4	1037.14	44.42	<0.0001	*
	A	3306.59	1	3306.59	141.61	<0.0001
	B	669.78	1	669.78	28.68	0.0011
	C	70.26	1	70.26	3.01	0.1264
	D	101.93	1	101.93	4.36	0.0751
内聚性（熟） Cohesiveness (Steamed)	模型Model	9.000E﹣004	4	2.250E﹣004	9.45	<0.0060	*
	A	7.292E﹣004	1	7.292E﹣004	30.63	<0.0009
	B	2.917E﹣005	1	2.917E﹣005	1.22	0.3050
	C	0.000	1	0.000	0.000	1.0000
	D	3.333E﹣005	1	3.333E﹣005	1.40	0.2753

剪切参数 Shear parameter	块茎类型 Tuber type	起始力 Initial force (N)					检测速度 Detection speed (mm·min^-1)
剪切参数 Shear parameter	块茎类型 Tuber type	0.5 0.5	0.7 0.6	1.0 0.7	1.5 0.8	2.0 0.9	20	40	60	120	180
剪切硬度 Shear hardness (N)	鲜Fresh	17.76±3.23a	17.23±5.09a	17.23±1.97a	18.28±0.78a	18.34±2.01a	15.67±2.74a	18.03±2.58ab	16.97±1.46ab	22.61±5.15b	21.90±1.50b
剪切硬度 Shear hardness (N)	熟Steamed	1.48±0.26ab	1.60±0.16b	1.23±0.13a	1.56±0.07ab	1.51±0.21ab	1.39±0.38a	1.44±0.18a	1.69±0.17a	1.83±0.05a	1.76±0.22a
位移 Displacement (mm)	鲜Fresh	4.60±1.02a	4.29±0.74a	4.09±0.12a	4.21±0.12a	3.93±0.15a	4.03±0.26a	3.97±0.38a	4.22±0.42a	4.28±0.19a	4.76±0.70a
位移 Displacement (mm)	熟Steamed	1.61±0.10b	1.53±0.30b	1.04±0.19a	1.04±0.16a	0.98±0.21a	1.90±0.90a	1.27±0.17a	1.41±0.19a	1.65±0.49a	1.48±0.16a
剪切力做功 Shear work	鲜Fresh	54.62±21.72a	49.13±15.56a	46.48±2.5a	46.48±2.5a	49.21±5.53a	42.44±9.13a	45.22±9.43a	47.85±6.82ab	58.53±9.00ab	66.96±15.56b
剪切力做功 Shear work	熟Steamed	1.71±0.40b	1.82±0.25b	1.06±0.23a	1.06±0.23a	1.30±0.41ab	1.28±0.66a	1.48±0.31ab	1.88±0.38a	2.38±0.80ab	2.00±0.37b