关键词: 厚皮甜瓜, 种质材料, 果实质地, 质构剖面分析, 穿刺试验, 感官评价

Abstract:

【Objective】The aim of this study was to evaluate the fruit texture of melon (Cucumis melo L. subsp. melo) germplasm resources, so as to provide reference and basis for establishing fruit texture evaluation standards and breeding excellent varieties of melon. 【Method】Texture profile analysis (TPA) (including TPA hardness, springiness, chewiness, cohesiveness and resilience), puncture test (PT) (including puncture hardness, crispness and adhesiveness) and sensory evaluation method (sensory hardness, sensory crispness, juiciness, compactness and pulp texture quality) were performed to evaluate the texture of 278 melon germplasms. Through correlation analysis, stepwise regression analysis and factor analysis, the relationship model between sensory evaluation indexes and texture analyzer test indexes were established, and the important indexes of fruit texture evaluation in melon were defined. 278 melon germplasm resources were classified according to the indexes of fruit texture. 【Result】There was a significant correlation between texture analyzer test indexes and sensory evaluation indexes of fruits texture in melon. The prediction models of sensory hardness, sensory crispness, juiciness, compactness and pulp texture quality were established relying on the independent variables of hardness, crispness, adhesiveness, springiness, chewiness, cohesiveness and resilience evaluated by the texture analyzer, respectively. Three common factors were selected from the factor analysis of texture analyzer test indexes, and the cumulative variance contribution rate was 89.377%. The first common factor reflected the chewiness of pulp, the second common factor reflected the adhesiveness of pulp, and the third common factor reflects the resilience of pulp. Chewiness, adhesiveness and resilience were important parameters affecting the fruit texture of melon. According to the texture indexes, 278 melon were divided into three groups, and each group could be divided into two subcategories. The group I was characterized by the highest hardness, crispness and compactness, the coarsest pulp and the lowest juiciness. The group III was characterized by the lowest hardness, crispness and compactness, the thinnest pulp and the highest juiciness. The group II was characterized by an intermediate level of each index. 【Conclusion】Texture analyzer test indexes could reflect the texture quality of melon fruits. Chewiness, adhesiveness and resilience were important indexes to evaluate the melon fruit texture.

Key words: melon (Cucumis melo L. subsp. melo), germplasm materials, fruit texture, texture profile analysis, puncture test, sensory evaluation