中国农业科学 ›› 2011, Vol. 44 ›› Issue (6): 1210-1217 .

• 贮藏·保鲜·加工 • 上一篇    下一篇

质构仪穿刺试验检测冬枣质地品质方法的建立

  

  1. (中国林业科学研究院林业研究所/国家林业局林木培育重点实验室)
  • 收稿日期:2010-07-09 修回日期:2010-10-29 出版日期:2011-03-15 发布日期:2011-03-15
  • 通讯作者: 王贵禧

Establishment of the Detecting Method on the Fruit Texture of Dongzao by Puncture Test

  1. (中国林业科学研究院林业研究所/国家林业局林木培育重点实验室)
  • Received:2010-07-09 Revised:2010-10-29 Online:2011-03-15 Published:2011-03-15
  • Contact: WANG Gui-xi

摘要:

【目的】丰富鲜食枣果实品质评价的内容,为合理指导生产、建立标准化、统一化的鲜食枣果实质地评价方法提供理论依据和技术手段。【方法】采用质构仪质地整果穿刺法进行试验,通过对不同来源的冬枣进行质地检测、Macro程序编辑和测得数据的方差分析,建立一套适合鲜食枣果实的质地检测方法。【结果】主要试验参数为:采用完整的冬枣为试验对象,每果取最大横径处阴阳面2个部位测定(取平均值),各样品随机取20个(以上)果实进行测定;采用P/2n针状探头(直径2 mm),测前速度5 mm•s-1,贯入速度1 mm•s-1,测后速度5 mm•s-1,最小感知力5 g,穿刺深度小于最小样品的果肉厚度(冬枣,5 mm),感应力阈值2 g;通过设定的Macro程序,可在所得演示曲线中得到:果皮强度(g)、果皮破裂深度(mm)、果皮脆性(g•s-1)、果皮韧性(g×s)、果肉最大硬度(g)、果肉平均硬度(g)和果肉匀质指数等参数。【结论】该方法能够检测出不同生产园、不同含水量和不同贮藏时间冬枣的质地差异,同样适用于其它鲜食枣品种以及其它带皮食用的小型水果的质地分析。

关键词: 冬枣, 质地品质, 穿刺试验, 质构仪, 检测方法

Abstract:

【Objective】The objective of this study is to enrich the evaluation index of the fruit quality of Chinese jujube, establish an identically standardized evaluating method for the fresh eating jujube and other fruits, and serve the production and research.【Method】In this paper, TA.XT plus texture analyser was used to perform the puncture test with the whole fruit of Dongzao. Through the texture detecting of Dongzao from different sources, the editing of the Macro program in the Texture Exponent 32 and the factor variance analysis of the outputing data, a suitable detecting method system of puncture test for Dongzao was established.【Result】The main method was: two points at the equatorial face of the fruit wall of a whole Dongzao fruit were selected to perform the experiment and more than 20 fruits were required to fulfill a sample test. The test conditions were listed as follows: a needle like probe (P/2n, diameter: 2 mm) was used to perform the puncture test, the speed before the test was 5 mm•s-1, the speed in the test was 1 mm•s-1, the speed after the test was 5 mm•s-1, the trigger force was 5 g, the threshold force was 2 g and the puncture distance should be less than the thickness of the flesh; After the enactment of the Macro program, the parameters could be received in the illustration curve as follows: pericarp break force (g), pericarp break distance (mm), pericarp brittleness (g•s-1), pericarp toughness (g×s), maximal flesh firmness (g), mean flesh firmness (g) and the number of peaks.【Conclusion】The detecting method could detect distinct texture of Dongzao with different water contents, storage periods or growing orchards accurately and expediently. In the same time, this method could also be applied in the texture detecting of other fresh eating jujube and other small fruits.

Key words: Zizyphus jujuba Mill. ‘Dongzao’, fruit texture, puncture test, texture analyser, detecting method