Scientia Agricultura Sinica ›› 2016, Vol. 49 ›› Issue (4): 717-726.doi: 10.3864/j.issn.0578-1752.2016.04.011

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

The Correlation Analysis Between Quality and Creep Property of ‘Fuji’ Apple

FANG Yuan, ZHAO Wu-qi, ZHANG Qing-an, GUO Yu-rong   

  1. College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi'an 710119
  • Received:2015-07-09 Online:2016-02-16 Published:2016-02-16

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Abstract: 【Objective】 The aim of this work was to study the feasibility of predicting the nutritional compositions and texture properties of ‘Fuji’ apples by analyzing the correlation between creep property of whole apple and texture, nutritional composition, respectively. 【Method】 The creep property, texture profile analysis and nutrition components of ‘Fuji’ apples in different storage time were measured in order to define the proper creep model and to explore the correlation between the indexes of texture profile analysis, nutrient components and the variables of creep property. Prediction models for ‘Fuji’ apples quality were constructed and verified based on the variables of creep property. 【Result】 The Burger’s model satisfactorily described the creep behavior of intact ‘Fuji’ apples and its coefficient of determination reached 0.982. Soluble solid content (SSC), titratable acidity, vitamin C content, hardness, cohesiveness, chewiness and resilience were significantly positively correlated (r=0.56-0.94) with the delayed elasticity coefficient E2 and the viscosity coefficient η1, respectively. Highly negative significant correlation (r=-0.40, r=-0.45) showed between soluble solid content, titratable acidity and viscosity coefficient η2, and vitamin C content had a significant negative correlation (r=-0.34) with viscosity coefficient η2. But there was no significant correlation between the adhesiveness, springiness and the variables of creep property. The correlation coefficients of models for predicting the soluble solid content, titratable acidity, vitamin C content, hardness, cohesiveness, chewiness and resilience of apple were 0.939, 0.922, 0.881, 0.917, 0.594, 0.857, and 0.584, respectively. Moreover all of the models have statistical significance (P<0.05). There was no significant difference between the predicted values of models and the measured data, and the correlation coefficients were 0.929, 0.917, 0.875, 0.920, 0.628, 0.824, and 0.633, respectively. 【Conclusion】 The variables of creep property showed close correlation with the parameters of texture profile analysis and the data of nutritional ingredients. The measured data were well fitted to the SSC prediction models, titratable acidity, vitamin C content, hardness and chewiness, which suggest that the creep property can be proposed for the reliable prediction of ‘Fuji’ apples quality.

Key words: ‘Fuji&rsquo, apple, creep, texture, nutritional composition, correlation

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