梨果肉质地性状分析

doi:10.3864/j.issn.0578-1752.2014.20.014

Abstract

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

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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