‘海沃德’猕猴桃应力松弛特性与品质关系

卢丹,赵武奇,曾祥媛,吴妮,高贵田,张清安,张宝善,雷玉山

The Correlation Between the Stress Relaxation Characteristics and the Quality of ‘Haiwode’ Kiwifruit

Dan LU,WuQi ZHAO,XiangYuan ZENG,Ni WU,GuiTian GAO,QingAn ZHANG,BaoShan ZHANG,YuShan LEI

表1 猕猴桃品质指标的变异情况

Table 1 Variation of quality indexes of kiwifruit

指标 Indicator 平均值±标准差 Mean± std 变幅 Variation 极差 Range 变异系数 Coefficient of variation 可滴定酸 Titratable acid (%) 2.22±0.27 1.33—2.69 1.36 12.28 VC (mg·kg-1 FW) 47.33±15.96 23.56—85.10 61.54 33.71 可溶性固形物 Soluble solid (%) 13.26±1.04 10.3—15.30 5.00 7.83 丙二醛 MDA (μmol·g-1) 2.79±2.22 0.74—10.42 9.68 80.31 L* 34.80±3.97 25.97—45.98 20.01 11.41 a* -3.86±0.90 -5.50—-1.34 4.16 23.54 b* 5.69±3.04 0.01—11.71 11.70 53.62 ΔE 35.61±4.19 26.12—47.60 21.48 11.75 穿刺硬度Puncture Hardness 4.75±2.27 2.00—10.78 8.78 48.38 硬度Hardness (N) 463.61±239.58 67.70—1067.05 1008.35 51.68 粘附度Adhesiveness (N) -16.95±10.51 -47.08—-3.29 43.79 62.03 弹性Springiness (N·s) 0.91±0.07 0.75—1.30 0.55 7.91 黏聚性Cohesiveness 0.73±0.06 0.64—0.92 0.28 8.04 胶黏性Gumminess 342.26±186.69 62.06—775.51 713.45 55.98 咀嚼性Chewiness 309.36±173.66 58.50—757.53 699.03 56.43 回弹性Resilience 0.31±0.05 0.21—0.39 0.18 16.74