基于色香味与质地的冻梨品质分析

王阳,王文辉,佟伟,贾晓辉,杜艳民

Quality Analysis of Frozen Pear Based on Color, Aroma, Taste and Texture

WANG Yang,WANG WenHui,TONG Wei,JIA XiaoHui,DU YanMin

表8 3种冻梨品种质地

Table 8 The texture of three varieties fresh and frozen pear

品种 Cultivar 硬度 Hardness (N) 粘附性 Adhesiveness (J) 内聚性 Cohesiveness 弹性 Springiness (m) 胶黏性 Gumminess (N) 咀嚼性 Chewiness (J) 鲜南果梨 Fresh Nanguoli 46.17±8.21a 10.38±3.03b 0.62±0.08a 2.03±0.11a 30.06±4.48a 58.26±15.40a 冻南果梨 Frozen Nanguoli 1.63±0.25b 52.04±17.72a 0.61±0.10a 1.60±0.28a 0.99±0.19b 1.62±0.54b 鲜尖把梨 Fresh Jianbali 29.68±6.34a 8.35±2.27b 0.57±0.03a 1.84±0.09a 16.75±3.49a 30.75±6.88a 冻尖把梨 Frozen Jianbali 1.87±0.41b 668.29±59.80a 0.52±0.03a 0.95±0.13b 0.97±0.20b 0.94±0.28b 鲜花盖梨 Fresh Huagaili 3.38±0.20a 24.74±6.69b 0.56±0.03a 2.59±0.16a 23.25±5.56a 60.51±15.50a 冻花盖梨 Frozen Huagaili 1.79±0.46b 98.71±35.80a 0.51±0.11a 1.72±0.40b 0.92±0.40b 0.15±0.01b