荔枝果肉质构特性测定参数的研究

Effects of Testing Parameters on Texture Measurement of Litchi Fruit

使用质构仪测定了荔枝果肉的硬度,研究了测试时探头速率、不同样本质量和样本摆放方向等参数对荔枝果肉硬度测定结果的影响。结果表明:测定时探头速率在20～100mm/min和200～500mm/min组内差异不显著,但组间差异显著。样本质量对果肉的单位硬度无显著影响;样本摆放方向对测定结果有显著影响。利用设定的参数测定淮枝、黑叶和白腊3个品种荔枝果肉的硬度,其中白腊品种的果肉硬度显著高于淮枝和黑叶品种。荔枝罐藏后在30℃下贮藏30d,果肉硬度明显下降。结论:在荔枝采后及加工中,使用质构仪进行测定,可以客观地反映果肉硬度等质构特性的变化。

Effects of test parameters, sampling methods, and thermal process on the hardness of litchi were studied using texture analyzer TA-500. The results showed that there was a significant difference between the two test groups of cross-head speed below 100 mm/min and above 200 mm/min, while the differences were insignificant within these two groups. The weight of sample exerted insignificant effect on the hardness. Due to the anisotropic shape of litchi, the direction of sample placement had a significant effect on the results. The hardness of cuhivar Baila was significantly higher than the other two tested cuhivars （Huanzhi and Heiye） . The hardness of canned litchi was significantly reduced after storage for a month at 30 ℃. Application of texture analyzer in study of post harvest and processing qualities of litchi would offer an objective result.