测试参数对杏果质地多面分析的影响

Effect of Test Parameters on Texture Profile Analysis of Apricot

通过对杏果进行TPA测试,探究10%～35%的压缩程度和60～240mm/min的压缩速率对质构参数的影响。结果表明,压缩程度对杏果硬度1、硬度2、弹性、内聚性和回复性的影响极显著,压缩速率仅对其回复性影响显著。因此,在选择合适的测试参数时,应重点考虑压缩程度。

Although TPA is one of the important methods for evaluating textural properties of fruit and vegetables,the selection of test parameters may potentially affect TPA results.The effects of compression degree and speed（in the ranges of 10% to 35% and 60 to 240 mm/min,respectively） on TPA results were investigated.Compression degree revealed remarkable influence on five textural parameters including hardness 1,hardness 2,springiness,cohesiveness and resilience,while compression speed affected only resilience.Therefore,compression degree should receive more attention in selecting test parameters for TPA measurement.