质地多方面分析三个桃品种果实采后质地的变化

Change of Texture Properties of Three Peach Varieties During Postharvest Storage by Texture Profile Analysis

以鲜食桃品种"脆保"、"艳保"和"大久保"为试材,采用质构仪质地多方面分析测试法(TPA),研究3个品种果实采后不同贮藏时间的质地变化。结果表明:在室温和低温2种贮藏温度下,3个品种桃果实的硬度随着贮藏时间的延长逐渐下降,而粘附性、弹性、咀嚼性都随贮藏时间延长呈现先上升后下降的趋势,表现为"脆保">"艳保">"大久保";内聚性变化相对比较平缓。相关性分析表明,桃果实咀嚼性与粘附性呈极显著正相关,二者与果实硬度间亦表现为极显著正相关(P<0.01)。弹性与硬度和咀嚼性之间均呈相反的线性相关关系,果肉内聚性值与其它参数值相关性较差。硬度、粘附性、弹性和咀嚼性可用于评价采后桃果实质地的变化,内聚性则反映了果实质地的细微变化。

Changes in texture properties of peach fruits （cultivars ＇Cuibao＇, ＇Yanbao＇ and ＇Okubo＇） were studied by instrumental texture profile analysis （TPA） during postharvest storage. The results showed that fruit adhesiveness, elastictity and chewiness values of three varieties gradually increased before sharply declining under room temperature and low temperature conditions, while there was only an obvious decrease in hardness during storage period, as follows ＇ Cuibao＇ ＇ Yanbao ＇ 〉 ＇ Okubo＇ ; cohesiveness among three peach genotypes changed gentlely during storage. Correlation analysis indicated significantly positive correlation among fruit hardness, adhesiveness and chewiness （P〈0. 01）. Furthermore,opposite linear correlation were found among values of elastictity with hardness and chewiness. However, no obvious correlation among cohesiveness and other parameters were observed. The results indicated the hardness, adhesiveness,elastictity and chewiness could be used as the main indexes to evaluate fruit texture, while the parameters like cohesiveness would response to the subtle texture changes.