江苏富士苹果的理化及感官特性分析

Physicochemical and Sensory Properties of Fuji Apples Grown in Jiangsu Province

江苏省苹果以丰县为集中产地,富士为主栽品种,隶属于黄河故道产区,为明确其鲜食特性的地域特点,对丰县富士糖酸含量、色泽和质构等理化指标和硬性、易碎性、多汁性、酸甜度等感官属性进行了测定,并与陕西富士进行了比较。结果显示丰县苹果蔗糖和苹果酸含量偏低,分别为陕西苹果的75.88%和58.90%。江苏苹果果皮L*为64.37,a*值为11.19,b*值为32.12,a*值低而L*、b*值高于陕西苹果,说明果皮红色弱而偏黄色;果肉L*值为81.19,b*值为29.00,L*值低而b*值高于陕西苹果,说明果肉色泽偏黄。质构仪测得江苏苹果的脆度显著高于陕西苹果。感官评价结果显示江苏苹果具有硬性低、易碎、易嚼、酸度低的特点,而多汁性和甜度差异不显著。在偏爱性比较中,73.7%的评价人员偏爱陕西苹果的色泽,而对滋味和质地的偏爱程度差异不显著。研究结果将为江苏富士品质评价提供借鉴。

Fengxian county is the main apple-producing region in Jiangsu, located in the area of the Grand Canal of Yellow River, and the main eultivar is the Fuji apple. In order to understand the region-specific features of the Jiangsu Fuji apple, physicochemical indicators （content of sugars and acids, color, texture parameters, etc.） and sensory properties （firmness, brittleness, juiciness, sweemess, sourness, etc.） Of fresh Fuji apples from Fengxian county were determined and compared with those of Fuji apples grown in Shaanxi province. The results showed that Jiangsu apples had lower sucrose and malic acid content： 75.88 and 58.9% of those of Shaanxi apples, respectively. The peel of Jiangsu apple had higher L＊ （64.37） and b＊ （32.12） values, but a lower a＊ value （11.19）, than those of Shaanxi apples, suggesting a weakly red and yellowish color of Jiangsu apple peel. The flesh of Jiangsu apples had lower L＊ （81.19） and higher b＊ （29.00） values than those of Shaanxi apples, indicating a yellowish color Of Jiangsu apple flesh. The results of texture analyzer measurement showed that the crispness of Jiangsu apples was significantly higher than that of Shaanxi apples. Sensory analysis showed that Jiangsu apples had low firmness and sourness intensity, high crispiness, and was easy to chew, while no significant differences were found in juiciness and sweetness. Furthermore, in the case of preferences, 73.7% of sensory panel assessors showed a preference for the color of Shaanxi apples, but showed no preference for either taste or texture. The results of this study will provide a reference for the evaluation of Jiangsu Fuji apples.