不同温度下蓝莓失重率和质构特性的相关性分析

Correlation Analysis of Weight Loss and Texture Characteristics of Blueberries at Different Temperatures

为获取蓝莓失重率和质构特性的相关性以及为保鲜理论提供参考,对影响质构特性的蓝莓外观品质和物理特性进行了测定并对蓝莓的细胞进行了研究,并分别对4、10、20℃条件下的蓝莓失重率和质构特性的硬度、纵切力、咀嚼性、弹性等随时间变化情况进行了测定,并从线性、二项式、指数等函数类型对不同温度条件下蓝莓失重率随时间变化情况进行了拟合,得到了其拟合曲线和相关性程度。并探究蓝莓在各温度下失重率与其质构特性的关系,得到了蓝莓的失水对其质构特性有着显著影响的结论。

In order to obtain the correlation between the weight loss rate and the texture characteristics of blue-berries and to provide reference for preservation theory,the appearance quality and physical properties of theblueberries were determined and the blueberry cells were studied. And the weight loss rate and texture proper-ties including hardness,longitudinal stress,chewiness,elasticity of blueberries were investigated at4,10 ℃and 20 ℃. The linear regression,binomial and exponential functions were fitted to the weight loss rate of blue-berries at different temperatures with time. Besides,the fitting curve and the degree of correlation were ob-tained. The relationship between the weight loss rate and texture characteristics of blueberries was explored, andthe results showed that the loss of blueberries had a significant effect on its texture.