3种红枣组织结构与质构及其相关性研究

Study on correlation between organizational structure and puncturing texture of jujube

以新疆3个主栽红枣品种:骏枣、灰枣和哈密大枣为研究对象,对各个品种的组织结构和质构特性(整果穿刺测试)进行测定和分析,并结合感官质地进行评价。结果显示:灰枣的角质厚度(6.34μm)、表皮厚度(36.41μm)、表皮细胞(118.21μm^2)、近表皮空腔(9 160.98μm^2)、近表皮细胞(892.71μm^2)、中部细胞(2 766.68μm^2)均比骏枣和哈密大枣小。角质厚度、表皮厚度、近表皮空腔、中部细胞等指标与骏枣和哈密大枣差异显著,表皮细胞在3个品种间差异性不显著。灰枣的表皮穿刺强度(1 700.30 g)、果皮韧性(729.95g獉s)、果肉坚实度(1 132.20g)、果肉纤维指数(17.05)和果肉起始强度(1 450.43g)均最大,而果皮破裂距离最小。除果皮韧性和果肉起始强度外,表皮穿刺强度、果皮破裂距离、果肉平均坚实度和果肉纤维指数之间相互呈现显著差异。3个品种红枣部分组织结构和质构指标相关性存在一定的差异,其中表皮穿刺强度与果皮破裂距离和果皮韧性、果肉平均坚实度与果肉起始强度均呈现极显著正相关,结合感官质地评价3个品种红枣组织结构和质构特性与实际表现基本一致。

In order to analyze the correlation of the organizational structure and texture properties of fresh jujube fruits in Xinjiang,the three cultivars were studied as follows：Jun jujube,Hui jujube and Hami jujube.The results showed that the charateristics of Hui jujube,such as thickness of cuticle（6.34μm）,epidermis thickness（36.41μm）,epidermal cells（118.21μm^2）,near epidermis cavity（9 160.98μm^2）,near epidermal cells（892.71μm^2）and central cells（2 766.68μm^2）were smaller than that of Jun jujube and Hami jujube,there were significant differences in organizational structure except epidermal cells among the cultivars.While,skin puncture strength（1 700.30 g）,fruit peel toughness（729.95 g·s）,pulp firmness（1 132.20 g）,pulp fiber index（17.05）and pulp initiation intensity（1 450.43 g）of Hui jujube were the highest,while the peel rupture was the smallest.In addition to the toughness of peel and the initial strength of pulp,the epidermal puncture intensity,the rupture distance of peel,the average firmness of pulp and the pulp fiber index showed significant difference among the three fresh jujubes.There were different correlation in keratinous thickness, epidermis thickness and central cavity between Jun jujube,Hui jujube and Hami jujube,while similar in epidermal puncture intensity and peel rupture and fruit toughness and pulp average firmness and pulp initiation intensity which showed a significant positive correlation.The correlations in texture properties and sensory evaluation of three cultivars above were consistent.