TPA试验测定鲜食甜椒果实质地的研究

Study on the Determination of Fruit Texture of Fresh Sweet Pepper by TPA Test

利用质构仪质地多面分析法(TPA法)对采后鲜食甜椒的果实质地参数进行测定,旨为仪器测定代替感官评价提供理论依据。以鲜食甜椒品种1-1、2-1、3-1、4-1、5-1、6-1(CK_(1))和7-1(CK_(2))为试材,分别采用感官评价法和TPA测试法(检测速度30 mm/min,形变起始力2 N,测后速度10 mm/s,探头回升到样品表面上的高度为10 mm,2次压缩之间停留的时间为5 s,形变比例10%)测定果实质地并进行了比较,认为TPA质地参数测试可以代替感官品质评价。并对冷藏过程中的TPA果实质地参数变化进行了分析,结果表明,随着贮藏时间的延长,不同品种的果实质地参数变化趋势基本一致,其中,硬度、弹性和咀嚼性呈下降趋势,内聚性呈先升高后降低的倒“V”型变化(贮藏后第9天时指标值最高);TPA测试参数相关分析发现,硬度、弹性和咀嚼性三者关系密切,内聚性与这3个指标相关性均较差。甜椒贮藏期间,不同品种的果实TPA质地参数变化趋势基本相同,且硬度、弹性和咀嚼性之间具有很高的正相关性,因此可以用其中任一指标来反映复杂的果实质地特性。7个甜椒品种的TPA硬度顺序为5-1>CK_(1)>2-1>4-1>CK_(2)>1-1>3-1。

The fruit texture parameters of fresh sweet pepper were determined by TPA method,in order to provide theoretical basis for instrumental measurement instead of sensory evaluation.Taking the fresh sweet pepper varieties 1-1,2-1,3-1,4-1,5-1,6-1(CK_(1))and 7-1(CK_(2))as the materials,the sensory evaluation method and TPA test method(30 mm/min,2 N for deformation initiation force,10 mm/s for post-test speed,10 mm/s for probe to rise back to the surface of the sample,5 s for the time between two compressions and 10%for deformation ratio)were used to determine and compare the texture of the fruit.It was believed that TPA texture parameter test could replace sensory quality evaluation.The changes of TPA fruit texture parameters during refrigeration were also analyzed.The results showed that with the extension of storage time,the change trend of fruit texture parameters of different varieties was basically the same,among which,hardness,elasticity and chewability decreased,and cohesion increased first and then decreased in an inverted V shape(the index value was the highest on the 9th day after storage).The correlation analysis of TPA test parameters found that hardness,elasticity and chewability were closely related,and the correlation between cohesion and these three indexes was poor.During the storage of sweet pepper,the change trend of fruit TPA texture parameters of different varieties of was basically the same,and there was a high positive correlation between hardness,elasticity and chewability.Therefore,any of these indexes can be used to reflect the complex fruit texture characteristics.The order of TPA hardness of 7 sweet pepper varieties was 5-1>CK_(1)>2-1>4-1>CK_(2)>1-1>3-1.