不同成熟度莲子鲜食品质评价

Evaluation of the Eating Quality of Fresh Lotus Seeds at Different Maturation Stages

为确定适合鲜食的莲子成熟期并对其进行品质评价,测定莲子乳熟期、蜡熟期、完熟期、枯熟期的理化品质并进行感官评定,通过主成分分析、相关性分析及回归分析,确定理化品质与感官指标的关系,进而对鲜食莲子的品质特性进行定量。结果表明,随成熟度增加,莲子硬度、丰满度、淀粉质量分数、还原糖质量分数、可溶性蛋白含量逐渐增加,而水分质量分数下降;脆度、咀嚼性和黏度呈先增加后减小趋势,可溶性固形物质量分数和可溶性糖质量分数先减少后增加。乳熟期滋味最受欢迎,蜡熟期外观和颜色最令人满意且整体接受度也最高。适合鲜食的莲子具有果皮黄绿有光泽、水分质量分数高、还原糖质量分数、可溶性蛋白含量和硬度低等特性。通过建立预测模型确定整体接受度(Y)和硬度(X)的模型方程为Y=9.766-0.537X,简化了莲子鲜食适宜性的确定过程。

In order to determine the maturation period of lotus seeds suitable for fresh consumption and to evaluate their quality,the physicochemical and sensory quality of lotus seeds at the milky,waxy,complete and dead ripeness stages were evaluated.The relationship between physicochemical and sensory quality was determined through principal component analysis(PCA),correlation analysis and regression analysis,and the quality characteristics of fresh lotus seeds were quantified.The results showed that the hardness,fullness,starch content,reducing sugar content and soluble protein content of lotus seeds increased gradually with maturity,while the water content decreased;the brittleness,chewability and viscosity increased firstly and then decreased,while the opposite trend was recorded for the contents of soluble solids and soluble sugar.The taste of lotus seeds at the milky ripeness stage was the most popular,whereas the appearance and color of lotus seeds at the waxy ripeness stage were the most satisfactory,and the overall acceptance was the highest.Lotus seeds suitable for fresh consumption were characterized by yellowish-green and shiny peels,high moisture content,low contents of reducing sugar and soluble protein,and low hardness.A model for the prediction of overall acceptance(Y)as a function of hardness(X)was determined as follows:Y=9.766-0.537X,which simplifies the process of determining the suitability of lotus seeds for fresh eating.