TPA质构分析氯化钙处理采后番木瓜果实的质地变化

Texture analysis of postharvest papaya fruits treated with calcium chloride by TPA

以'中白'品种番木瓜为试验材料,运用TPA全质构测试,研究不同浓度氯化钙(0、1%、3%、5%)对番木瓜采后贮藏期间果实质地变化的影响,筛选最佳的保鲜浓度。结果表明:随着贮藏时间的延长,各处理组番木瓜果实硬度、咀嚼性、胶着性、弹性、内聚性、回复性都呈下降趋势,而黏性呈上升趋势,其中3%氯化钙处理效果最佳,能显著延缓番木瓜采后质地劣变。

Changes of postharvest papaya fruit(cultivar‘Zhongbai’)texture properties were studied by texture profile analysis(TPA)after diping into 0,1%,3%and 5%calcium chloride solution respectively.The results showed that,with the extension of storage time,papaya fruits hardness,mastication,adhesion,elasticity,cohesion and recovery were all decreased,while the viscosity was increased,and the treatment of 3%calcium chloride exhibited significant difference compared with other concentrations,revealing its best effects to delay postharvest papaya texture deterioration.