南方高海拔地区栽培甜樱桃质地特性研究
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摘要
以南方高海拔地区栽培的甜樱桃品种"美早"和"萨米脱"为试材,利用质构仪质地多面分析法(TPA)和整果穿刺法研究其贮藏过程中质地特性的变化。结果表明,贮藏过程中两个品种樱桃果肉的硬度与弹性、咀嚼性,咀嚼性与弹性均呈极显著正相关,且随贮藏时间的延长,果肉硬度、弹性、咀嚼性和果皮强度下降,果皮韧性增强,而果肉凝聚性和回复性则先上升后下降。贮藏42 d后",美早"甜樱桃果肉的硬度、咀嚼性、凝聚性和回复性显著高于"萨米脱"甜樱桃,同时保持较低的果皮韧性,说明其更耐贮藏。
Texture properties of two sweet cherry cultivars, 'Tieton' and 'Summit', cultivated in southern high altitude localities, were analyzed during storage by the methods of texture profile analysis(TPA) and whole-fruit puncturing test. The results showed that, significant positive correlations were found between hardness and springiness,chewiness, and between chewiness and springiness in two cultivars. With the prolong of storage time, the hardness,springiness, chewiness, and skin strength of fruit decreased, skin toughness increased, however, cohesiveness and resilience increased firstly and then decreased. Hardness, chewiness, cohesiveness, and resilience of 'Tieton' sweet cherry were significantly higher than those of 'Summit' after 42 days of storage, and skin toughness was at a low level, which indicated that 'Tieton' was more resistant for storage.
Texture properties of two sweet cherry cultivars, 'Tieton' and 'Summit', cultivated in southern high altitude localities, were analyzed during storage by the methods of texture profile analysis(TPA) and whole-fruit puncturing test. The results showed that, significant positive correlations were found between hardness and springiness,chewiness, and between chewiness and springiness in two cultivars. With the prolong of storage time, the hardness,springiness, chewiness, and skin strength of fruit decreased, skin toughness increased, however, cohesiveness and resilience increased firstly and then decreased. Hardness, chewiness, cohesiveness, and resilience of 'Tieton' sweet cherry were significantly higher than those of 'Summit' after 42 days of storage, and skin toughness was at a low level, which indicated that 'Tieton' was more resistant for storage.
引文
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[14]高丕生,张平,朱志强. TPA测试法分析不同保鲜剂对‘克瑞森’无核葡萄质地的影响[J].果树学报,2013,30(1):153-158. DOI:10.13925/j.cnki.gsxb.2013.01.026.
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[20]杨玲,肖龙,王强,等.质地多面分析(TPA)法测定苹果果肉质地特性[J].果树学报,2014,31(5):977-985.DOI:10.13925/j.cnki.gsxb.20140085.
[21]马庆华,王贵禧,梁丽松.质构仪穿刺试验检测冬枣质地品质方法的建立[J].中国农业科学,2011,44(6):1210-1217.DOI:10.3864/j.issn.0578-1752.2011.06.016.
[22]兰璞,刘畅,张鹏,等.金冠苹果冷藏不同时间1-MCP处理对果实质地的影响[J].保鲜与加工,2015,15(3):38-42.DOI:10.3969/j.issn.1009-6221.2015.03.008.
[23]张群,叶纯,唐鼐,等.预处理方式对提子类葡萄贮藏期间质地的影响[J].食品与机械,2014,30(3):132-136. DOI:10.3969/j.issn.1003-5788.2014.03.034.
[2]魏国芹,孙玉刚,孙杨,等.甜樱桃果实发育过程中糖酸含量的变化[J].果树学报, 2014(S1):103-109.
[3]张璐.单氰胺对暖冬地区甜樱桃休眠解除和花器发育的影响[D].上海:上海交通大学, 2011.
[4]刘聪利,赵改荣,李明,等. 66个甜樱桃品种需冷量的评价与聚类分析[J].果树学报,2017,34(4):464-472. DOI:10.13925/j.cnki.gsxb.20160326.
[5]李延菊,孙庆田,张序,等.避雨栽培对大樱桃园生态因子及生理特性的影响[J].果树学报,2014(S1):90-97.
[6] CHEN L, OPARA U L. Texture measurement approaches in fresh and processed foods-A review[J]. Food Research International, 2013, 51(2):823-835. DOI:10.1016/j.foodres.2013.01.046.
[7] SEPPAL, PELTONIEMI A, TAHVONEN R, et al. Flavour and texture changes in apple cultivars during storage[J].LWT-Food Science and Technology, 2013, 54(2):500-512.DOI:10.1016/j.lwt.2013.06.012.
[8] SEGADE S R, GIACOSA S, TORCHIO F, et al. Impact of different advanced ripening stages on berry texture properties of‘Red Globe’and‘Crimson Seedless’table grape cultivars(Vitis vinifera L.)[J]. Scientia Horticulturae, 2013, 160:313-319. DOI:10.1016/j.scientia.2013.06.017.
[9] GIONGO L, PONCETTA P, LORETTI P, et al. Texture profiling of blueberries(Vaccinium spp.)during fruit development, ripening and storage[J]. Postharvest Biology and Technology, 2013, 76:34-39. DOI:10.1016/j.postharvbio.2012.09.004.
[10] NAMBI E V, THANGAVEL K, AMBIKA RAJESWARI K,et al. Texture and rheological changes of Indian mango cultivars during ripening[J]. Postharvest Biology and Technology, 2016, 117:152-160. DOI:10.1016/j.postharvbio.2016.02.009.
[11] BUGAUD C, CAZEVIEILLE P, DARIBO M O, et al.Rheological and chemical predictors of texture and taste in dessert banana(Musa spp.)[J]. Postharvest Biology and Technology, 2013, 84:1-8. DOI:10.1016/j.postharvbio.2013.03.020.
[12]袁成龙,董晓颖,李培环,等. TPA质构分析硬肉桃果实采后质地变化[J].食品科学,2013,34(20):273-276. DOI:10.7506/spkx1002-6630-201320057.
[13]王斐,姜淑苓,陈秋菊,等.脆肉梨果实成熟过程中质地性状的变化[J].果树学报,2016,33(8):950-958. DOI:10.13925/j.cnki.gsxb.20160008.
[14]高丕生,张平,朱志强. TPA测试法分析不同保鲜剂对‘克瑞森’无核葡萄质地的影响[J].果树学报,2013,30(1):153-158. DOI:10.13925/j.cnki.gsxb.2013.01.026.
[15]包九零,乔光,刘沛宇,等.不同品种大樱桃果实品质的评价[J].华中农业大学学报,2016,35(3):12-16. DOI:10.13300/j.cnki.hnlkxb.2016.03.003.
[16]张乐,王赵改,杨慧,等.不同品种板栗质地分析[J].保鲜与加工,2017,17(4):25-29.DOI:10.3969/J.ISSN.1009-6221.2017.04.006.
[17] GIACOSA S, TORCHIO F, SEGADE S R, et al. Selection of a mechanical property for flesh firmness of table grapes in accordance with an OIV ampelographic descriptor[J]. American Journal of Enology and Viticulture, 2014, 65(2):206-214. DOI:10.5344/ajev.2014.13115.
[18] ROLLE L, GIACOSA S, GERBI V, et al. Comparative study of texture properties, color characteristics, and chemical composition of ten white table-grape varieties[J]. American Journal of Enology and Viticulture, 2011, 62(1):49-56. DOI:10.5344/ajev.2010.10029.
[19]朱丹实,张巧曼,曹雪慧,等.湿度条件对巨峰葡萄贮藏过程中水分及质构变化的影响[J].食品科学,2014,35(22):340-345. DOI:10.7506/spkx1002-6630-201422066.
[20]杨玲,肖龙,王强,等.质地多面分析(TPA)法测定苹果果肉质地特性[J].果树学报,2014,31(5):977-985.DOI:10.13925/j.cnki.gsxb.20140085.
[21]马庆华,王贵禧,梁丽松.质构仪穿刺试验检测冬枣质地品质方法的建立[J].中国农业科学,2011,44(6):1210-1217.DOI:10.3864/j.issn.0578-1752.2011.06.016.
[22]兰璞,刘畅,张鹏,等.金冠苹果冷藏不同时间1-MCP处理对果实质地的影响[J].保鲜与加工,2015,15(3):38-42.DOI:10.3969/j.issn.1009-6221.2015.03.008.
[23]张群,叶纯,唐鼐,等.预处理方式对提子类葡萄贮藏期间质地的影响[J].食品与机械,2014,30(3):132-136. DOI:10.3969/j.issn.1003-5788.2014.03.034.