摘要
枣果实开裂会影响枣果实品质,同时造成经济损失。为明确枣果实吸收水分的主要途径及吸水后结构力学的变化,为预防枣果实开裂提供理论依据。本研究以易开裂的伏脆蜜为试验材料,采绿熟期、白熟期、半红期及全红期果实进行浸果处理,探究枣果吸水途径及裂果率测定,通过质构仪穿刺实验测定果实吸水后结构力学的变化。结果表明:枣果果梗、果面和梗洼相对吸水速率在半红期和全红期均大于绿熟期和白熟期;果梗、果面、梗洼的相对吸水量均表现为绿熟期<白熟期<半红期<全红期,且果梗和果面在不同生长发育时期的相对吸水量均呈现出随着浸果时间的增加逐渐增大,浸果48 h裂果率在半红期、全红期较大,半红期为89%,全红期为93%,果面吸水量最大,果梗、梗洼吸水量相对较低。果实吸水的过程中果实硬度和破裂力下降,硬度和破裂力的变化幅度与半红期和全红期的相对吸水量和相对吸水速率表现出一定的联系,果实的弹性上升,吸水导致果肉膨胀,突破果皮,果实裂果加剧。果面是果实吸水的主要部位,果面吸水后导致裂果。
Cracking of jujube fruit will affect the quality of jujube fruit and cause economic loss at the same time.In order to clarify the main way of water absorption and the changes of structural mechanics after water absorption,and to provide theoretical basis for preventing jujube fruit cracking.In this study,the easy to crack Fu Cui Mi was used as the experimental material.The fruits of green,white,half red and full red were soaked to explore the water absorption way and cracking rate of jujube fruit,and the structural mechanical changes of fruit after water absorption were measured by texture analyzer puncture test.The results showed that:the relative water absorption rate of stem,fruit surface and stem depression of jujube fruit in semi red and full red stages was higher than that in green and white maturity;the relative water absorption of stem,fruit surface and stem depression showed green maturity<white maturity<half red stage<full red stage,and the relative water absorption of fruit stem and fruit surface in different growth and development stages increased gradually with the increase of soaking time,and the relative water absorption capacity of fruit stem and fruit surface in different growth and development stages showed a gradual increase with the increase of soaking time.The fruit cracking rate was higher in the half red stage and the full red stage,89%in the half red stage and 93%in the full red stage.During the process of fruit absorbing water,the hardness and breaking force of fruit decreased.The change range of hardness and breaking force was related to the relative water absorption amount and relative water absorption rate in half red period and full red period.The elasticity of fruit increased,and water absorption led to pulp expansion,breaking through the peel and aggravating fruit cracking.
作者
潘周昆
杨芯芳
张忠鑫
王振磊
林敏娟
Pan Zhoukun;Yang Xinfang;Zhang Zhongxin;Wang Zhenlei;Lin Minjuan(The National-Local Joint Engineering Laboratory of High Efficiency and Superior-Quality Cultivation and Fruit Deep Processing Technology on Characteristic Fruit Trees,Alar,Xinjiang 843300;Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin,Xinjiang Production&Construction Corps.Alar,Xinjiang 843300)
出处
《塔里木大学学报》
2020年第4期31-40,共10页
Journal of Tarim University
基金
新疆生产建设兵团中青年科技领军人才计划项目“枣抗裂品种选育及抗裂基因的挖掘”(2018CB032)
塔里木大学大学生创新创业训练计划项目“伏脆蜜果实吸水途径及吸水后结构力学的变化”(2019024)
关键词
伏脆蜜
裂果
吸水途径
硬度
弹性
fucuimi
fruit cracking
Water absorption pathway
hardness
elastic
作者简介
潘周昆(1997-),男,2020级在读硕士研究生,研究方向为果树优质高效栽培生理。E-mai:3129698858@qq.com;通讯作者:林敏娟,E-mail:lmjzky@163.com。
