摘要
【目的】系统研究质构仪不同探头、测试速度、最大感应元、最小感应元、形变量对桑葚质地品质的影响,为建立标准、规范的鉴定桑葚质地品质的方法提供理论依据。【方法】以黑果期冀桑501(安葚)果实为实验材料,采用质构仪的TPA模式,用P/2、P/5和P/103种探头进行对比试验,以选取合适的仪器探头。通过正交试验,设定探头P/5对桑葚进行试验,确定最佳质地特性测定的条件。【结果】P/5型探头最适合分析桑葚的质地品质;桑葚最佳质地特性测定的条件为形变量50%,最大感应元400 N,最小感应元0.3 N,测试速度60 mm·min-1。【结论】初步建立了采用质构仪运用TPA方法鉴定桑葚质地品质的方法,丰富了桑葚质地品质评价的内容。
【Objective】Mulberry fruits taste good,which is largely influenced by texture.Texture parameters including hardness,adhesiveness,cohesiveness,springiness,gumminess and chewiness,have been recorded in many fruits by a texture analyser.However,the texture profile studies on mulberry fruit are limited.By comparing with different probes,testing speed,maximum inductive element,minimum inductive element and shape variables,a unified optimum method was established for detecting the texture quality of mulberry fruit at different maturity.【Methods】For probe selection,the texture of JiSang 501(An Shen)fruits during ripening was detected with a TMS-Pro/Touch texture analyser.In texture profile analysis(TPA)mode,three different probes,named P/2,P/5 and P/10 with 2,5 and 10 mm in diameter,respectively,were used to evaluate the texture quality.The test speed,pretest speed,post-test speed,deformation,maximum sensing element,minimum sensing element and data acquisition rate were 1 mm·s-1,0.5 mm·s-1,0.5 mm·s-1,40%,500 N,0.3 N and 9600,respectively.Fresh fruit samples were placed at the appropriate position on the object stage.The surface at the middle part was used as the test platform.【Results】(1)Among three probes,the stress area of P/2 probe and the index of mulberry texture quality was the smallest,and the texture curve exhibited drastic changes.Hence,the coincidence between them was not good.While the stress area of P/10 probe was large,and the error of texture index tested among samples was too large.The indexes detected by the P/2 and P/10 probe could not adequately evaluate the pericarp texture.On the contrary,the consistency of texture index measured by P/5 probe was better.Thus,the P/5 probe was more suitable for analyzing the texture quality of mulberry fruit than other two probes.(2)Correlation analysis among all texture parameters showed that mulberry hardness was significantly(positively)correlated with springiness and chewiness.Cohesiveness was very significantly(positively)correlated with springiness and chewiness,but the correlation between adhensiveness and other parameters was not significant.It was suggested that the TPA parameters(hardness,cohesiveness,springiness and chewiness)can be used to characterize the fruit quality.(3)In the orthogonal test and range analysis,the deformation was the most important influencing factor.The optimal parameters of deformation,maximum sensing element,test speed,and minimum sensing element were 50%,400 N,60 mm·min-1 and 0.3 N,respectively.【Conclusion】The surface at the middle part was used as the test platform.The obtained parameters including hardness,adhesiveness,springiness,cohesiveness,chewiness and gumminess can accurately reflect the texture quality of fresh mulberry fruits.
作者
王彬彬
李娜
贾漫丽
陈秀灵
范伟
夏爱华
高玉军
李季生
WANG Binbin;LI Na;JIA Manli;CHEN Xiuling;FAN Wei;XIA Aihua;GAO Yujun;LI Jisheng(Hebei Universities Technology R&D Center for Sericulture and Specialty Enabling Technologies,Chengde 067000,Hebei,China;The Sericultural Research Institute,Chengde Medical University,Chengde 067000,Hebei,China)
出处
《果树学报》
CAS
CSCD
北大核心
2021年第11期2014-2020,共7页
Journal of Fruit Science
基金
河北省科技厅技术创新引导专项
河北省科技厅课题(19226373D,20326336D)
河北省教育厅课题(QN2019042、QN2018118)
河北省“三三三”人才工程资助项目(A201903008)
承德医学院国家自然科学基金项目培育基金(201910)
承德医学院基本科研业务费项目(KY2021021)。
关键词
桑葚
质地多面分析
质地品质
检测方法
Mulberry fruit
Texture profile analysis
Texture quality
Detecting method
作者简介
王彬彬,男,研究实习员,硕士,研究方向为桑种质资源鉴定。Tel:19932348605,E-mail:binbinwang232456@163.com;通信作者:李季生.Tel:18932877129,E-mail:jshlee@163.com。
