摘要
【目的】对不同荔枝资源的质地品质的相关分析,为快速、客观、合理的区别荔枝所属类群和评价不同荔枝品种质地品质提供一定的理论参考。【方法】采用质构仪的全质构分析(TPA)模式,分别对2020年的120份荔枝资源和2021年196份资源进行质地品质指标参数测定,包括硬度、最大黏附力、黏附性、内聚性、弹性、胶黏性以及咀嚼性,并分析各质地参数之间的相关性,并采用主成分分析方法和聚类分析方法,区分荔枝所属不同类群、不同质地荔枝品种。【结果】2(a年)TPA测试结果显示,各指标之间相关性达到极显著(p<0.01)且趋势一致。对质地指标进行主成分分析,主要分为3个主成分,其中2020、2021年前3个主成分累计方差贡献率分别达到90.535%和89.619%,反映荔枝质地品质的绝大部分信息具备较高的质地品质信息代表性,根据主成分中指标参数的比重,这3个主成分可依次作为适口性因子、口感黏附性因子和凝聚性因子。对2021年的196份资源(2个年份中有62份资源相同,取均值)的质地指标聚类分析,显示被分为3大类群,基于主成分分析结果可知,分别为适口性类群、口感黏附性类群和凝聚性类群。【结论】聚类分析结果可知,2021年的196份荔枝资源被分为适口性、口感黏附性和凝聚性3大类群,其中适口性类群的硬度、弹性、胶黏性以及咀嚼性等的质地品质值比其他2个类群大;口感黏附性类群的黏附性比其他2个类群小,最大黏附力比其他2个类群大,2个质地品质指标呈负相关;而凝聚性类群的硬度比其他2个类群小,内聚性比其他2个类群大,2个质地品质之间亦呈负相关关系。
【Objective】Litchi(Litchi chinensis Sonn.)is a subtropical evergreen fruit tree of the Sapin-daceae family.It was firstly planted in Southern China and Northern Vietnam,and now is grown in more than 20 countries of the world,mainly distributed in Southeast Asia,especially in China,Vietnam,Indonesia,Thailand,and the Philippines.It has become one of the most popular fruits because of its de-licious taste,attractive color,high nutrition and food therapy value.However,the fruits of litchi have a short shelf life,and are difficult to transport and store for a long time.Therefore,it is urgent to select new variety with long shelf life.The texture quality is important for shelf life and storage ability.Tex-ture analyzer has been widely used in the study of texture characteristics of various fruits and vegeta-bles.However,there have been few reports on the texture study of litchi.This paper dealt with the quick and objective evaluation of different litchi varieties,and the groups of litchi fruits distinguished by the texture quality.【Methods】Texture profile analysis(TPA)was used to test the texture quality of 120 varieties of litchi in 2020 and 196 varieties in 2021,respectively.The fruits were collected from the National Germplasm-Guangzhou Litchi Nursery.The probe of TMS-75 mm was used,its height above the surface of sample was 18 mm,the range of force sensing element was 250 N,the deformation was 50%,the test speed was 30 mm·min-1,the initial fracture was 0.2 N.All samples were in a same size and were peeled.【Results】According to the TPA results,the texture parameters of litchi fruits mainly included the hardness,adhesive force,adhesiveness,cohesiveness,springiness,gumminess and chewi-ness.The correlation analysis was performed with each texture indicator.The results showed that hard-ness was significantly and positively correlated with the gumminess,chewiness,and springiness and sig-nificantly and negatively correlated with cohesiveness(p<0.01);the adhesive force was significantly and negatively correlated with the adhesiveness,also positively correlated with the springiness(p<0.01);the springiness was significantly and positively correlated with the chewiness,gumminess,adhe-sive force,and hardness(p<0.01);the gumminess was significantly and positively correlated with the hardness,cohesiveness,springiness and chewiness(p<0.01);the chewiness was significantly and posi-tively correlated with the hardness,cohesiveness,springiness and gumminess(p<0.01).Then the prin-cipal component analysis was performed.The indicators could be divided into three main components,the accumulative variance contribution of first three principal components was 90.535%,which could basically reflect most information of the texture quality of litchi fruits and would have high representa-tiveness of texture quality information.According to the representative texture parameters,196 varieties in 2021,were divided into three main groups through clustering analysis,namely the palatability group,adhesiveness group and cohesiveness group.【Conclusion】Based on litchi texture parameters,we per-formed correlation analysis and the principal component analysis.196 litchi varieties could be divided into three main groups,namely the palatability group,adhesiveness group and cohesiveness group.The hardness,springiness,gumminess and chewiness of the palatability group were higher than those of the other groups;the adhesiveness of the adhesiveness group was lower,and the adhesive force was higher,and the two texture parameters were negatively correlated;compared with the other two groups,the hardness of the cohesiveness group was lower,and the cohesiveness was higher,and the two texture pa-rameters were negatively correlated.
作者
崔永宁
陈洁珍
史发超
姜永华
严倩
欧良喜
刘海伦
蔡长河
CUI Yongning;CHEN Jiezhen;SHI Fachao;JIANG Yonghua;YAN Qian;OU Liangxi;LIU Hailun;CAI Changhe(Institute of Fruit Tree Research,Guangdong Academy of Agricultural Sciences/Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization,Ministry of Agriculture and Rural Affairs,Guangzhou 510640,Guangdong,China)
出处
《果树学报》
CAS
CSCD
北大核心
2022年第12期2241-2252,共12页
Journal of Fruit Science
基金
物种品种资源保护费项目(111821301354052293)
国家园艺种质广州荔枝、香蕉分库运行服务(NHGRC2021-NH17)
国家荔枝龙眼产业技术体系岗位专家(CARS-32-01)
广东省荔枝产业技术体系创新团队(2021K107-1)
广东省农业农村厅汕尾市优质荔枝采穗圃建设项目。
关键词
荔枝
质地品质
全质构分析(TPA)
相关性分析
主成分分析
聚类分析
Litchi(Litchi chinensis Sonn.)
Texture quality
Texture profile analysis
Correlation analy-sis
Principal component analysis
Clustering analysis
作者简介
崔永宁,男,助理研究员,主要从事果树育种工作。Tel:13048081030,E-mail:cuiyn1990@163.com;通信作者:蔡长河.Tel:13808876203,E-mail:caichanghe@gdaas.cn。
