基于穿刺力学试验的苹果果肉质地评价
Evaluation of Apple Pulp Texture Based on Puncture Mechanics Experiment
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摘要: 对金冠、富士苹果果肉穿刺力学特性进行了分析,为果实质地评价提供参考。以金冠、富士苹果为研究对象,采用TA.XT plus型质构仪,选取0.5、1.0、1.5、2.0、5.0、9.0、13.0和17.0 mm/s共8个加载速度对苹果果肉进行穿刺力学试验,分析果实质地的变化。研究结果表明:对于金冠品种,Heidenreich指数CD、Ktenioudaki指数CD'敏感度较高,适用于评价果肉脆度;对于富士品种,曲线线性长度D、曲线长度比D/DS、Heidenreich指数CD、Ktenioudaki指数CD' 和Heidenreich指数Cn敏感度较高,适用于评价果肉脆度;加载速度及品种对果肉穿刺质地参数的影响不显著。Abstract: Puncture mechanical properties of Golden Delicious and Fuji apple pulp were analyzed to provide a reference for evaluation of fruit texture.Taking Golden Delicious and Fuji apple as research object,using TA.XT plus texture analyzer,eight loading speeds of 0.5,1.0,1.5,2.0,5.0,9.0,13.0 and 17.0 mm/s were selected to carry out puncture mechanical tests on apple pulp,and changes of fruit essence were analyzed.Results showed that:for Golden Delicious varieties,Heidenreich index CD and Ktenioudaki index CD' had higher sensitivity and were suitable for evaluating pulp Brittleness;for Fuji varieties,curve linear length D,curve length ratio D/DS,Heidenreich index CD,Ktenioudaki index CD',and Heidenreich index Cn had higher sensitivity and were suitable for evaluating pulp brittleness;loading speed and variety had no significant effect on puncture texture parameters of the pulp.