摘要
采用质地剖面分析(TPA)和穿刺方法,测定3种不同口感质地的5个甜瓜材料(梗硬果肉的P10和3-6、脆酥果肉的417和20-5以及软果肉的Charentais)不同成熟时期果肉硬度、咀嚼性和黏着性以及脆性和平均硬度,评价甜瓜果肉的质地特性;采用组织切片法观察果肉组织细胞的显微结构,并通过Image-pro plus 6.0软件测定细胞大小参数(细胞面积、周长、长度及宽度)和形状参数(细胞纵横比及圆度),明确不同果肉质地类型甜瓜果实成熟过程中果肉细胞显微结构的变化特征,探讨甜瓜细胞形态参数与果肉质地的关系,为甜瓜品质育种提供理论依据。结果显示:(1)梗硬果肉甜瓜(P10和3-6)的果肉细胞较小,排列紧密;脆酥果肉甜瓜(417和20-5)的细胞较大,排列较疏松;软果肉甜瓜(Charentais)的细胞最大,排列极不规则。(2)不同口感甜瓜果肉在成熟期的细胞面积和周长差异显著,与口感呈显著负相关关系;在成熟过程中,甜瓜果肉细胞面积、周长和长度等表现出不同程度的增大,而细胞纵横比和圆度总体表现为下降趋势,即细胞越来越圆。(3)甜瓜果肉的口感与质地及细胞大小参数呈显著或极显著相关关系;细胞大小与黏着性呈显著或极显著正相关关系(0.951*~0.983**),细胞面积与TPA硬度及脆性呈显著负相关关系(分别为-0.910*和-0.926*),长度和宽度与脆性呈显著负相关关系(分别为-0.884*和-0.894*);细胞形状参数中的圆度与黏着性具有显著相关性(0.936*)。研究表明,口感不同的甜瓜果肉具有显著不同的质地和细胞显微结构,且甜瓜果肉口感与其果肉质地及细胞大小密切相关,即细胞越小,甜瓜果肉质地越硬。
Five different melon materials （P10 and 3-6 with hard flesh, 417 and 20-5 with crisp flesh and Charentais with soft flesh） which had three different tastes were analyzed by texture profile analysis （TPA） and puncture method to evaluate the texture characteristics of melon flesh.The cell microstructure of melon flesh were observed by tissue section method, and the cell size （area, perimeter, length and width） and shape （aspect and roundness） parameters were measured by Image-pro plus 6.0 software in order to make clear the variation characteristics of flesh cell microstructure of different melons during ripening.The relationships between cell morphological parameters and texture of melon flesh will provide the theoretical basis for quality breeding of melon.The results showed that： （1） the cells of P10 and 3-6 with hard flesh were smaller, and arranged closely;the cells of 417 and 20-5 with crisp flesh were larger, and arranged more loosely;and the cells of typical climacteric type Charentais which had soft flesh were the largest and extremely irregular.（2） Cell area and perimeter of melons with different tastes were significantly different in maturation, and had a significant negative correlation with taste.During fruit ripening, cell size parameters showed an increasing trend, but the cell aspect and roundness showed a decreasing trend, that is, the cells were more and more round.（3） The taste of melon flesh had significant or highly significant correlations with texture and cell size parameters.Significant or highly significant positive correlations were found between the cell size parameters and adhesiveness （0.951＊-0.983＊＊）.But cell area was found to exert a significantly negative influence on TPA hardness and crispness （-0.910＊ and-0.926＊, respectively）, and cell length and width also had a significant influence on crispness （-0.884＊ and-0.894＊, respectively）.In the cell shape parameters, the correlation between cell roundness and adhesiveness was also
出处
《西北植物学报》
CAS
CSCD
北大核心
2017年第6期1118-1125,共8页
Acta Botanica Boreali-Occidentalia Sinica
基金
天津市应用基础及前沿技术研究计划(12JCZDJC23300
14JCQNJC09700)
天津大学青年骨干教师计划(2016XR-0007)
关键词
甜瓜
果肉
质地剖面分析
穿刺试验
质地参数
细胞形态
Cucumis melo L.
f le sh
tex tu re profile analysis
puncture te s t
texture parameter
cell mor-phology
