摘要
为了研究无花果各品种不同成熟度品质和质构特性的变化,为今后的食用及加工提供理论依据,本研究通过测定无花果TPA质构特性,采用方差分析、配对t检验和相关性分析对八成熟和全熟果实的品质变化进行分析。结果显示,随着成熟度的增加,果肉硬度和咀嚼度降低,其中金傲芬硬度、弹性和咀嚼度适中,适宜鲜食;青皮、紫蕾在八成熟时硬度较高,适合长途运输;布兰瑞克的成熟果实黏聚性最大,可能适宜加工成果泥和果酱。而波姬红硬度、弹性、回复性以及八成熟的黏聚性均较小,因此口感松软,在被挤压和咀嚼后不易恢复,不适合在常温下运输。
In order to study the changes of texture characteristics and qualities of various fig species at differe ent maturing stages, as ,veil as to provide theoretical bases for edible use and processing, the TPA texture characteristics of different fig varieties were determined and the quality differences between 80% and 100% maturity were analyzed through ANOVA, palled t - test and corelation analysis. Tile results showed that as the maturity increased, the pulp hardness and chewiness decreased. The pulp hardness, flexibility and chewiness of Oqohan were moderate, so it was suitable for fresh eating. Qingpi and Violette Solise showed higher hardness for 80% matmfity, so they wele suitable for long -distance transportation. Branswick displayed tile greatest stickiness when 100% maturity, so it was probably suitable to be processed into paste and jam. Bojihong was lower in hardness, flexibility and resilience and also showed lower cohesiveness at 80% maturity, so it was tasted soft and was hard to recover after chewed or squeezed, and it was not suitable for transportation at normal temperature.
作者
姜勇
王允虎
薄艳红
胡林林
赵新琦
孙锐
Jiang Yong;Wang Yunhu;Bo Yanhong;Hu Linlin;Zhao Xinqi;Sun Rui(National Oceangraphic Center,Qingdao 266071,China;School of Food Science and Engineering,Qilu University of Technology/Shandong Academy of Sciences,Jinan 250353,China)
出处
《山东农业科学》
2018年第10期52-56,共5页
Shandong Agricultural Sciences
基金
山东省自然科学基金项目"无花果快速无损伤智能品质分级应用基础研究"(ZR2017MC063)
关键词
无花果
成熟度
品质
质构特性
Fig
Maturity
Quality
Texture characteristics
