摘要
【目的】利用计算机R技术区分不同贮藏期桃果实的质地和风味,对不同可溶性固形物含量(soluble solids content,SSC)的桃果实的耐贮性及风味进行评价。【方法】以湖景蜜露水蜜桃为试材,基于SSC将果实分为高、中、低SSC组,利用质构仪、高效液相色谱仪、电子舌等对贮藏和货架期间果实质构、风味及挥发性物质进行测定和感官评分,并进行聚类和主成分分析。【结果】基于贮藏时间,湖景蜜露水蜜桃果实带皮硬度、果肉组织硬度、咀嚼性与果肉脆性呈显著相关;果糖含量与葡萄糖含量呈显著相关;电子鼻传感器S6(甲烷)和S7(硫化氢)与传感器S8(乙醇)、传感器S9(芳香成分与有机硫化物)处于3个独立的空间。基于品质和传感器响应值,贮藏时间可划分为与感官评价相似的分类群。冷藏期间,高、中SSC组果实保持较高的果肉组织硬度、果肉紧实度、SSC、果糖含量和葡萄糖含量,S6响应值显著低于低SSC组。货架期间,高、中SSC组果实带皮硬度、果肉组织硬度、咀嚼性、紧实度、SSC、果糖含量和葡萄糖含量及S2、S7、S8、S9响应值均显著高于低SSC组,S6响应值显著低于低SSC组。【结论】提高果实SSC可延长果实的安全贮藏期,较好地保持果实固有风味;0~7 d为高、中SSC组果实的优质贮藏期,14~28 d为安全贮藏期,不建议SSC低于12%的果实长期冷藏。
【Objective】Texture,color,sugar and acid,soluble solids content(SSC)and volatile compounds are important factors for peach fruit.Fruit quality deterioration,such as loss of flavor,accumulation of harmful substances and chilling injury caused by long-term cold storage or cold-chain transportation,is the main reason that lead to decrease of purchasing power of consumers and hinder the export of fresh fruit.Storage and fresh-keeping technology is an important link to solve the above problems.In addition,more and more enterprises have introduced the classification equipment,based mainly on SSC,which has become an increasingly concerned about internal quality index.However,the correlation between SSC and fruit texture,flavor and storability,and the study on storage period and quality divided by quality,SSC,sugar acid and volatile compounds are seldom reported.【Methods】In this study,Hujingmilu peach was used as materials.On the premise of the same fruit firmness of pulp(fruit firmness without peel 12.5-21.2 N)based on SSC,the fruit was divided into high SSC group(SSC>14.5%),middle SSC group(SSC was12.5%-13.5%)and low SSC group(SSC≤12%).The fruits of different SSC group were placed in plastic baskets lined with grooves,and then precooled and stored in a cold storage at 2-4℃with 85%-90%relative humidity.Fruit Texture,SSC,sucrose,fructose and glucose contents,sensor value of 10 electronic nose sensors were measured on 0 d,7 d,14 d,21 d,28 d and 28 d+3 d,28 d+5 d after cold storage,and 10 people were assigned for marking sensory score.The texture and flavor of peach fruit in different storage periods were determined by computer R technology based on clustering and principal component analysis,and the storability and flavor of peach fruit with different SSC contents were evaluated.【Results】Based on the storage time,there was a strong correlation between firmness with peel,firmness without peel,chewiness and flesh brittleness,and there was also a strong correlation between fructose and glucose content.The elec
作者
周慧娟
叶正文
冯子耀
苏明申
杜纪红
张夏南
李雄伟
张明昊
胡洋
ZHOU Huijuan;YE Zhengwen;FENG Ziyao;SU Mingshen;DU Jihong;ZHANG Xianan;LI Xiongwei;ZHANG Minghao;HU Yang(Forest and Fruit Tree Research Institute,Shanghai Academy of Agricultural Sciences,Shanghai 201403,China;Shanghai Key Labora-tory of Protected Horticultural Technology,Shanghai 201403,China;School of Mathematical Sciences of Shanghai Jiao Tong University,Shanghai 200240,China)
出处
《果树学报》
CAS
CSCD
北大核心
2022年第11期2149-2162,共14页
Journal of Fruit Science
基金
上海市农业科学院攀高计划(PG21221)
国家桃产业技术体系(CARS-30)。
关键词
桃果实
耐贮性
风味
电子鼻
R计算
可溶性固形物含量
Peach fruit
Storability
Flavor
Electronic nose
R calculation
Soluble solids content
