贮藏温度对香梨果实后熟品质的影响.pdfVIP

２０13 年 12 月 食品研究与开发 第 34 卷第 24 期 Ｆood Research And Development 贮藏保鲜 254 DOI ：10.3969/j.issn.1005-6521.2013.24.069 贮藏温度对香梨果实后熟品质的影响 马素娟 （包头轻工 职业技术学院，内蒙古 包头 014035 ） 摘 要 ： 利用质构仪质地多面分析方法（TPA ）研究了不同贮藏温度（5 ℃和 25 ℃ ）香梨果实在贮藏期间质地变化规 律。定时测定果实贮藏过程中颜色，可溶性固形物含量，硬度、弹性、咀嚼性、黏着性、回复性和凝聚性的变化情况，并 分析各质构参数之间的相关性。结果表明，低温贮藏能保持果实的绿色，并维持较高的 TSS 含量；同时低温贮藏延缓 果实的软化，果肉的黏着性与硬度、凝聚性、弹性、胶性、咀嚼性较 25 ℃贮藏均有所提高，果实黏着性与硬度、凝聚性、 弹性、胶性、咀嚼性呈负相关，咀嚼性与硬度和凝聚性呈较好的正相关性（R 值分别为 0.952 36 和 0.926 59 ），硬度、凝 聚性、弹性、回复性和咀嚼性可灵敏地反映香梨果实质地的变化。质地多面分析法能很好地反映香梨果实果肉质地参 数变化规律适合用于评价香梨贮藏期间果肉质地变化情况。 关键词： 香梨；贮藏温度；质地多面分析方法；品质 Effect of Storage Temperatures on the Quality of Kuerle Pear MA Su-juan （Baotou Light Industry Vocational Technical College ， Baotou 014035 ，Inner Mongolia ， China ） ， Ａｂｓｔｒａｃｔ ： The influence of storage temperature on fruit color TSS content and textural properties of Kuerle （ ） pear were investigated by using instrumental texture profile analysis TPA . Kuerle pear was stored at 5 and 25 ℃ for 20 and 40 days ， and six textural parameters were measured. There were a decrease in resilience and an increase in hardness ， adhesiveness ， cohesiveness ， cohesiveness and chewiness during storage. The correlation coefficients between those textural parameters were also analyzed. Results showed that ， significantly negative correlation was obtained between adhesiveness and hardness ， cohesiveness ， cohesiveness ， springiness and chewiness. Resilience negative correlated with other five parameters. These results suggest that TPA parameters