摘要
【目的】分析‘红富士’苹果整果蠕变特性与其质构特性和营养成分的相关性,探索利用蠕变特性参数检测‘红富士’苹果营养成分含量和质地品质的可行性。【方法】测定不同贮藏期‘红富士’苹果样品的蠕变特性、质地多面分析(texture profile analysis,TPA)各项指标及营养成分含量;确定蠕变模型,探讨蠕变模型参数与苹果TPA指标和营养成分含量的相关性;建立蠕变参数预测‘红富士’苹果品质的数学模型,并对其进行验证。【结果】四元件伯格斯模型可以很好地描述‘红富士’苹果整果的蠕变特性,模型拟合的决定系数达到0.982。苹果的可溶性固形物含量、可滴定酸度、Vc含量、硬度、内聚性、耐咀性和回复性与延迟弹性系数E2和黏性系数η1达到极显著正相关(r=0.56—0.94);可溶性固形物含量和可滴定酸度与黏性系数η2呈极显著负相关(r=-0.40,r=-0.45),Vc含量与黏性系数η2呈显著负相关关系(r=-0.34);而苹果的弹性和黏性与蠕变四参数均未表现出显著的相关性。建立的苹果可溶性固形物含量、可滴定酸度、Vc含量、硬度、内聚性、耐咀性和回复性预测模型的相关系数分别为0.939、0.922、0.881、0.917、0.594、0.857和0.584,且均具有统计学意义(P<0.05)。模型对验证集的预测值与实测值间无显著差异,相关系数分别为0.929、0.917、0.875、0.920、0.628、0.824和0.633。【结论】‘红富士’苹果蠕变特性与质构特性和营养成分含量有密切的相关性。建立的苹果可溶性固形物含量、可滴定酸度、Vc含量、硬度和耐咀性的预测模型具有较高的拟合精度,可以实现用蠕变参数来预测‘红富士’苹果品质。
[Objective] The aim of this work was to study the feasibility of predicting the nutritional compositions and texture properties of ＇Fuji＇ apples by analyzing the correlation between creep property of whole apple and texture, nutritional composition, respectively. [Method] The creep property, texture profile analysis and nutrition components of ＇Fuji＇ apples in different storage time were measured in order to define the proper creep model and to explore the correlation between the indexes of texture profile analysis, nutrient components and the variables of creep property. Prediction models for ＇Fuji＇ apples quality were constructed and verified based on the variables of creep property. [Result] The Burger＇s model satisfactorily described the creep behavior of intact ＇Fuji＇ apples and its coefficient of determination reached 0.982. Soluble solid content （SSC）, titratable acidity, vitamin C content, hardness, cohesiveness, chewiness and resilience were significantly positively correlated （r=0.56-0.94） with the delayed elasticity coefficient E2 and the viscosity coefficient ql, respectively. Highly negative significant correlation （r=-0.40, r=-0.45） showed between soluble solid content, titratable acidity and viscosity coefficient 132, and vitamin C content had a significant negative correlation （r=-0.34） with viscosity coefficient 312. But there was no significant correlation between the adhesiveness, springiness and the variables of creep property. The correlation coefficients of models for predicting the soluble solid content, titratable acidity, vitamin C content, hardness, cohesiveness, chewiness and resilience of apple were 0.939, 0.922, 0.881, 0.917, 0.594, 0.857, and 0.584, respectively. Moreover all of the models have statistical significance （P〈0.05）. There was no significant difference between the predicted values of models and the measured data, and the correlation coefficients were 0.929, 0.917, 0.875, 0.920, 0.628, 0.824, and 0.633, respectively. [Conclusion] The variables of creep property showed close correlation with the parameters of texture profile analysis and the data of nutritional ingredients. The measured data were well fitted to the SSC prediction models, titratable acidity, vitamin C content, hardness and chewiness, which suggest that the creep property can be proposed for the reliable prediction of ＇Fuji＇ apples quality.
出处
《中国农业科学》
CAS
CSCD
北大核心
2016年第4期717-726,共10页
Scientia Agricultura Sinica
基金
国家现代农业产业技术体系建设专项(CARS-28)
