摘要
为定量表征不同质地桃果实细胞微观形态及硬度变化的差异性,利用质构仪、多元显微成像结合计算机处理技术,追踪分析了贮藏期间不同质地桃果实(“美瑞”、“深州水蜜”及“金童5号”)果肉、果皮的硬度和细胞形态参数变化。结果表明,贮藏期间桃果肉、果皮硬度均呈现显著下降趋势,其中果肉硬度降低幅度(58.68%~78.20%)显著大于果皮硬度降低幅度(35.53%~65.19%),更适用于桃硬度软化表征。贮藏初期(贮藏1 d),桃果肉细胞形态规则、排列紧密,其中“深州水蜜”细胞截面积(A)最大(1500~33000μm 2);“金童5号”果实细胞圆度为0.70~0.90的细胞占比约为92.80%。随贮藏时间延长,“深州水蜜”细胞融合现象加剧,出现了部分巨大细胞(A>35000μm 2);“美瑞”细胞截面孔隙率呈现持续增长趋势,细胞出现皱缩现象;“金童5号”细胞截面周长增幅最小,细胞形变幅度最低。扫描电镜和透射电镜结果进一步印证了,贮藏期间溶质桃“深州水蜜”细胞结构最为疏松,细胞壁解聚严重,细胞质溶出最为明显;不溶质桃“金童5号”细胞结构相对完整,细胞质少量溶出;硬质桃“美瑞”细胞由圆形转变为椭圆形,且其结构改变程度介于溶质桃与不溶质桃之间。研究基于细胞形态的定量表征,明确不同质地桃果实硬度的差异性改变,旨在为基于质地差异的桃果实分等分级和定量表征桃果实细胞形态与硬度改变提供理论依据。
In order to quantitatively analysis the changes in cell micromorphology and firmness of peach fruits with different texture,the texture analyzer,multiple microscopic imaging techniques and computer processing technology were used to measure the firmness and cell morphology parameters of pulp and peel of peach fruits(“Meirui”,“Shenzhou Shuimi”,and“Gold baby 5”)during storage.The results showed that both peel-firmness and pulp-firmness were significantly decreased along with the storage.Especially,pulp-firmness showed the more significant reduction(58.68%-78.20%)than the peel-firmness(35.53%-65.19%),making it more suitable for the characterization of peach fruit softening.At the initial storage(1 d),the cell morphology of peach pulp was regular and closely arranged.Specially,the largest cell cross-sectional area(A)(1500-33000μm 2)was obtained in“Shenzhou Shuimi”.The cell roundness of 0.70-0.90 were accounted for 92.80%in“Gold baby 5”.With the prolong of storage,the serious fusion in cell morphology was shown in“Shenzhou Shuimi”along with the large cells(A>35000μm 2)appeared.For“Meirui”,the cell cross-sectional porosity was continuously increased during the storage,attributing to the cell shrinkage.“Gold baby 5”showed the lowest increase ratio in cell cross-sectional circumference,as well as the smallest amplitudes of cell deformation.Results of scanning electron microscope and transmission electron microscope were confirmed that during the storage,melting peach“Shenzhou Shuimi”with the loosest structure showed the severe degradation of cell wall and the most obvious dissolution of cytoplasm,while the non-melting peach“Gold baby 5”showed the relatively complete cell structure and small dissolution of cytoplasm.For stony hard peach“Meirui”,the round cell transferred to the oval cell and the change degree in structure was between melting and non-melting peaches.Therefore,based on the quantitative analysis of cell micromorphology,the differential changes in firmness of peach fruit with different texture were clarified,aiming to provide the theoretical basis for grading and quantitatively characterizing the changes of cell morphology and firmness of peach fruit based on texture difference.
作者
白岚莎
吕健
谢晋
王凤昭
吕明月
朱凤妹
毕金峰
BAI Lansha;L Jian;XIE Jin;WANG Fengzhao;L Mingyue;ZHU Fengmei;BI Jinfeng(College of Food Science and Technology,Hebei Normal University of Science and Technology,Qinhuangdao 066004,China;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China)
出处
《食品科学技术学报》
EI
CAS
CSCD
北大核心
2024年第5期115-124,共10页
Journal of Food Science and Technology
基金
中国农业科学院农产品加工研究所创新工程院所重点任务青年创新专项(CAA S-ASTI P-Q2022-IFS T-15)。
关键词
桃
硬度
细胞形态
定量表征
激光共聚焦显微镜
peach
firmness
cell morphology
quantitative characterization
confocal laser scanning microscopy
