| 基于TPA法评价枣果实质地及聚类分析 |
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| 引用本文： | 杨植,王振磊.基于TPA法评价枣果实质地及聚类分析[J].新疆农业科学,2019,56(10):1860-1868. |
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| 作者姓名： | 杨植 王振磊 |
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| 作者单位： | 1.南疆特色果树高效优质栽培与深加工技术国家地方联合工程实验室/新疆生产建设兵团南疆特色果树生产工程实验室/塔里木大学植物科学学院,新疆阿拉尔 843300; 2.新疆生产建设兵团塔里木盆地生物资源保护利用重点实验室,新疆阿拉尔 843300 |
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| 基金项目： | 兵团青年科技领军人才计划项目(2018CB032);国家自然科学基金(31560541);南疆重点产业科技支撑计划项目(2017DB006) |
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| 摘 要： | 【目的】研究基于TPA法评价枣果质地及聚类分析,准确客观描述枣果实质地,建立标准化、统一化的鲜枣果实质地,评价方法。【方法】以56个枣品种为材料,采用质构仪质地多面分析试验法,对比分析果实口感评价对果实采后质地。【结果】果实硬度与果实弹性和咀嚼性均呈极显著正相关,咀嚼性与弹性呈极显著正相关,弹性与凝聚性呈显著负相关。品种间果实粘附性差异不大,硬度和凝聚性差异较大。通过主成分分析将10个指标(质构仪参数和果实口感指标)组合形成适口性、凝聚性、口感粘附、果肉紧实、果肉粗细和用途,6个主成分累计贡献率达到90.30%。供试56个品种中,赞2果实硬度最大,东陵无核小枣凝聚性最高,京枣39凝聚性最低;哈八、赞2、京枣39、晋赞大枣4个品种弹性和咀嚼性好。用聚类分析方法将56个品种分为中间类群、低弹软质群和高弹硬质群3类。【结论】枣品种间口感差异较大,质构仪质地多面分析法测得的力学参数可以用于枣质地评价,聚类分析与口感评价对比发现低弹软质群的品质优于其他两个类群。
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| 关 键 词： | 枣 质地多面分析法 聚类分析 质地 |
| 收稿时间： | 2019-07-04 |
Evaluation and Cluster Analysis of Jujube Fruit Texture Based on TPA Method |
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| YANG Zhi,WANG Zhen-lei.Evaluation and Cluster Analysis of Jujube Fruit Texture Based on TPA Method[J].Xinjiang Agricultural Sciences,2019,56(10):1860-1868. |
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| Authors: | YANG Zhi WANG Zhen-lei |
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| Institution: | 1.The National and Local Joint Engineering Laboratory of High Efficiency and Superior~Quality Cultivation and Fruit Deep Processing Technology of Featured Fruit Trees in Southern Xinjiang, College of Plant Science, Tarim University, Alar Xinjiang 843300,China; 2.Key Laboratory of Protection and Utilization of Biological Resources in Tarim Basin, Xinjiang Production & Construction Corps, Tarim University, Alar Xinjiang 843300,China |
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| Abstract: | 【Objective】 To describe the quality of jujube fruits more accurately and objectively, and to provide theoretical basis and technical means for establishing a standardized and unified evaluation method of the quality of fresh jujube fruits. 【Method】 Fifty-six jujube cultivars were used as experimental materials, and the texture of postharvest fruit was analyzed by texture analyzer. 【Result】 Fruit firmness was positively correlated with fruit elasticity and chewiness, chewiness was positively correlated with fruit elasticity and negatively correlated with fruit cohesion. There was no significant difference in fruit adhesion, hardness and cohesion among the varieties. Through principal component analysis, 10 indicators (texture parameters and fruit taste indicators) were combined to form palatability, cohesion, taste adhesion, pulp compactness, pulp thickness and use. Six principal components contributed 90.30% of the total. Among the 56 varieties tested, Zan 2 had the highest fruit hardness, Dongling seedless jujube had the highest cohesion, and Jingzao 39 had the lowest cohesion. Haba, Zan 2, Jingzao 39 and Jinzan Dazao had good elasticity and chewiness. Fifty-six varieties were divided into three groups by cluster analysis: intermediate group, soft group with low elasticity and hard group with high elasticity. 【Conclusion】 The taste of jujube varieties varies greatly. The mechanical parameters measured by texture analyzer can be used to evaluate the texture of jujube. The quality of soft group with low elasticity is better than that of other two groups by cluster analysis and taste evaluation. |
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| Keywords: | jujube texture profile analysis cluster analysis texture parameters |
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