| 枣果质地发育动态分析 |
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| 引用本文： | 禄彩丽,张梅,刘伟锋,魏喜喜,宋健,刘隋赟昊,杨文英,张磊,李建贵.枣果质地发育动态分析[J].经济林研究,2019,37(3):119-127. |
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| 作者姓名： | 禄彩丽 张梅 刘伟锋 魏喜喜 宋健 刘隋赟昊 杨文英 张磊 李建贵 |
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| 作者单位： | 新疆大学,新疆 乌鲁木齐 830046;新疆农业大学 林业研究所,新疆 乌鲁木齐 830052;新疆农业大学 新疆红枣工程技术研究中心,新疆 乌鲁木齐 830052;新疆农业大学 林业研究所,新疆 乌鲁木齐 830052;新疆农业大学 新疆红枣工程技术研究中心,新疆 乌鲁木齐 830052 |
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| 基金项目： | 新疆维吾尔自治区项目;新疆红枣产业提质增效关键技术研发与应用 |
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| 摘 要： | 为了探究不同品种枣果在成熟发育过程中的质地变化动态,从而为鲜食或制干枣果的适宜成熟度与最佳采收期的选择提供科学依据,分别选取骏枣、灰枣、马牙枣白熟期至完熟期6个果熟时期的果实样品,采用质地剖面分析(TPA)法,对其质构指标进行了测定与分析。结果表明:不同成熟期枣果质构指标中有若干指标的变化较大,且枣品种不会影响其变化趋势;不同成果期、不同品种枣果质地指标间的相关性基本一致,也存在一定的差异;综合质地得分最高的是脆熟全红期枣果,完熟期枣果的得分最低;脆熟半红期马牙枣的质地最佳,最适合鲜食,完熟期灰枣的质地最佳,最适于制干及加工食用。综合分析认为,枣果实在成熟发育过程中其质地变化显著,鲜食枣果最佳采收期为脆熟半红期,制干枣果适宜于完熟期前采收。
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| 关 键 词： | 枣 质地 不同成熟期 质地剖面分析 |
Analysis on development dynamics of jujube fruit texture |
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| LU Caili,ZHANG Mei,LIU Weifeng,WEI Xixi,SONG Jian,LIU-SUI Yunhao,YANG Wenying,ZHANG Lei,LI Jiangui.Analysis on development dynamics of jujube fruit texture[J].Economic Forest Researches,2019,37(3):119-127. |
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| Authors: | LU Caili ZHANG Mei LIU Weifeng WEI Xixi SONG Jian LIU-SUI Yunhao YANG Wenying ZHANG Lei LI Jiangui |
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| Institution: | (Xinjiang University, Urumqi 830046, Xinjiang, China;Forestry Institute, Xinjiang Agricultural University, Urumqi 830052, Xinjiang, China;Engineering Research Center for Jujube, Xinjiang Agricultural University, Urumqi 830052, Xinjiang, China) |
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| Abstract: | In order to explore dynamic changes of fruit texture of different cultivars of jujube during maturity, and to provide some scientific base for select the optimal picking period and mature degree of jujube for fresh food or dry use, Jun Jujube, Gray Jujube and Maya Jujube during six stages from white maturity to full maturity were selected as samples, and some texture indexes were determined and analyzed by using texture profile analysis method. The results showed that some indexes had significant changes in the fruit texture indexes of jujube at different maturity stages, and cultivars of jujube could not affect the change trend. Correlations between indexes in different cultivars of jujubes at different mature stages were basically the same, and had some differences. Fruits at crisp mature and full red stage had the highest score of comprehensive texture, and ones at complete mature stage had the lowest score. Maya Jujube fruits at crisp mature and semi-red stage had the best texture, which was most suitable for fresh food. Gray Jujube fruits at complete mature stage had the best texture, which was the most suitable for drying and processing. In conclusion, texture of jujube fruit changed significantly during development and maturity. The best harvesting period of fresh-eating jujube was at crisp mature and semi-red stage, and that of jujube for drying was before complete mature stage. |
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| Keywords: | jujube texture different mature periods texture profile analysis |
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