| 4个粉蕉品种后熟过程中果实色泽及质构特性变化规律比较 |
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| 引用本文： | 黄俊豪,段承煜,邓英毅,李峰,冯斗,范斗文,谷俊杰.4个粉蕉品种后熟过程中果实色泽及质构特性变化规律比较[J].热带作物学报,2022(2). |
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| 作者姓名： | 黄俊豪 段承煜 邓英毅 李峰 冯斗 范斗文 谷俊杰 |
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| 作者单位： | 广西大学农学院 |
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| 基金项目： | 国家现代农业技术体系广西香蕉创新团队南宁试验站(No.nycytxgxcxtd-16-04);广西创新驱动发展专项(桂科AA18118028-4);国家现代农业产业技术体系北海综合试验站建设专项(No.CARS-31-17)。 |
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| 摘 要： | 目前,对粉蕉品种果实后熟过程中的质地特性变化规律的研究相对较少,以‘矮粉1号’‘金粉1号’‘广粉1号’和‘粉杂1号’4个主栽粉蕉品种为供试材料,采用质构仪P/5探头进行整果穿刺试验,研究其果实质地相关参数的变化规律,可为粉蕉的果实质构特性的客观评价方法提供理论依据。结果表明:在后熟过程中,4个粉蕉品种的果肉粘连性、果肉紧实度和红绿值a*上升,黄蓝值b*和饱和度C*波动上升,果皮破裂距离和果皮韧性呈先上升后下降趋势,果皮硬度、果皮强度、果皮脆性、果肉硬度和色度角h°呈下降的趋势;4个粉蕉品种的果皮硬度、果皮强度、果皮韧性、果皮脆性、色度角h°间均呈极显著正相关,果肉粘连性、果肉紧实度、亮度值L*、红绿值a*、黄蓝值b*、饱和度C*间均呈极显著正相关;果肉硬度与亮度值L*、红绿值a*、黄蓝值b*、饱和度C*值间呈极显著负相关,果肉粘连性与果皮硬度、果皮强度、果皮脆性和果肉硬度间呈极显著负相关;果皮破裂距离与果皮硬度、果皮强度、果皮脆性、亮度值L*、红绿值a*、黄蓝值b*、饱和度C*和色度角h°间的相关性不显著。利用主成分分析对4个粉蕉品种的果实成熟期质地进行综合评价,结果表明:‘粉杂1号’质地最优,其次是‘金粉1号’,然后是‘广粉1号’和‘矮粉1号’。
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| 关 键 词： | 粉蕉品种 后熟 果实色泽 果实的质构特性 变化规律 |
Comparison of Color and Texture Property Change rules of Four Fenjiao(Musa ABB Pisang Awak) Varieties During Fruit Ripening |
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| HUANG Junhao,DUAN Chengyu,DENG Yingyi,LI Feng,FENG Dou,FAN Douwen,GU Junjie.Comparison of Color and Texture Property Change rules of Four Fenjiao(Musa ABB Pisang Awak) Varieties During Fruit Ripening[J].Chinese Journal of Tropical Crops,2022(2). |
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| Authors: | HUANG Junhao DUAN Chengyu DENG Yingyi LI Feng FENG Dou FAN Douwen GU Junjie |
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| Institution: | (College of Agriculture,Guangxi University,Nanning,Guangxi 530004,China) |
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| Abstract: | There are relatively few studies on the change law of texture characteristics during fruit ripening of Fenjiao(Musa ABB Pisang Awak) at present.Four main Fenjiao cultivars,‘Aifen No.1’,‘Jinfen No.1’,‘Guangfen No.1’and‘Fenza No.1’,were used as the experimental materials,and the whole fruit was punctured to study the change law of fruit texture related parameters by texture analyzer probe P/5.In the process of post-ripening,the pulp adhesiveness,pulp compactness and the red-green value a*for the four Fenjiao varieties increased.The yellow-blue value b*and the color saturation C*increased or fluctuated.The peel rupture distance and peel toughness increased firstly and then decreased.The peel hardness,peel strength,peel brittleness,pulp hardness,pulp hardness and the red-green value a*showed a downward trend.There was a significant positive correlation among the peel hardness,peel strength,peel toughness,peel brittleness and value h°of color difference of the four Fenjiao varieties,and significant positive correlation among pulp adhesiveness,pulp compactness,the luminance value L*,the red-green value a*,the yellow-blue value b*,the color saturation C*.The pulp hardness was significantly negatively correlated with the luminance value L*,the red-green value a*,the yellow-blue value b*,the color saturation C*.The pulp adhesiveness was significantly negatively correlated with peel hardness,peel strength,peel brittleness and pulp hardness.The peel rupture distance has no significant correlation with peel hardness,peel strength,peel brittleness,the luminance value L*,the red-green value a*,the yellow-blue value b*,the color saturation C*and chromatic angle h°.It showed that the texture of‘Fenza No.1’was the best,followed by that of‘Jinfen No.1’,‘Guangfen No.1’and‘Aifen No.1’,by using principal component analysis(PCA) to evaluate the texture of four Fenjiao varieties during fruit maturity. |
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| Keywords: | Fenjiao varieties post-ripening period fruit color fruit texture properties change rule |
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