摘要
以新疆厚皮甜瓜早熟品种‘西州密25号’为试材,选取果实赤道部位距籽腔10mm处果肉为试样放入温控箱中,设置升温处理组:初温10℃,逐步升温至30℃;降温处理组:初温30℃,逐步降温至10℃,研究环境温度升降变化对甜瓜果肉组织质地物性包括硬度、粘附性、内聚性、弹性、胶黏性、咀嚼性的影响以及温度与各质地参数间相关性。结果表明:在10~30℃温区,升温组、降温组哈密瓜果肉硬度、粘附性、内聚性、胶黏性、咀嚼性变化差异显著(P<0.05)。通过均值和标准差相关性分析可知,果肉硬度、胶黏性、粘附性、咀嚼性与环境温度存在相关性变化,升温过程中,随着温度升高,果肉硬度下降,内聚性、胶黏性和咀嚼性显著升高(P<0.05),弹性显著下降(P<0.05);降温过程中,随着温度降低,果肉胶黏性与咀嚼性显著下降(P<0.05)。
The thick-skin muskmelon,early-maturing variety of‘Xizhoumi 25'was taken as the experimental material,and the pulp at 10 mm from the seed cavity at the equator part of the fruit was selected and then put into the temperature control boxes.The different temperature treatment groups were set up:the temperature rising treatment group's initial temperature was 10℃,and the temperature was gradually increased to 30 ℃ and the temperature falling treatment group's initial temperature was 30 ℃,and then the temperature was gradually cooled down to 10 ℃ to research the changes of temperature influence on the melon pulp texture properties,including pulp hardnessfirmness,adhesiveness,cohesiveness,elasticity,tackiness,chewiness,and the correlation between temperature and texture parameters.The results showed that between the temperature 10-30℃,abruptsudden change of temperature would cause fluctuation of in physical properties and texture of pulp tissue,of which,the muskmelon's adhesiveness,cohesiveness,elasticity fluctuated greatly with the temperature,and the flesh firmness changed rather highly.Through the correlation analysis of mean and standard deviation,it was found that there were relevant changes between the fruit firmness,gumminess,chewiness and adhesiveness with the ambient temperatures.During the heating process,the flesh firmness decreased with the increase of temperature,cohesiveness,gumminess,and chewiness increased significantly(P <0.05)and the elasticity decreased significantly(P <0.05);during the cooling process,with the decrease of temperature,pulp and's gumminess chewiness decreased significantly(P <0.05).
出处
《新疆农业大学学报》
CAS
北大核心
2017年第4期294-300,共7页
Journal of Xinjiang Agricultural University
基金
新疆农业科学院青年基金(xjnkq-2016011)
关键词
厚皮甜瓜
温度
物性质地
thick-skin muskmelon
temperature
texture properties
