TPA测试法分析不同保鲜剂对‘克瑞森’无核葡萄质地的影响

【目的】为了探究不同保鲜剂处理的‘克瑞森’无核葡萄贮藏过程中的质地变化,以及各质地参数的相关性,【方法】以天津市茶淀镇出产的‘克瑞森’无核葡萄为试材,并通过质地多面分析法定期测定质地参数。【结果】结果表明:各处理的硬度与咀嚼性总体呈现下降趋势;而除对照外,其余处理的弹性、凝聚性、回复性呈先下降后升高的趋势。另外,‘克瑞森’葡萄果肉硬度与黏着性、弹性、凝聚性、回复性均呈负相关,而与咀嚼性呈显著的正相关;弹性与咀嚼性呈较好的负相关性;凝聚性与回复性呈极显著的正相关性,而且黏着性与弹性、回复性呈正相关性。【结论】不同保鲜剂保持‘克瑞森’无核葡萄贮藏过程中的质地效果明显,且各处理之间存在差异。

Effects of different preservatives on texture of ‘Crimson’ seedless grape by using texture profile analysis test

【Objective】The objective of the study was to investigate the change of texture properties of Crimson seedless grape treated with different preservatives as well as the correlation between the texture parameters【Method】'Crimson' seedless grapes which produced at Chadian town,Tianjin city were used as the experimental material and the texture properties were measured by texture profile analysis test.【Result】The results showed that the firmness and chewiness had the decreasing trend,and the springiness,cohesiveness and resilience of all the treatments except control decreased initially and then increased.In addition,the firmness of berry had negative correlation with adhesiveness,springiness,cohesiveness and resilience while significant positive correlation were found with chewiness.Good negative correlation occurred between springiness and chewiness.Positive correlation was observed between cohesiveness and resilience as well as between adhesiveness and springiness or resilience.【Conclusion】It is suggested that different preservatives have obvious effect on the texture preservation of 'Crimson' grapes during the storage,but there is no significant difference among them.