不同机械损伤对葡萄果实质地的影响

以红地球葡萄果实为试料，采用质构分析法（TPA）研究了不同高度跌落机械损伤对葡萄果粒感官品质及质地变化的影响，并分析各指标相互关系。结果表明：葡萄果实经不同高度机械跌落后，随着跌落高度的增加，其感官品质发生很大变化；当跌落高度小于60 cm时，外观观察无明显差异，当跌落高度≥80 cm后，外观差异明显，损伤的果粒数量和损伤级数均增加明显；损伤指数与跌落高度回归拟合度高（R2=0.985），100 cm和160 cm高度跌落时，损伤指数分别是60 cm处理的4倍和8倍之多；随跌落高度的增加，果实硬度和咀嚼性值呈下降趋势，80~160 cm处理下降幅度明显大于其他处理；果实弹性、凝聚性和回复性呈增加趋势，80~160 cm处理均与对照呈极显著差异（P＜0.01），100 cm和160 cm处理凝聚性分别增加了24.5%和31.0%，回复性大于其他3个处理；机械损伤指数与硬度、咀嚼性、胶黏性呈负相关性，与凝聚性和弹性、回复性呈正相关。

Effect of Different Mechanical Damage on Texture of Grape Fruit

By texture profile analysis (TPA), the effect of mechanical damage by drop tests from different height on sensory quality and texture of red globe grape and the relationship between the texture parameters were investigated. The results showed that, the great change of sensory quality and texture of grape were observed with the increase of drop tests height in drop tests. The appearance quality of berry had no obvious change when drop height was lower than 60 cm, but both fruit appearance and the quantity and level of damaged fruit increased significantly when drop height was higher than 80 cm. The regression fitting degree of damage index and drop height was higher(R2=0.985). The damage indexes of drop height of 100 cm and 160 cm were 4 times and 8 times higher than that of 60 cm, respectively. Hardness and chewiness of fruits decreased with the increase of drop height, and the descend level at 80~160 cm of drop height exceeded obviously other heights. On the contrary, springiness, cohesiveness and resilience increased with the increase of drop height, and the treatment of 80~160 cm was significantly different from that of CK. The the resilience was higher than the other three treatments. The results showed that, the mechanical damage index was negatively correlated with hardness, chewiness, and gumminess, respectively, and positively correlated with cohesiveness, springiness, and resilience, respectively.cohesiveness of 100 cm and 160 cm treatments increased by 24.5% and 31.0%, respectively, and