基于穿刺法库尔勒香梨果肉脆度评价研究

本研究采用二阶微分法和峰值法对不同成熟度库尔勒香梨果肉的穿刺力-变形曲线锯齿度进行度量计算,结合不同成熟度香梨果肉组织显微组织观察,分析了锯齿度指数CI、平均穿刺力Fcr、结构破裂空间频率Nsr、结构破裂平均比力fsr和脆功Wc随香梨贮藏时间的变化规律,并分析了这5个锯齿度度量参数与香梨可溶性固形物含量及含水率的相关性,比较了对香梨果肉脆度变化的敏感度。研究结果表明,不同成熟度香梨果肉穿刺力-变形曲线锯齿度有明显差异,随着香梨脆度减小,锯齿度指数CI、平均穿刺力Fcr、结构破裂平均比力fsr、脆功Wc呈逐渐减小趋势,而结构破裂空间频率Nsr呈逐渐增大趋势,这5个锯齿度度量参数都与可溶固形物含量、含水率显著相关,但是峰值分析法的结构破裂平均比力fsr不仅与可溶性固形物含量及含水率的相关系数都很高,而且对香梨脆度敏感度值最高,最适宜作为评价香梨果肉脆度的指标。

Study on Crispness Evaluation for Korla Pear Flesh by Puncture Test

In this study, the second order differential (SOD) method and peak method were used to measure the jaggedness of the puncturing force-deformation curves of Korla pear flesh at different maturity stages. The jaggedness index CI, the average puncturing force Fcr, the spatial frequency of structural ruptures Nsr, the average specific force of structural ruptures fsr and the crispness work Wc with storage time of Korla pear were calculated. The changes of these five parameters during storage time of pear fruit were then analyzed combining with the microstructure observation of flesh tissue of Korla pear. Furthermore, the correlation of the five parameters with jaggedness, soluble solid content and moisture content of Korla pear was analyzed and the sensitivity of these parameters to the crispness change of Korla pear flesh was compared. There were notable differences in observed jaggedness for the puncturing force-deformation curves of Korla pear flesh at different maturity stages. Four parameters including CI, Fcr, fsr Wc, decreased gradually with the decreasing crispness of pear, while the parameter Nsr showed a rising trend. The five parameters related to jaggedness were significantly correlated with the content of soluble solids and the moisture content. The average specific force of structural ruptures fsr by peak method had the highest correlation coefficient with the soluble solid content and moisture content. Moreover, it had the highest sensitivity to the crispness changes of Korla pear. Therefore, this parameter is most suitable for evaluating the crispness of Korla pear.