五种苹果质构测定方法的比较及与感官评价的相关性分析

为比较5种苹果质构不同测定方法,采用剪切法、穿刺法和TPA压缩法测定了辽宁地区5种主栽苹果的质构特征,同时研究了不同测试条件对测定指标的影响,并分析了仪器测定与感官评价结果的相关性。结果表明剪切、穿刺和TPA压缩均能测得苹果的硬度特征,并区分不同品种间的差异,去皮果肉硬度大小依次为王林 > 红富士 > 国光 > 乔纳金 > 黄元帅;穿刺法检测显示果皮对苹果质构有显著影响(P<0.05),且不同穿刺部位的质构差异显著(P<0.05),其中果顶部位穿刺硬度值最大,其次为果肩和赤道;与感官评价相关性分析显示最大穿刺模量与感官脆性极显著相关(r=0.638,P<0.01),可作为苹果脆性的表征指标;对TPA法,随着压缩形变量增加,苹果硬度测定值显著增加(P<0.05),而内聚性显著减小(P<0.05),且形变量为25%时与感官评价相关性最好。本研究表明穿刺法和TPA法均适用于苹果质构的测定,果皮及穿刺位点对穿刺影响显著,最大穿刺模量可用于表征苹果脆性指标;压缩形变量为25%时TPA法所测得质构参数与感官评价结果相关性最好。

Comparison of Texture Determination Method and Correlation Analysis with Sensory Evaluation of 5 Kinds of Apple

In order to compare different instrumental methods for determining the texture of 5 different kinds of apples, the texture of five different apple cultivars were determined by shear, penetrometer method and texture profile analysis (TPA), and influence of different test conditions on the characterization of apple texture was also studied. Meanwhile, the correlation between the instrumental parameters and sensory evaluation was analyzed. The hardness of apples could be measured and distinguished by shearing, puncturing and TPA compression. The results showed that hardness of peeled flesh ranked in order of Orin > Fuji > Ralls > Jonagold > Golden delicious. The puncture results showed that the peel had a significant effect on the texture of apple (P<0.05), and there was a significant difference in the texture of different puncture locations (P<0.05), the top part of apple showed the maximum hardness, followed by the part of shoulder and equator. The correlation analysis with sensory evaluation showed that the maximum puncture modulus was highly correlated with sensory crispness (r=0.638, P<0.01), which could be used to predict apple crispness. With the increase of deformation rate for TPA method, the tested value of apple hardness increased significantly (P<0.05), while the cohesivenss decreased significantly (P<0.05), and a 25% compression showed best correlation with sensory evaluation. This study indicated that both the puncture and TPA method were suitable for the determination of apple texture. The puncture test was significantly affected by the peel and puncture site, and the maximum puncture modulus could be used to characterize apple crispness. The TPA method had the best correlation with the sensory evaluation when the deformation rate was 25%.