摘要
为探究香蕉果实冷害过程中质构特性的变化规律,本试验以绿熟香蕉为试材,应用质构仪监测香蕉冷害过程中果肉和果皮的硬度、弹性、粘附性、咀嚼性的变化。结果表明,冷害增大了香蕉果肉的硬度、粘附性和咀嚼性,但弹性基本保持不变;冷害使香蕉果皮的硬度、弹性、粘附性、咀嚼性均有不同程度的降低;轻度冷害的香蕉催熟后其果肉和果皮的质构指标均可按正常后熟规律变化,随着冷害的逐步加深,香蕉果肉和果皮的硬度、弹性、粘附性、咀嚼性均逐步增大,且冷害程度越严重增大得越明显。香蕉冷害过程中质构指标的变化与冷害程度存在较好的相关性,因此,可以采用质构指标衡量和评价香蕉冷害过程中质地品质的变化。
In order to investigate the changes of textural characteristic of banana fruit during chilling injury,the experiment was carried out with green ripe banana as materials,and the hardness,springiness,springiness and chewiness of banana fruits were determined by using texture analyzer.The results showed that,the hardness,springiness,chewiness of banana flesh were increased,the springiness was essentially unchanged during chilling injury.And the banana peel＇s hardness,springiness,springiness and chewiness were decreased in different degree,but they still greater than the values of no chilling injury of banana at the end of storage.For the mild chilling injury of banana,the texture indexes of banana flesh and peel can be changed according to the rules of normal ripening after ripening.However,with the gradual deepening of the chilling injury of banana,the hardness,springiness,springiness and chewiness of banana flesh and peel were gradually increased,and the more serious of chilling injury,the more obviously increased of texture index.In addition,there was a good correlation between changes of texture index and degree of chilling injury.Therefore,the change of texture quality of banana in the process of chilling injury can be measured and evaluated by texture index.
出处
《山西农业大学学报（自然科学版）》
CAS
2016年第6期450-456,共7页
Journal of Shanxi Agricultural University(Natural Science Edition)
基金
国家科技支撑计划项目(2012BAD38B07)
关键词
香蕉
冷害
质构
质构仪
TPA
Banana
Chilling injury
Texture
Texture analyzer
TPA
