梨质地变化规律与动力学模型
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摘要
为了研究梨在采后贮藏过程中质地变化规律以对可食用期评估,实验测定了‘黄金’、‘玉冠’和‘丰水’3个品种梨在贮藏过程中泰勒(Magness-Taylor,MT)硬度、果肉硬度、果肉弹性率和感官总体可接受度的变化,并建立了质地参数变化的动力学模型。结果表明:MT硬度、果肉硬度、果肉弹性率总体上均随贮藏时间延长逐渐降低,但果肉弹性率对贮藏时间变化的灵敏性优于MT硬度和果肉硬度,且果肉弹性率与感官总体可接受度的相关性更强;采用零级和一级动力学模型、Logistic模型和威布尔模型对各质地参数拟合,结果均是威布尔模型的拟合结果最佳;通过威布尔模型和感官评定,得到‘黄金’、‘玉冠’和‘丰水’梨的MT硬度分别低于14.762、10.411 N和7.255 N,果肉硬度分别低于8.215、7.438 N和5.181 N,果肉弹性率分别低于4.571、5.572 N/mm和3.609 N/mm后不具备商品价值,不建议食用。研究结果可为梨的贮藏和食用提供指导依据。
Three pear varieties(Pyrus pyrifolia cv. ‘Whangkeumbae', ‘Yuguan', and ‘Hosui') were used to investigate the textural changes of pear fruit during storage and evaluate their storage lives. Magness-Taylor(MT) firmness, flesh firmness and stiffness were measured by puncture test, and overall acceptability was measured by sensory evaluation. Kinetic models were established for texture parameters of pear fruit. The results showed that MT firmness, flesh firmness and stiffness generally decreased with storage time, and stiffness was more sensitive to storage time than MT firmness and flesh firmness.In addition, stiffness had better correlation with overall acceptability than MT firmness and flesh firmness. The zero-order and first order kinetic models, logistic model and Weibull model were established for each texture parameter. The best results were obtained by the Weibull model. Based on the Weibull model and sensory evaluation,‘Whangkeumbae', ‘Yuguan' and‘Hosui' lost commodity value and should not be eaten when their MT firmness were lower than 14.762, 10.411 and 7.255 N,flesh firmness were lower than 8.215, 7.438 and 5.181 N, and stiffness were lower than 4.571, 5.572 and 3.609 N/mm,respectively. These results can provide useful guidance for pear storage and consumption.
Three pear varieties(Pyrus pyrifolia cv. ‘Whangkeumbae', ‘Yuguan', and ‘Hosui') were used to investigate the textural changes of pear fruit during storage and evaluate their storage lives. Magness-Taylor(MT) firmness, flesh firmness and stiffness were measured by puncture test, and overall acceptability was measured by sensory evaluation. Kinetic models were established for texture parameters of pear fruit. The results showed that MT firmness, flesh firmness and stiffness generally decreased with storage time, and stiffness was more sensitive to storage time than MT firmness and flesh firmness.In addition, stiffness had better correlation with overall acceptability than MT firmness and flesh firmness. The zero-order and first order kinetic models, logistic model and Weibull model were established for each texture parameter. The best results were obtained by the Weibull model. Based on the Weibull model and sensory evaluation,‘Whangkeumbae', ‘Yuguan' and‘Hosui' lost commodity value and should not be eaten when their MT firmness were lower than 14.762, 10.411 and 7.255 N,flesh firmness were lower than 8.215, 7.438 and 5.181 N, and stiffness were lower than 4.571, 5.572 and 3.609 N/mm,respectively. These results can provide useful guidance for pear storage and consumption.
引文
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[19]李丽娜,赵武奇,曾祥源,等.苹果的质构与感官评定相关性研究[J].食品与机械,2017,33(6):37-41;45.DOI:10.13652/j.issn.1003-5788.2017.06.008.
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[21]刘春菊,钱旻,宋江峰,等.速冻莲藕片贮藏过程中品质变化动力学模型[J].农业工程学报,2017,33(6):301-308.DOI:10.11975/j.issn.1002-6819.2017.06.039.
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[23]钟金锋,覃小丽,郑炯.竹笋热烫处理过程中颜色变化的动力学模型[J].食品科学,2014,35(19):101-105.DOI:10.7506/spkx1002-6630-201419021.
[24]CHO H T,COSGROVE D J.Altered expression of expansin modulates leaf growth and pedicel abscission in Arabidopsis thaliana[J].Proceedings of the National Academy of Sciences of the United States of America,2000,97(17):9783-9788.DOI:10.1073/pnas.160276997.
[25]SIRISOMBOON P,TANAKA M,FUJITA S,et al.Relationship between the texture and pectin constituents of Japanese pear[J].Journal of Texture Studies,2000,31(6):679-690.DOI:10.1111/j.1745-4603.2000.tb01028.x.
[26]HERTOG M L A T M,BEN-ARIE R,RóTH E,et al.Humidity and temperature effects on invasive and non-invasive firmness measures[J].Postharvest Biology and Technology,2004,33(1):79-91.DOI:10.1016/j.postharvbio.2004.01.005.
[27]BARITELLE A L,HYDE G M,FELLMAN J K,et al.Using 1-MCPto inhibit the influence of ripening on impact properties of pear and apple tissue[J].Postharvest Biology and Technology,2001,23(2):153-160.
[28]李丽娜,赵武奇,曾祥源,等.苹果的质构与感官评定相关性研究[J].食品与机械,2017,33(6):37-41;45.DOI:10.13652/j.issn.1003-5788.2017.06.008.
[29]CHAUVIN M A,ROSS C F,PITTS M,et al.Relationship between instrumental and sensory determination of apple and pear texture[J].Journal of Food Quality,2010,33(2):181-198.DOI:10.1111/j.1745-4557.2010.00292.x.
[30]张杨,梁怡蕾,潘琦雯,等.猕猴桃感官评定与质地剖面分析的相关性[J].食品工业科技,2018,39(16):243-247;252.DOI:10.13386/j.issn1002-0306.2018.16.043.
[31]GIANNAKOUROU M C,TAOUKIS P S.Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions[J].Food Chemistry,2003,83(1):33-41.DOI:10.1016/S0308-8146(03)00033-5.
[32]NISHA P,SINGHAL R S,PANDIT A B.Kinetic modelling of colour degradation in tomato puree(Lycopersicon esculentum L.)[J].Food and Bioprocess Technology,2011,4(5):781-787.DOI:10.1007/s11947-009-0300-1.
[33]胡位歆,金王平,刘东红.生鲜食品品质(货架寿命)预测模型的建立方法[J].中国食物与营养,2014,20(5):45-49.DOI:10.3969/j.issn.1006-9577.2014.05.013.
[2]XIE L J,WANG A C,XU H R,et al.Applications of near-infrared systems for quality evaluation of fruits:a review[J].Transactions of the ASABE,2016,59(2):399-419.DOI:10.13031/trans.59.10655.
[3]李里特.食品物性学[M].北京:中国农业出版社,2001:74.
[4]李洪浩,陈季旺.水果与蔬菜的质地[J].食品研究与开发,1997,18(1):61-62.
[5]HIWASA K,NAKANO R,HASHIMOTO A,et al.European,Chinese and Japanese pear fruits exhibit differential softening characteristics during ripening[J].Journal of Experimental Botany,2004,55:2281-2290.DOI:10.1093/jxb/erh250.
[6]胡位歆,丁甜,刘东红.贮藏过程中食品品质变化动力学模型的应用[J].中国食品学报,2017,17(5):161-167.DOI:10.16429/j.1009-7848.2017.05.021.
[7]谢晶,张利平,苏辉,等.上海青蔬菜的品质变化动力学模型及货架期预测[J].农业工程学报,2013,29(15):271-278.DOI:10.3969/j.issn.1002-6819.2013.15.033.
[8]SHI C,LU H,CUI J Y,et al.Study on the predictive models of the quality of silver carp(Hypophthalmichthys molitrirx)fillets stored under variable temperature conditions[J].Journal of Food Processing and Preservation,2014,38(1):356-363.DOI:10.1111/j.1745-4549.2012.00783.x.
[9]GIANNAKOUROU M C,TAOUKIS P S.Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions[J].Food Chemistry,2003,83(1):33-41.DOI:10.1016/S0308-8146(03)00033-5.
[10]ZHANG L N,LI X,LU W,et al.Quality predictive models of grass carp(Ctenopharyngodon idellus)at different temperatures during storage[J].Food Control,2011,22(8):1197-1202.DOI:10.1016/j.foodcont.2011.01.017.
[11]OLIVEIRA F,SOUSA-GALLAGHER M J,MAHAJAN P V,et al.Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms[J].Journal of Food Engineering,2012,111(2):466-473.DOI:10.1016/j.jfoodeng.2012.01.013.
[12]TERASAKI S,SAKURAI N,KUROKI S,et al.A new descriptive method for fruit firmness changes with various softening patterns of kiwifruit[J].Postharvest Biology and Technology,2013,86:85-90.DOI:10.1016/j.postharvbio.2013.06.009.
[13]GIL M M,MILLER F A,BRAND?O T R S,et al.On the use of the Gompertz model to predict microbial thermal inactivation under isothermal and non-isothermal conditions[J].Food Engineering Reviews,2011,3(1):17-25.DOI:10.1007/s12393-010-9032-2.
[14]MYTILINAIOS I,SALIH M,SCHOFIELD H K,et al.Growth curve prediction from optical density data[J].International Journal of Food Microbiology,2012,154(3):169-176.DOI:10.1016/j.ijfoodmicro.2011.12.035.
[15]屠康,马龙,潘秀娟.敲击振动无损检测3种梨果实品质参数的研究[J].安徽农业大学学报,2005(1):50-53.DOI:10.13610/j.cnki.1672-352x.2005.01.013.
[16]王加华,陈卓,李振茹,等.洋梨硬度的便携式可见/近红外漫透射检测技术[J].农业机械学报,2010,41(11):129-133.DOI:10.3969/j.issn.1000-1298.2010.11.025.
[17]潘秀娟,屠康.红富士苹果采后品质变化的破坏与非破坏检测研究[J].西北农林科技大学学报(自然科学版),2004,32(9):38-42;46.DOI:10.3321/j.issn:1671-9387.2004.09.009.
[18]TANIWAKI M,HANADA T,TOHRO M,et al.Non-destructive determination of the optimum eating ripeness of pears and their texture measurements using acoustical vibration techniques[J].Postharvest Biology and Technology,2009,51(3):305-310.DOI:10.1016/j.postharvbio.2008.08.004.
[19]李丽娜,赵武奇,曾祥源,等.苹果的质构与感官评定相关性研究[J].食品与机械,2017,33(6):37-41;45.DOI:10.13652/j.issn.1003-5788.2017.06.008.
[20]ZANONI B,PAGLIARINI E,GALLI A,et al.Shelf-life prediction of fresh blood orange juice[J].Journal of Food Engineering,2005,70(4):512-517.DOI:10.1016/j.jfoodeng.2004.10.019.
[21]刘春菊,钱旻,宋江峰,等.速冻莲藕片贮藏过程中品质变化动力学模型[J].农业工程学报,2017,33(6):301-308.DOI:10.11975/j.issn.1002-6819.2017.06.039.
[22]AMODIO M L,DEROSSI A,COLELLI G.Modeling sensorial and nutritional changes to better define quality and shelf-life of fresh-cut melons[J].Journal of Agricultural Engineering,2013,43(4):38-45.DOI:10.4081/jae.2013.e6.
[23]钟金锋,覃小丽,郑炯.竹笋热烫处理过程中颜色变化的动力学模型[J].食品科学,2014,35(19):101-105.DOI:10.7506/spkx1002-6630-201419021.
[24]CHO H T,COSGROVE D J.Altered expression of expansin modulates leaf growth and pedicel abscission in Arabidopsis thaliana[J].Proceedings of the National Academy of Sciences of the United States of America,2000,97(17):9783-9788.DOI:10.1073/pnas.160276997.
[25]SIRISOMBOON P,TANAKA M,FUJITA S,et al.Relationship between the texture and pectin constituents of Japanese pear[J].Journal of Texture Studies,2000,31(6):679-690.DOI:10.1111/j.1745-4603.2000.tb01028.x.
[26]HERTOG M L A T M,BEN-ARIE R,RóTH E,et al.Humidity and temperature effects on invasive and non-invasive firmness measures[J].Postharvest Biology and Technology,2004,33(1):79-91.DOI:10.1016/j.postharvbio.2004.01.005.
[27]BARITELLE A L,HYDE G M,FELLMAN J K,et al.Using 1-MCPto inhibit the influence of ripening on impact properties of pear and apple tissue[J].Postharvest Biology and Technology,2001,23(2):153-160.
[28]李丽娜,赵武奇,曾祥源,等.苹果的质构与感官评定相关性研究[J].食品与机械,2017,33(6):37-41;45.DOI:10.13652/j.issn.1003-5788.2017.06.008.
[29]CHAUVIN M A,ROSS C F,PITTS M,et al.Relationship between instrumental and sensory determination of apple and pear texture[J].Journal of Food Quality,2010,33(2):181-198.DOI:10.1111/j.1745-4557.2010.00292.x.
[30]张杨,梁怡蕾,潘琦雯,等.猕猴桃感官评定与质地剖面分析的相关性[J].食品工业科技,2018,39(16):243-247;252.DOI:10.13386/j.issn1002-0306.2018.16.043.
[31]GIANNAKOUROU M C,TAOUKIS P S.Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions[J].Food Chemistry,2003,83(1):33-41.DOI:10.1016/S0308-8146(03)00033-5.
[32]NISHA P,SINGHAL R S,PANDIT A B.Kinetic modelling of colour degradation in tomato puree(Lycopersicon esculentum L.)[J].Food and Bioprocess Technology,2011,4(5):781-787.DOI:10.1007/s11947-009-0300-1.
[33]胡位歆,金王平,刘东红.生鲜食品品质(货架寿命)预测模型的建立方法[J].中国食物与营养,2014,20(5):45-49.DOI:10.3969/j.issn.1006-9577.2014.05.013.