Analysis of Texture Parameters and Nutritional Quality of Fruit in Ficus tikoua Bur.at Different Development Stages
In order to study the fruit development process,texture parameters(hardness,gumminess,springiness,cohesiveness,chewiness and resilience)of Ficus tikoua Bur.at four development stages(20,50,100 and 150 d af-ter flowering)were measured by texture analyzer.The content of vitamin C was determined by spectrophotometry,the contents of fructose,glucose,sucrose and five organic acids were determined by HPLC,and the contents of to-tal polyphenols and total flavonoids were determined by kit method.The results showed that fruit length,cross di-ameter of fruit and weight per fruit increased during ripening.The color of fruit changes from brown to deep red.The hardness,chewiness and gumminess of fruit decreased gradually,and the cohesion increased first and then de-creased,while the springiness and resilience was shown no obvious rule.The contents of sugar and VC in fruits showed an increasing trend,while the contents of total polyphenols,total flavonoids,oxalic acid,malic acid,citric acid and succinic acid showed a increasing trend at first and then an decreasing trend,and the content of niacin exhibi-ted a decreasing trend.Correlation analysis indicated that total flavonoids content was significantly correlated with hardness,chewiness and gumminess,total polyphenols content was significantly positively correlated with hardness,chewiness and gumminess,niacin content was significantly positively correlated with hardness,chewiness and gum-miness,and was significantly correlated with resilience.Glucose content was negatively correlated with hardness,chewiness and gumminess.The textural parameters and nutritional quality characteristics of the fruit in different periods were analyzed to provide reference for further study on the physiological mechanism of fruit development.
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万方数据
