ABSTRACT:Objective To research the effect of 3 kinds of artificial deastringency method and texture changes of Mopanshi persimmon during process of deastringency and shelves period.Method Texture profile analysis was used to determine Mopanshi persimmon pulp respectively in 0, 2, 4, 6, 8, 10, 12 d by deastrin-gented process, so as to obtain the change rules of Mopanshi persimmon pulp texture parameter by different deastringency method and shelves period.Results Mopanshi persimmon were fully deastringented after 2 days hot water treatment, soluble tannin content was below the taste threshold after 5 days alcohol and CO2 treatment. TPA test results showed that the texture parameters of Mopanshi persimmon fruit had a downtrend during process of deastringency and shelves period. Flesh firmness was positively correlated with chewiness (r=0.951) and negatively correlated with resilience and cohesion (r=?0.725,r=?0.704), and fruit hardness and chewiness (r=0.972) and elasticity, cohesion had a good correlation.Conclusion Three kinds of artificial deastringency method can effectively reduce the content of soluble persimmon tannin substance, and the texture parameters of Mopanshi persimmon fruit had a downtrend during process of deastringency and shelves period. Hardness, flexibility, cohesiveness and chewiness can comprehensively reflect the shelf-life and texture changes of deastringented Mopanshi persimmon, which provides a basis for the texture analysis evaluation of Mopanshi persimmon.
NETL
NSTL
维普
万方数据
