Evaluation and analysis of flesh texture of six pear varieties with different shelf life after cold storage
Different types of pear varieties showed different flesh texture,there were changes in the flesh texture traits after cold storage,which had some impact on the shelf life of pears.In order to explore the change rule of flesh texture and the differences of texture traits with different shelf life after cold storage,this study used five crisp flesh pear varieties such as'Dangshansu','Korla fragrant pear','Yali','Qiubai'and'Hongxiao'as well as one soft flesh pear variety such as'Jingbai'as the experimental materials.The soluble solids content(SSC)of pears were determined during different shelf life,and the texture profile analysis(TPA)was applied to determine the dynamic change of textural parameter indicators,such as flesh hardness,fracture,springiness,chewiness,gumminess,cohesiveness and adhesiveness.In addition,correlation analysis and principal component analysis were carried out on the texture parameters,and a pear flesh texture quality evaluation model was constructed to comprehensively evaluate the flesh texture quality of six pear varieties.The results showed that,from the overall trend,the SSC of the six pear varieties varied in a small range with the extension of the shelf life,and decreased with the extension of the cold storage time.In the three shelf life of room temperature storage and low temperature storage,the hardness,fracture,springiness,chewiness and gumminess of the crispy pears were significantly higher than that of the'Jingbai',and these five textural parameter indicators of the flesh of the'Qiubai'were always higher than those of other pear varieties,and the biggest difference with the'Jingbai'.Compared with room temperature storage,'Jingbai'in low temperature storage after the cohesiveness and adhesiveness of its flesh has been reduced,during the shelf life after 4 and 6 months of low temperature storage,the hardness,fracture,springiness,chewiness and gumminess of the flesh was significantly higher than the storage at room temperature,but always smaller than the crispy pears.The correlation analysis between the texture indexes showed that the four texture parameters of flesh hardness,fracture,springiness and chewiness were highly significant and positively correlated with each other two by two,and flesh gumminess was highly significant and positively correlated with hardness,fracture,chewiness,cohesiveness and adhesiveness;whereas flesh springiness was highly significant and negatively correlated with SSC and adhesiveness,close correlation between the flesh hardness,fracture,springiness,chewiness,gumminess and adhesiveness was close,and the correlation between cohesiveness and SSC with other parameters was relatively poor.Two principal components were extracted by principal component analysis,and the cumulative contribution rate was 92.14%,and the comprehensive evaluation index was calculated according to the comprehensive evaluation function,and the comprehensive evaluation index of'Qiubai'was always at the highest level,followed by'Hongxiao',and the lowest of'Jingbai'.Depending on the comprehensive analysis,this study proposed the optimal shelf life for six pear varieties.The results provided a reference basis for the identification and evaluation of the flesh quality of pear fruits and the determination of the optimal shelf life of pear fruits after cold storage.
万方数据
维普
