冰温状态下蓝莓质量损失率与质构参数变化规律及相关分析

doi:10.11707/j.1001-7488.20220812

Abstract

Abstract:

Objective: This study aims to provide a theoretical basis for blueberry quality prediction and sensory evaluation of fresh blueberry fruit after harvest by investigating the change pattern of quality loss rate and texture parameters of blueberry fresh fruit under ice temperature condition with time and their correlation. Methods: The 'Beicun' blueberry was used as the test object, and subjected to different temperatures. The (-1±0.5) ℃ was for the ice temperature group, and (4±0.5) ℃ for the control group. The quality loss rate of fresh blueberry fruit and six texture parameters, namely hardness, brittleness, elasticity, chewiness, cohesion and adhesion, were measured at the two temperatures. The changes of quality loss rate and texture parameters with time were reflected by data fitting and linear regression. The texture parameters that were significantly related to blueberry fresh fruit quality loss rate were determined through correlation analysis. Results: Under ice temperature condition, the fitted model for the quality loss rate Y of blueberry fresh fruit versus time X₀ was Y=0.197 36 exp (X₀/5.850 47)-0.184, which showed an exponential growth, and the growth trend was significantly smaller than that of the control group. The quality parameters of blueberry fresh fruit showed to different degrees decrease with time during the experiment and but were all better than the control group. The mass loss rate Y of blueberry fresh fruit at ice temperature was significantly negatively correlated with hardness X₁, brittleness X₂ and Chewiness X₃ (P < 0.05), and the regression equation was constructed as Y=4.772-0.011 X₁-0.017 X₂-0.306 X₃. Conclusion: Ice temperature storage is more helpful to maintain the quality of fresh blueberries. The regression models constructed for the quality loss rate of fresh blueberry fruit and each texture parameter with time under the ice temperature condition are fitted with high accuracy. The chewiness, crispness and hardness of fresh blueberry fruit under ice temperature are identified as the main qualitative indicators related to the change of quality loss rate of fresh blueberry fruit, which would provide a theoretical basis for the prediction of postharvest storage time and qualitative quality change of fresh blueberry fruit.

Key words: ice temperature, blueberries, quality loss rate, qualitative parameters, correlation analysis

CLC Number:

Qingpeng Li,Yang Li,Ruobing Huo,Tonghui Xu,Xinnan Li. Quality Loss Rate and Change Pattern of Texture Parameters of Fresh Blueberry Under Ice Temperature and Their Correlation[J]. Scientia Silvae Sinicae, 2022, 58(8): 117-125.

Figures/Tables 9

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References 0

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指标 Indicatios	对照组 CG	决定系数 Coefficients(R²)	冰温组 ITG	决定系数 Coeffcients(R²)
硬度 Hardness	y=-7.772 02x₀+348.283 33	0.828 1	Y=-3.254 96X₀+339.340 28	0.870 3
脆性 Brittleness	y=-1.196 83x₀+49.172 22	0.777 3	Y=-0.968 85X₀+53.205 56	0.783 1
弹性 Elasticity	y=-0.057 02x₀+2.218 03	0.705 4	Y=-0.031 96X₀+2.135	0.616 6
咀嚼性 Chewiness	y=-0.117 38x₀+4.720 83	0.784 1	Y=-0.098 93X₀+5.12	0.691 8
内聚性 Cohesiveness	y=-0.003 82x₀+0.062 78	0.884 3	Y=-0.003 6X₀+0.063 83	0.796 1
黏附性 Adhesion	y=-0.024 76x₀+0.461 67	0.545 1	Y=-0.004 64X₀+0.52	0.826 3

指标 Indicatios		质量损失率 QLR	硬度 Hardness	脆性 Brittleness	弹性 Elasticity	咀嚼性 Chewiness	内聚性 Cohesion	黏附性 Adhesion
质量损失率 QLR	对照组 CG	1	-0.957^**	-0.840^**	-0.624	-0.633	-0.943^**	-0.933^**
质量损失率 QLR	冰温组 ITG	1	-0.887^**	-0.822^*	-0.634	-0.889^**	-0.966^**	-0.339
硬度 Hardness	对照组 CG		1	0.545	0.816^*	0.513	0.956^**	0.834^**
硬度 Hardness	冰温组 ITG		1	0.904^**	0.422	0.790^*	0.896^**	0.068
脆性 Brittleness	对照组 CG			1	0.162	0.894^**	0.646	0.788^*
脆性 Brittleness	冰温组 ITG			1	0.620	0.793^*	0.879^**	-0.107
弹性 Elasticity	对照组 CG				1	0.205	0.724^*	0.866^**
弹性 Elasticity	冰温组 ITG				1	0.750^*	0.605	0.220
咀嚼性 Chewiness	对照组 CG					1	0.661	0.648
咀嚼性 Chewiness	冰温组 ITG					1	0.857^**	-0.084
内聚性 Cohesiveness	对照组 CG						1	0.758^*
内聚性 Cohesiveness	冰温组 ITG						1	0.169
黏附性 Adhesion	对照组 CG							1
黏附性 Adhesion	冰温组 ITG							1

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Quality Loss Rate and Change Pattern of Texture Parameters of Fresh Blueberry Under Ice Temperature and Their Correlation

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