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《China Fruits》 2017-01
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Correlation analysis of acidity,soluble solid and textural properties of 'Huayue' apple fruit

YANG Ling;CONG Peihua;Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Germplasm Resources Utilization),Ministry of Agriculture,Research Institute of Pomology,Chinese Academy of Agricultural Sciences;  
The changes in texture parameters,soluble solids content and acidity of‘Huayue'apple fruit were determined during postharvest storage at room temperature( 20± 1) ℃. The texture profile analysis( TPA) test and puncture test were detected with a texture analyzer. The results showed that there was significant or extremely significant positive correlation between fruit acidity and hardness,chewiness by TPA test,peel hardness,maximum modulus,hardness by puncture. During storage 0 ~ 25 days,the acidity gradually decreased,the above texture parameters also showed a decreasing trend. The acidity was significantly negatively correlated with the maximum hardness displacement,this showed that with the decrease of acidity,the displacement of the maximum hardness was increased. At the same time,the polynomial function or linear function regression model was established between the acidity and the hardness,the degree of hardness,the maximum hardness,the maximum modulus,the peel hardness. The content of soluble solids was significant negatively related to chewiness,maximum modulus,hardness of flesh,flesh work. With the increase of soluble solids content,the above4 parameters showed a decreasing trend during storage period. The polynomial or linear function regression model was established for the soluble solids and hardness,the chewing ability,the maximum modulus,the flesh hardness,and the above formula were statistically significant( P0. 05). The principal component analysis showed that the principal component analysis showed that the cumulative variance contribution rate of the first 2 principal components was 89. 219%. The infor-mation extracted from the 14 variables is sufficient,and they can be used as principal component evaluation‘Huayue'fruit texture quality evaluation.
【Fund】: 国家现代农业产业技术体系建设专项资金资助(C ARS-28);; 国家科技支撑计划(2013BAD02B01)
【CateGory Index】: S661.1
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