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用普通冷藏、MAP气调贮藏和先热处理后冷藏3种方法对板栗进行0℃贮藏,定期对其进行质地多面分析(TPA)测试,以研究板栗果实在贮藏期间的质地变化。结果表明:咀嚼性与硬度呈较好的正相关性;回复性与内聚性呈正相关性,而弹性则呈负相关性。硬度、内聚性、回复性、咀嚼性均能很好地反映板栗的质地特性。3种贮藏方法处理的板栗的质地参数在贮藏期间的变化具有明显的差异性,TPA测试能很好地反映板栗在贮藏期间的质地变化,是一种简便有效的评价板栗质地变化的方法。
The chestnuts were stored at 0 ℃ with ordinary cold storage, MAP controlled atmosphere storage and the first heat treatment after cold storage. The surface texture analysis (TPA) of the chestnut was conducted regularly to study the texture change of chestnut during storage. The results showed that: the chewiness and hardness showed a good positive correlation; the recoverability was positively correlated with cohesion, while the elasticity was negatively correlated. Hardness, cohesion, resilience, chewiness can well reflect the chestnut texture characteristics. The changes of texture parameters of chestnut stored by three kinds of storage methods were obviously different during storage. The TPA test could well reflect the texture change of chestnut during storage, which was a simple and effective method to evaluate the change of chestnut quality.