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以内蒙古河套地区盛产的完整形态的苹果梨和早酥梨为实验材料,通过机械特性实验和品质指标的测定,结果表明:随着梨果实成熟度的提高,5个机械特性参数都有减小的趋势,品质指标中糖度提高,可滴定酸度和水分有所降低;相同硬度等级的早酥梨水分含量比苹果梨高,易散失水分,适合应季鲜食、榨汁、切片等,而苹果梨抗机械损伤的能力比早酥梨强,除适合应季鲜食外,还适合储藏运输等;在梨果实机械特性参数与品质指标之间建立的多元线性回归方程,通过显著性检验是有意义的。
The results showed that with the increase of maturity of pear fruit, all the five mechanical properties parameters decreased with the increase of maturity of pear fruit , The sugar content in the quality index increased, the titratable acidity and the water content decreased. The pear juice with the same hardness grade had the higher moisture content than the apple pear, easy to lose water, suitable for the seasonal fresh food, juicing and slicing, Pear pear stronger resistance to mechanical damage than the strong pear, in addition to seasonal fresh food, but also for storage and transportation; pear fruit mechanical parameters and quality indicators established between the multiple linear regression equation, through the significance test is meaningful.