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江苏省苹果以丰县为集中产地,富士为主栽品种,隶属于黄河故道产区,为明确其鲜食特性的地域特点,对丰县富士糖酸含量、色泽和质构等理化指标和硬性、易碎性、多汁性、酸甜度等感官属性进行了测定,并与陕西富士进行了比较。结果显示丰县苹果蔗糖和苹果酸含量偏低,分别为陕西苹果的75.88%和58.90%。江苏苹果果皮L*为64.37,a*值为11.19,b*值为32.12,a*值低而L*、b*值高于陕西苹果,说明果皮红色弱而偏黄色;果肉L*值为81.19,b*值为29.00,L*值低而b*值高于陕西苹果,说明果肉色泽偏黄。质构仪测得江苏苹果的脆度显著高于陕西苹果。感官评价结果显示江苏苹果具有硬性低、易碎、易嚼、酸度低的特点,而多汁性和甜度差异不显著。在偏爱性比较中,73.7%的评价人员偏爱陕西苹果的色泽,而对滋味和质地的偏爱程度差异不显著。研究结果将为江苏富士品质评价提供借鉴。
In order to clarify the geographical characteristics of its fresh food features, the apples in Jiangsu Province were mainly concentrated in Fengxian County, and Fuji was the main cultivated species. The apple varieties were rich in physicochemical properties such as color, texture and texture, Shaving, juicy, sweetness and other sensory attributes were measured and compared with Fuji in Shaanxi. The results showed that the content of sucrose and malic acid in Fengxian apples was low, accounting for 75.88% and 58.90% of the apples in Shaanxi respectively. Jiangsu apple peel L * is 64.37, a * value is 11.19, b * value is 32.12, a * value is low and L *, b * value is higher than that of Shaanxi apple, indicating that peel red is weak and yellowish; pulp L * value is 81.19 , the b * value is 29.00, the L * value is low and the b * value is higher than that of Shaanxi apple, indicating that the flesh color is yellowish. Texture analyzer measured apple brittleness was significantly higher than in Shaanxi apple. Sensory evaluation results show that Jiangsu apple has the characteristics of low hardness, fragile, easy to chew, low acidity, but no significant difference between juiciness and sweetness. In the preference comparison, 73.7% appraisers prefer the color of Shaanxi apples, while the taste preference and texture preference are not significantly different. The research results will provide reference for Jiangsu Fuji quality evaluation.