文献类型：期刊文献

中文题名：冬枣的穿刺质地及其影响因素

英文题名：Study on the Fruit Puncturing Texture and Its Influencing Factors of ‘Dongzao'(Zizyphus jujuba Mill.‘Dongzao')

作者：马庆华[1] 王贵禧[1] 梁丽松[1] 李琴[1]

第一作者：马庆华

机构：[1]中国林业科学研究院林业研究所,国家林业局林木培育重点实验室,北京100091

年份：2011

卷号：24

期号：5

起止页码：596-601

中文期刊名：林业科学研究

外文期刊名：Forest Research

收录：CSTPCD;;Scopus;北大核心:【北大核心2008】；CSCD:【CSCD2011_2012】；

基金：科技部农业科技成果转化资金项目“冬枣产业提升关键栽培技术”(2008GB24320424);中国林业科学研究院林业研究所重点项目“冬枣资源调查和优良类型选择研究”(ZD200913)

语种：中文

中文关键词：冬枣;质构仪;穿刺试验;质地品质;影响因素

外文关键词：Dongzao （ Zizyphus jujuba Mill. ‘ Dongzao’ ） ; texture analyzer; puncture test ; fruit puncturing tex-ture ; influencing factors

分类号：S665.1

摘要：采用质构仪整果穿刺法,研究了不同地点、不同选优单株、不同果实发育阶段和不同贮藏时间冬枣的穿刺质地,结果显示:冬枣的各项穿刺质地参数为,果皮强度为69.28 g,果皮的破裂深度为0.18 mm,果皮脆性为386.71 g.s-1,果皮韧性为7.04 g.s,果肉的最大硬度为309.40 g,平均硬度为159.32 g。冬枣的穿刺质地在不同采样地点间差异显著,与冬枣的果实大小和营养品质存在极显著的相关关系;受遗传因素的影响,同一选优园冬枣的果实质地也存在差异,果皮质地的变幅大于果肉质地;随着果实的发育成熟和贮藏时间的延长,冬枣的穿刺质地也存在差异;针对上述影响因素,本文对提高冬枣质地品质的技术措施进行了探讨。
TA. XT plus texture analyser was used to perform the puncture test with the whole fruit of Dongzao （ Zizyphus jujuba Mill. ‘ Dongzao＇ ）. The Dongzao fruits coming from different growing orchards, different advanced selections, different ripeness phase and different storage period were used as test materials. The texture parameters of Dongzao by puncture test are ： pericarp break force 69.28 g, pericarp break distance 0.18 mm, pericarp brittleness 386.71 g ~ s-1, pericarp toughness 7.04 g ~ s, maximal flesh firmness 309.40 g and mean flesh firmness 159.32 g. The results showed that the fruit puncturing texture of Dongzao changed significantly with the growing orchard, and had distinct correlation with the weight and nutritional quality of the fruit. Affected by the genetic background, the textural quality of Dongzao in the same orchard varied among trees, and the changes of the pericarp texture were greater than the flesh texture. And also, the puncturing texture of Dongzao changed with the fruit ripeness phase and the storage period. Aiming at those influencing factors above, the authors discussed the methods to improve the textural quality of Dongzao.