Abstract

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Title:: Optimization of Texture Determination of Grape With Texture Profile Analysis

Author(s):: HAN Yanwen1; LI Wensheng1; 2; WANG Baogang1; 2; WANG Yunxiang1; (1.Beijing Academy of Forestry and Pomology Sciences,Beijing 100093；2.National Fruit Processing Technology Research and Development Sub-center,Beijing 100093)

Keywords:: texture profile analysis; grape; texture determination; optimization

Abstract:: Texture profile analysis (TPA) method has been used to measurethe texture characteristics of food or agricultural products.Test parameters including of speed,compression pause time and degree of deformation during texture profile analysis(TPA) test to evaluate the texture change of ‘Kyoho’ different ‘Red mention’ grape varietis were optimized in this study.The results showed that different test parameters significantly affected the texture data,however not by grades of grape fruits (P>0.05).The optimum parameters during TPA test of grape fruits were selected as follows：test speed of 2 mm·s-1 or 3 mm·s-1,pause time of 2 seconds or 4 seconds and degree of deformation of 35%.