WANG Cheng-hui,LIN Duo,YANG Yan-jie.Changes of Texture Properties of Raw Radish During Storage in Winter[J].Northern Horticulture,2014,38(10):133-136.
生食萝卜冬季贮藏期间质构特性的变化
- Title:
- Changes of Texture Properties of Raw Radish During Storage in Winter
- 文章编号:
- 1001-0009(2014)10-0133-04
- Keywords:
- raw radish; storage; texture properties
- 分类号:
- S 631.1
- 文献标志码:
- A
- 摘要:
- 以秋延后栽培的3个生食萝卜品种为试材，采用质构仪（CT3-4500型）研究其冷藏3个月内的质构特性变化。结果表明：萝卜‘潍县青’的肉质根质构参数变幅较小，感官品质维持较好，极耐贮藏；‘里外青’在贮藏后期，硬度明显升高，粘力和咀嚼性与硬度分别呈极显著、显著正相关（R=088**、0.84*）；‘绿到根’ 贮藏28 d后，质构参数硬度、粘力、咀嚼性分别下降6.88%、23.32%、21.98%，硬度与弹性呈极显著正相关（R=0.91**），萝卜肉质根软化，营养成分耗竭，不耐贮藏。
- Abstract:
- Taking 3 different varieties raw radish as materials,the changes of texture properties during 3 months cold storage were studied by texture analyzer (CT3-4500).The results showed that the change ranges of texture parameters of radish ‘Weixianqing’ was small and sensory quality maintained in a good state，which was the most suitable for storage.Hardness of radish ‘Liwaiqing’ in anaphase storage increased，and there was significant positively correlated between adhesive force and chewiness (R=0.88**,0.84*).The hardness，adhesive force and chewiness of radish ‘Lvdaogen’ reduced 6.88%，23.32% and 21.98% after the 28 d storage time，respectively，while hardness showed significant positively correlated with elasticity,(R=0.91**).Fleshy root of radish ‘Lvdaogen’ was soft and its nutrient was exhausted，which was not able for storage.
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备注/Memo
第一作者简介：王成慧（1988-），女，硕士研究生，研究方向为蔬菜营养生理。E-mail：chwang1001@126.com.