[1]王允虎,王成忠,孙锐,等.青皮无花果春果发育过程中形态与质构变化分析[J].北方园艺,2019,43(17):33-40.[doi:10.11937/bfyy.20190687]
　WANG Yunhu,WANG Chengzhong,SUN Rui,et al.Analysis on Shape and Texture Changes of Green Fig Spring Fruit During Growth and Development[J].Northern Horticulture,2019,43(17):33-40.[doi:10.11937/bfyy.20190687]

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青皮无花果春果发育过程中形态与质构变化分析

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 43卷期数: 2019年17 页码: 33-40 栏目: 出版日期: 2019-09-15

Title:: Analysis on Shape and Texture Changes of Green Fig Spring Fruit During Growth and Development

作者:: 王允虎1; 王成忠1; 孙锐1; 孙蕾2; 潘鲁莹1; 宋佳澳1; （1.齐鲁工业大学(山东省科学院) 食品科学与工程学院，山东济南 250353；2.山东省林业科学研究院经济林所，山东济南 250014）

Author(s):: WANG Yunhu1; WANG Chengzhong1; SUN Rui1; SUN Lei2; PAN Luying1; SONG Jiaao1; (1.College of Food & Bioengineering,Qilu University of Technology(Shandong Academy of Science),Jinan,Shandong 250300；2.Economic Forest Research Institute,Shandong Academy of Forestry,Jinan,Shandong 250014)

关键词:: 青皮无花果; 品质; 质构; 变化规律

Keywords:: green figs of spring ficus; quality; texture; change regulation

DOI:: 10.11937/bfyy.20190687

文献标志码:: A

摘要:: 以青皮无花果春果为试材，对不同发育时期果实的形态特征与质构进行测试；运用TPA质构仪对无花果春果的形态特征与质构特性进行数据分析，以期研究无花果春果发育过程中形态、质构指标变化的特点。对不同发育时期的各项指标数据进行方差分析，得出各个时期无花果形态与质构特性的变化趋势。结果表明：果实形态变化方面，青皮春果单果质量由2.23 g生长到63.78 g；纵径由3.32 cm增长到4.97 cm，横径由3.00 cm增长到4.90 cm；明度值由33.79增加到50.82，色泽由最初的深绿色变为黄绿色。在果实质构特性方面，果实硬度由最初的3 263.36 g减小到347.24 g；果实弹性由0.88降低到0.76；回复力由0.47降低到0.36；咀嚼性由2 488.19降低到188.14；粘聚性稍有降低，由0.82 g×s降至0.72 g×s。可知，青皮无花果在发育过程中的生长规律为“快-慢-快”的典型S型生长曲线，单果质量、纵径、横径、明度值持续升高，果实硬度、弹性、回复力、咀嚼性、先增大后减小。各项指标显示青皮春果具有良好的可食用性与食用价值。

Abstract:: Using green fig spring fruit as test material,morphological characteristics and texture of fruits at different developmental stages were tested,five texture indexes of fig spring fruit,including firmness,elasticity,resilience,cohesion and chewiness,were analyzed by TPA texture analyzer to study the characteristics of morphological and textural indexes during the development of fig spring fruit.The results showed that morphological changes of fig spring fruits,the fruit weight of green fig spring fruit grew from 2.23 g to 63.78 g;vertical diameter increased from 3.32 cm to 4.97 cm,transverse diameter increased from 3.00 cm to 4.90 cm;lightness value increased from 33.79 to 50.82,the colour changed from dark green to yellow green.On the texture characteristics of fruits:fruit firmness decreased from 3 263.36 g to 347.24 g;fruit elasticity decreased from 0.88 to 0.76;esilience decreased from 0.47 to 0.36;chewiness decreased from 2 488.19 to 188.14;the cohesion decreased slightly,from 0.82 g×s to 0.72 g×s.The conclusion is that:the typical S-shaped growth curve of green figs during development is ‘fast-slow-fast’,the single fruit weight,vertical diameter,transverse diameter and lightness value continued to increase,fruit firmness,springiness,resilience,chewiness increased first and then decreased.Indicators showed that green fig spring fruit had good edibility and edible value.

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备注/Memo

第一作者简介：王允虎（1996-），男，硕士研究生，研究方向为食品资源开发。E-mail：wyh865409630@163.com.责任作者：孙锐（1978-），男，博士，副教授，硕士生导师，现主要从事特色浆果加工等研究工作。E-mail：sr@qlu.edu.cn.基金项目：山东省自然科学基金资助项目（ZR2017MC063）;山东省林业科技创新资助项目（LYCX04-2018-19）。收稿日期：2019-04-29

更新日期/Last Update: 2019-09-24