[1]邹明,徐鹏亮,鲁欣欣,等.基于质地多面分析法对平菇质构特性的分析[J].北方园艺,2024,(5):119-126.[doi:10.11937/bfyy.20232781]
　ZOU Ming,XU Pengliang,LU Xinxin,et al.Analysis of Textural Characteristics of Pleurotus ostreatus Based on Texture Profile Analysis[J].Northern Horticulture,2024,(5):119-126.[doi:10.11937/bfyy.20232781]
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基于质地多面分析法对平菇质构特性的分析

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 期数: 2024年5 页码: 119-126 栏目: 出版日期: 2024-03-15
Title:
Analysis of Textural Characteristics of Pleurotus ostreatus Based on Texture Profile Analysis
文章编号:
1001-0009(2024)05-0119-08
作者:
邹明; 徐鹏亮; 鲁欣欣; 朱坤; 甄俊琦; 靳荣线
（新乡市农业科学院，河南 新乡 453000）
Author(s):
ZOU Ming; XU Pengliang; LU Xinxin; ZHU Kun; ZHEN Junqi; JIN Rongxian
(Xinxiang Academy of Agricultural Sciences，Xinxiang，Henan 453000)
关键词:
平菇; 质地多面分析法; 主成分分析; 相关性分析; 质地特性
Keywords:
Pleurotus ostreatus; texture profile analysis method; principal component analysis; correlation analysis; texture characteristics
分类号:
S 646.1
DOI:
10.11937/bfyy.20232781
文献标志码:
A
摘要:
以平菇108-2、108-3及108-9 3个供试菌株为试材，采用感官评价和质构仪质地多面（TPA）分析法，研究发酵料及发酵熟料2种栽培模式对平菇子实体不同部位质地参数的影响，以期为平菇子实体质构分析和平菇育种提供参考依据。结果表明：不同模式下子实体质地特性差异主要是由品种决定；TPA质地参数可以代替感官品质评价，菌柄的质地参数大多高于菌盖；利用多元统计分析（主成分分析和相关性分析）能够提取到4个主成分，累计方差贡献率达到79.54%，其中硬度、咀嚼性及内聚性3个参数可用来反映平菇子实体质地特性。
Abstract:
Three strains of Pleurotus ostreatus (108-2，108-3 and 108-9) were used as experimental materials，and the effects of fermentation materials and fermented clinker on the texture parameters of different parts of Pleurotus ostreatus fruiting body were studied by sensory evaluation and texture analyzer polyhedron (TPA) analysis method，in order to provide reference for the texture analysis of Pleurotus ostreatus fruiting body and Pleurotus ostreatus breeding.The results showed that the difference of texture characteristics of fruiting body under different modes was mainly determined by varieties；TPA could replace sensory quality evaluation，and the texture parameters of stipe were mostly higher than those of cap.Four principal components were extracted by multivariate statistical analysis (principal component analysis and correlation analysis)，and the cumulative variance contribution rate reached 79.54%.Among them，hardness，chewiness and cohesion could be used to reflect the texture characteristics of Pleurotus ostreatus fruiting body.

参考文献/References:

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备注/Memo

第一作者简介：邹明（1994-），女，硕士，研究实习员，现主要从事食用菌新品种选育和栽培技术等研究工作。E-mail：zouming89@163.com.责任作者：靳荣线（1985-），女，硕士，副研究员，现主要从事食用菌栽培技术与新品种选育和病虫害防治等研究工作。E-mail：jinrongxian@163.com.基金项目：河南省食用菌产业技术体系资助项目（HARS-22-08-Z1）。收稿日期：2023-08-15

更新日期/Last Update: 2024-03-28