农业工程学报Issue(8)：265-271,7.DOI:10.3969/j.issn.1002-6819.2014.08.031
利用仪器检测指标量化夏橙化渣程度
Qantitative evaluation of Valencia orange mastication degree using texture properties detected by instrument
摘要
Abstract
To evaluate Valencia orange mastication degree and establish a model for predicting the sensory mastication of Valencia orange quantitatively, nine kinds of Valencia orange, the number of each kind was 30, a total of 270 Valencia orange samples were collected. The research measured the content of crude fiber, sensory attributes, and textural properties of Valencia orange. Sensory evaluation was performed by a panel including eight trained people, and the average score of flesh attributes, residue, and mastication was recorded. Simulating the process of chewing the flesh, compression experiments, TPA tests, and shear tests were performed to analyze the textural properties. The averages and the standard deviations of the three tests were calculated. Statistically, differences were found for crude fiber content among all the cultivars of Valencia oranges. The crude fiber content of Frost and Campbell was significantly higher than others in the condition of significance levels (p<0.05). The results of the sensory evaluation showed that the variation coefficient of flesh attributes, residue, and mastication was 0.4 or higher. The other textural indicators were significantly different, except for flexibility and adhesion in texture trails. Simple correlation analysis was performed between sensory evaluation, crude fiber content, and texture property parameters using SPSS software. The results indicated that the mastication degree and texture properties showed a significant correlation. Compression resistance, elastic modulus, hardness, springiness, shear force, and shear work were selected as a texture index to build a model. Collinearity diagnostics and principal component analysis were performed to eliminate collinearity, which was caused by a quite high correlation between textural indices. According to the feature vector of principal component and scores of each texture property parameter, the best subgroup of principal component factors was selected to build the regression model. Then, with principal component factor scores as independent variables, and the standardized sensory scores as dependent variables, the regression analysis was used to establish a multiple linear regression equation. The determination coefficient (R2) of the model was equal to 0.73. The performances of the model was calibrated by validation of set data. Concerning the validation set, the determination coefficient (R2) and prediction standard deviation (S.E.P) were respectively equal to 0.85 and 0.17. The results presented demonstrated the greater potential of the texture properties for prediction of mastication degree of Valencia orange, which mean that the evaluation model of fruit mastication based on texture properties could accurately evaluate the mastication of Valencia orange. It was feasible by using textural properties to evaluate the fruit mastication of Valencia orange, instead of sensory evaluation. The research provided a reference for evaluating the mastication of Valencia orange.关键词
质构/纤维/压缩试验/化渣程度/夏橙/感官评价Key words
textures/fiber/compression testing/mastication degree/valencia orange/sensory evaluation分类
农业科技引用本文复制引用
陈红,左婷,伊华林,余豹,魏张奎,潘海兵..利用仪器检测指标量化夏橙化渣程度[J].农业工程学报,2014,(8):265-271,7.基金项目
中央高校基本科研业务费专项资金资助项目（2013PY127）；十二五国家科技支撑计划“主要常绿果树新品种选育”（2013BAD02B02）；国家现代柑橘产业技术体系专项基金 （）
