香蕉果实冷害过程中质构特性变化研究OACSTPCD
Changes of textural characteristic of banana fruit during chilling injury
为探究香蕉果实冷害过程中质构特性的变化规律，本试验以绿熟香蕉为试材，应用质构仪监测香蕉冷害过程中果肉和果皮的硬度、弹性、粘附性、咀嚼性的变化。结果表明，冷害增大了香蕉果肉的硬度、粘附性和咀嚼性，但弹性基本保持不变；冷害使香蕉果皮的硬度、弹性、粘附性、咀嚼性均有不同程度的降低；轻度冷害的香蕉催熟后其果肉和果皮的质构指标均可按正常后熟规律变化，随着冷害的逐步加深，香蕉果肉和果皮的硬度、弹性、粘附性、咀嚼性均逐步增大，且冷害程度越严重增大得越明显。香蕉…查看全部>>
In order to investigate the changes of textural characteristic of banana fruit during chilling injury ,the experi‐ment was carried out with green ripe banana as materials ,and the hardness ,springiness ,springiness and chewiness of banana fruits were determined by using texture analyzer .The results showed that ,the hardness ,springiness ,chewi‐ness of banana flesh were increased ,the springiness was essentially unchanged during chilling injury .And the bana…查看全部>>
李志刚;陈文冰;郝利平;石建春
山西农业大学 食品科学与工程学院，山西 太谷 030801山西农业大学 食品科学与工程学院，山西 太谷 030801山西农业大学 食品科学与工程学院，山西 太谷 030801山西农业大学 食品科学与工程学院，山西 太谷 030801
轻工业
香蕉冷害质构质构仪TPA
BananaChilling injuryTextureTexture analyzerTPA
《山西农业大学学报（自然科学版）》 2016 (6)
450-456,7
国家科技支撑计划项目（2012BAD38B07）
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