食品与机械2017，Vol.33Issue(2)：22-25,30,5.DOI:10.13652/j.issn.1003-5788.2017.02.005
各品种不同成熟度无花果质构特性分析
Texture characteristic analysis in different cultivars and maturity of fig
摘要
Abstract
Three different parts of fig fruits were compared by texture analyzer.And the research was conducted about quality of fig fruits varying in maturity by pair T test and correlation analysis.The result showed that the firmness in the nearest parts of fig's stalk was greater than that in middle and top parts,usually a hole called fruit being here,of fig fruits,and that there was no significant difference in rupture depth of fig fruits varying in maturity,as resilience and firmness reduced with increasing maturity.And it would be better to use Orphan immediately once harvested,the resilience,firmness and viscidity showing great discrepancies in maturity of 80％ to 100％;Qingpi and Conadria had a low level of rupture depth when reached 80％ maturity in which they were suitable for transportation up to full maturity.The greatest viscidity existed in Branswick which was appropriate to produce fig puree and jam.The texture characteristics of varied fig in different stages of maturity may be used to provide basis for processing and fresh edible use.关键词
无花果/成熟度/质构/分析Key words
fig/maturity/texture/analysis引用本文复制引用
孙锐,孙蕾,马金辉,和法涛,葛邦国,曹佳..各品种不同成熟度无花果质构特性分析[J].食品与机械,2017,33(2):22-25,30,5.基金项目
山东省重点研发计划(编号:2015GNC110007) （编号:2015GNC110007）
山东省农业重大应用技术创新项目(编号:鲁财农字[2015]16号) （编号:鲁财农字[2015]16号）
