江西农业大学学报2025，Vol.47Issue(3)：630-639,10.DOI:10.3724/aauj.2025054
南丰蜜橘化渣性评价方法
Evaluation method of fruit mastication of Nanfeng tangerine
摘要
Abstract
[Objective]Mastication property is an important indicator for measuring quality of citrus fruits.The inferior mastication property in Nanfeng tangerine fruits has significantly impacted its commercial performance and economic benefit.Currently,the main methods for evaluating the property are sensory evaluation and texture analyzer testing.This study aims to construct a texture index-based evaluation model for pulp residue and establish a scientific method for evaluating the pulp residue of Nanfeng tangerines.[Method]Fruit flesh texture,residue count,chewiness,and juiciness were used as sensory evaluation indicators,and fruit hardness,chewiness,shear force,segment membrane fiber strength,segment membrane fiber toughness,and segment membrane fiber ductility were selected as texture evaluation indicators.13 Nanfeng tangerine varieties(lines)with similar genetic relationship but differential mastication were used as materials.Texture indexes related to sensory evaluation indexes were obtained by correlation analysis.The comprehensive score(D value)of mastication degree of different varieties(lines)was obtained using principal component analysis(SPSS 27.0).Through the marching method,the variables that are not significant with the D value were selected and eliminated,and then obtained the mastication evaluation model and P value.Based on the P value,the fruit mastication was classified into four grades:superior mastication,good mastication,medium mastication,and inferior mastication.[Result]The results of sensory evaluation showed that'Miguang'and'SS-28'showed superior mastication property;'SS-2',small-fruit line'97-2','Hongguang','SS-9',small-fruit line'97-1','SS-7',and'Yangxiao 2-6'showed good mastication property;'QW-3','QB-8',and early-maturing line'97-1'showed medium mastication property;and large-fruit line'97-2'showed inferior mastication property.Correlation analysis showed that shear force,fiber strength,fiber ductility and fiber toughness were significantly negatively correlated with pulp texture,residue,chewiness and sensory evaluation scores.Fruit hardness and chewiness were no significantly correlated with all sensory evaluation indicators.There was no significant correlation between juiciness and texture evaluation indicators.The evaluation model for the mastication property obtained by the stepwise method is P=0.004+0.439×U1+1.557×U2,where U1 and U2 represent the normalized values of shear force and segment membrane fiber strength,respectively.The quantitative criteria for the texture evaluation of the mastication property are as follows:an superior mastication property is indicated by a P value≥1.84;a good mastication property is indicated by a P value between 1.24 and 1.84(inclusive of 1.24);a medium mastication property is indicated by a P value between 0.48 and 1.24;and a inferior mastication property is indicated by a P value<0.48.[Conclusion]A quantitative evaluation model of Nanfeng tangerine mastication property was established through correlation analysis,principal component analysis,and marching method,using shear force and segment membrane fiber strength as indicators.The specific quantitative values of superior mastication,good mastication,medium mastication and inferior mastication were also obtained.The evaluation model were used to objectively evaluate the mastication property of Nanfeng tangerine fruit,which was consistent with the sensory evaluation results.关键词
南丰蜜橘/化渣性/感官评价/质构指标/评价方法Key words
Nanfeng tangerine/mastication quality/sensory evaluation/texture index/evaluation method分类
农业科技引用本文复制引用
陈东霄,郑爽,陈梦如,杨珍,辜青青,魏清江..南丰蜜橘化渣性评价方法[J].江西农业大学学报,2025,47(3):630-639,10.基金项目
国家自然科学基金项目(32060649、32260751)、江西省自然科学基金项目(20202BABL205001)和江西省科技计划重点研发重点项目(2017ACF60025)Project supported by the National Natural Science Foundation of China(32060649,32260751),Jiangxi Provincial Natural Science Foundation(20202BABL205001)and the Key R&D Projects of Jiangxi Provincial Science and Technology Plan(2017ACF60025) （32060649、32260751）
