不同品种桃果实化学组分、微观结构与质地的关系

doi:10.3969/j.issn.1004-1524.20231310

浙江农业学报 ›› 2024, Vol. 36 ›› Issue (12): 2705-2718.DOI: 10.3969/j.issn.1004-1524.20231310

不同品种桃果实化学组分、微观结构与质地的关系

赵邯¹^,²(), 项可心¹^,², 刘春菊², 李斌¹^,^*(), 李大婧², 李越¹, 牛丽影², 于蕊²

1.沈阳农业大学食品学院,辽宁沈阳 110161
2.江苏省农业科学院农产品加工研究所,江苏南京 210014

收稿日期:2023-11-22 出版日期:2024-12-25 发布日期:2024-12-27
作者简介:赵邯(1997—),女,吉林白山人,硕士,研究方向为果蔬加工与品质调控。E-mail:zhaohan19970529@163.com
通讯作者: *李斌,E-mail:libinsyau@163.com
基金资助:
江苏省重点研发计划(现代农业)(BE2023316)

Relationship between chemical composition, microstructure and texture of different varieties of peach fruits

ZHAO Han¹^,²(), XIANG Kexin¹^,², LIU Chunju², LI Bin¹^,^*(), LI Dajing², LI Yue¹, NIU Liying², YU Rui²

1. College of Food Science, Shenyang Agricultural University, Shenyang 110161, China
2. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China

Received:2023-11-22 Online:2024-12-25 Published:2024-12-27

摘要/Abstract

摘要：

为探究桃果实化学组分、微观结构与质地之间的关系,对4种新鲜桃果实的化学组分、细胞壁组分、微观结构、孔隙度、力学特性和硬度进行主成分与相关性分析。结果表明: 水蜜桃半纤维素(HC)、纤维素(CEL)含量较高,细胞截面积较大,形态结构不规则;蟠桃水分含量最高,可溶性糖含量低,水溶性果胶(WSP)含量最高,细胞壁较薄,弹性模量与硬度较低;油桃可溶性糖、碱溶性果胶(NSP)含量较高,细胞较大,形态完整,排列规则,孔隙度与硬度较高;黄桃螯合性果胶(CSP)含量高,细胞小且排列紧密,细胞壁较厚,孔隙度较低,弹性模量较高。经统计分析发现,细胞壁厚度、细胞壁物质(CWM)含量、CSP含量、脂肪含量、蛋白质含量与力学特性(屈服力、屈服能、最大应力)呈极显著(P<0.01)正相关;硬度与固形物含量、蛋白质含量、可溶性糖含量、CSP含量、NSP含量、细胞壁厚度、部分力学特性呈极显著(P<0.01)正相关,硬度与体积密度、水分含量呈显著(P<0.05)负相关;可溶性糖含量与体积密度呈显著(P<0.05)负相关,与NSP含量、细胞圆度、硬度呈极显著(P<0.01)正相关;孔隙度与微观结构(细胞截面积、细胞周长、当量直径)呈极显著(P<0.01)正相关。综上所述,细胞微观结构影响桃果实的孔隙度和颗粒密度,可溶性糖含量、果胶含量等化学组分对力学特性有所影响。

关键词: 桃, 化学组分, 微观结构, 力学特性, 孔隙度, 主成分

Abstract:

To investigate the relationship between the chemical components, microstructure and texture of four different peach fruits (honey peach, flat peach, nectarine, yellow peach), the chemical composition, cell wall components, cell microstructure, porosity, mechanical properties and texture were analyzed and their relationship were investigated by correlation analysis and principal component analysis. The results showed that honey peaches had higher hemicellulose (HC) and cellulose (CEL) contents, larger cell cross-sectional areas, and irregular morphological structures; flat peaches had the highest moisture content, low soluble sugar content, the highest water-soluble pectin (WSP) content, thinner cell walls, and lower elastic modulus and hardness; nectarines had higher soluble sugar and Na₂CO₃-soluble pectin (NSP) contents, larger cells, more complete morphology, regular arrangement, higher porosity and hardness; yellow peaches had high CDTA-soluble pectin (CSP) content, smaller and closely arranged cells, thicker cell walls, lower porosity, and higher elastic modulus. Statistical analysis revealed that cell wall thickness, cell wall material (CWM) content, CSP content, fat content, protein content were significantly (P<0.01) positively correlated with mechanical properties (yield force, yield energy, maximum stress); hardness was significantly (P<0.01) positively correlated with solid content, protein content, soluble sugar content, CSP content, NSP content, cell wall thickness, and some mechanical properties, while it was significantly (P<0.05) negatively correlated with bulk density and water content; soluble sugar content was significantly (P<0.05) negatively correlated with bulk density, and significantly (P<0.01) positively correlated with NSP content, cell roundness and hardness; porosity was significantly (P<0.01) positively correlated with microstructure (cell cross-sectional area, cell perimeter, equivalent diameter). In summary, the cellular microstructure affects the porosity and particle density of peach fruits, and chemical components such as soluble sugar content and pectin content have an impact on the mechanical properties.

Key words: peach, chemical composition, microstructure, mechanical property, porosity, principal component

中图分类号:

S662.1

赵邯, 项可心, 刘春菊, 李斌, 李大婧, 李越, 牛丽影, 于蕊. 不同品种桃果实化学组分、微观结构与质地的关系[J]. 浙江农业学报, 2024, 36(12): 2705-2718.

ZHAO Han, XIANG Kexin, LIU Chunju, LI Bin, LI Dajing, LI Yue, NIU Liying, YU Rui. Relationship between chemical composition, microstructure and texture of different varieties of peach fruits[J]. Acta Agriculturae Zhejiangensis, 2024, 36(12): 2705-2718.

图/表 12

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样品 Sample	水分含量 Moisture content	总固形物含量 Total solid content	脂肪含量 Fat content	蛋白质含量 Protein content
水蜜桃Honey peach	897.67±3.21 ab	102.33±3.21 bc	2.53±0.22 ab	4.67±0.14 c
蟠桃Flat peach	907.61±7.67 a	92.39±7.67 c	2.08±0.20 b	4.33±0.21 d
油桃Nectarine	866.63±8.42 c	133.37±8.42 a	2.72±0.22 a	6.00±0.10 a
黄桃Yellow peach	886.79±3.80 b	113.21±3.80 b	2.89±0.31 a	5.78±0.14 b

样品 Sample	水分含量 Moisture content	总固形物含量 Total solid content	脂肪含量 Fat content	蛋白质含量 Protein content
水蜜桃Honey peach	897.67±3.21 ab	102.33±3.21 bc	2.53±0.22 ab	4.67±0.14 c
蟠桃Flat peach	907.61±7.67 a	92.39±7.67 c	2.08±0.20 b	4.33±0.21 d
油桃Nectarine	866.63±8.42 c	133.37±8.42 a	2.72±0.22 a	6.00±0.10 a
黄桃Yellow peach	886.79±3.80 b	113.21±3.80 b	2.89±0.31 a	5.78±0.14 b

样品 Sample	果糖含量 Fructose content	葡萄糖含量 Glucose content	蔗糖含量 Sucrose content	总糖含量 Total sugar content
水蜜桃Honey peach	7.69±0.30 b	8.28±0.35 d	42.52±0.35 b	58.49±0.92 c
蟠桃Flat peach	7.89±1.13 b	8.91±0.10 c	40.85±3.97 b	57.65±3.90 c
油桃Nectarine	10.28±1.52 a	15.03±0.40 a	54.52±3.63 a	79.83±2.52 a
黄桃Yellow peach	8.20±0.38 b	10.35±0.46 b	44.85±1.32 b	63.40±1.49 b

样品 Sample	果糖含量 Fructose content	葡萄糖含量 Glucose content	蔗糖含量 Sucrose content	总糖含量 Total sugar content
水蜜桃Honey peach	7.69±0.30 b	8.28±0.35 d	42.52±0.35 b	58.49±0.92 c
蟠桃Flat peach	7.89±1.13 b	8.91±0.10 c	40.85±3.97 b	57.65±3.90 c
油桃Nectarine	10.28±1.52 a	15.03±0.40 a	54.52±3.63 a	79.83±2.52 a
黄桃Yellow peach	8.20±0.38 b	10.35±0.46 b	44.85±1.32 b	63.40±1.49 b

样品	CWM	WSP	CSP	NSP	TP	HC	CEL	TC
Sample
水蜜桃	8.56±0.05b	1.69±0.08 b	0.92±0.05 c	1.48±0.05 d	4.09±0.02 d	1.53±0.07 a	2.06±0.08 a	3.59±0.02 a
Honey peach
蟠桃Flat peach	8.37±0.06 c	2.01±0.05 a	0.92±0.01 c	1.70±0.03 c	4.63±0.02 c	1.09±0.03 bc	1.50±0.02 d	2.59±0.02 c
油桃Nectarine	8.65±0.11 b	1.69±0.43 b	1.07±0.05 b	2.07±0.03 a	4.83±0.01 b	1.16±0.03 bc	1.87±0.02 b	3.03±0.09 b
黄桃Yellow peach	8.92±0.01 a	1.96±0.38 a	1.16±0.02 a	1.88±0.03 b	5.00±0.05 a	1.01±0.03 c	1.63±0.02 c	2.64±0.05 c

不同品种桃果实化学组分、微观结构与质地的关系

Relationship between chemical composition, microstructure and texture of different varieties of peach fruits

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样品 Sample	细胞截面面积 Cell cross section area/μm²	细胞截面周长 Cell cross section perimeter/μm	当量直径 Cell equivalent diameter/μm	细胞圆度 Cell roundness	分形维数 Fractal dimension
水蜜桃Honey peach	12 067.85±108.18 a	445.36±11.63 a	123.99±0.56 a	0.77±0.04 b	1.93±0.01 a
蟠桃Flat peach	9 434.66±301.51 b	386.82±8.74 c	109.62±1.76 b	0.79±0.04 b	1.94±0.01 a
油桃Nectarine	12 339.77±199.98 a	425.41±5.64 b	125.38±1.02 a	0.86±0.11 a	1.90±0.01 b
黄桃Yellow peach	4 462.90±58.37 c	263.81±6.96 d	7 5.40±0.49 c	0.74±0.03 b	1.94±0.01 a

样品 Sample	弹性模量 Elastic modulus/MPa	屈服力 Yield force/N	屈服能 Yield energy/J	最大应力 Maximum stress/MPa	硬度 Hardness/g
水蜜桃Honey peach	6.44±0.71 a	52.64±12.64 b	49.52±11.38 c	0.09±0.02 a	5 590.54±329.25 c
蟠桃Flat peach	5.92±0.80 b	51.58±16.15 b	50.12±16.86 c	0.09±0.03 a	5 353.25±402.34 c
油桃Nectarine	6.78±0.65 a	65.18±5.94 a	61.24±5.24 b	0.11±0.01 a	7 589.45±521.90 a
黄桃Yellow peach	6.80±0.12 a	67.71±3.34 a	65.13±2.71 a	0.12±0.01 a	6 989.11±511.10 b

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