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

doi:10.3969/j.issn.1004-1524.20231310

Acta Agriculturae Zhejiangensis ›› 2024, Vol. 36 ›› Issue (12): 2705-2718.DOI: 10.3969/j.issn.1004-1524.20231310

• Horticultural Science • Previous Articles Next Articles

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

Abstract

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

CLC Number:

S662.1

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.

Figures/Tables 12

References 55

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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

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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