| 摘要: |
| 【目的】研究苹果果实品质性状仪器测定值与感官评价的定性定量关系，建立简便易行、客观准确的果实品质评价方法，为苹果新品种选育研究中杂种后代果实品质的分析和评价奠定基础。【方法】以‘富士’ב粉红女士’、‘秦冠’ב富士’、‘富士’ב嘎拉’3个杂交组合的481株杂交后代为试材，用仪器测定果实的果皮色差、硬度、可滴定酸、可溶性固形物等指标，以专业人员对果实表色、质地、风味3个感官性状进行主观评判，运用统计学方法分析二者的定性定量关系，初步建立苹果果实品质的量化评价方法。【结果】果实性状的感官评价与仪器测定存在极显著的线性相关关系，建立了表色、质地、风味分别与仪器测定指标色差、硬度、可滴定酸和固酸比的量化评价的预测模型。（1）果实表色与仪器测定中L*值和b*值极显著负相关、与a*值极显著正相关，质地与硬度极显著正相关，风味与可滴定酸极显著正相关、与固酸比极显著负相关。（2）不同表色类型对应的L*值、a*值、b*值的分级区间：0（黄色）为73.06～74.69，-7.68～-6.04，42.98～44.61；1（淡红）和2（橙红）为62.23～66.05，3.74～11.59，30.44～34.88；3（粉红）为59.71～64.29，8.85～16.36，27.47～31.83；4（鲜红）为52.16～55.22，15.55～17.96，24.64～26.79；5（红）为56.56～59.13，13.55～16.62，26.34～28.38；6（浓红）和8（褐红）为49.55～54.88，17.62～22.84，22.28～26.75；7（紫红）为46.84～51.91，18.90～24.01，19.20～22.27。（3）不同质地类型对应的硬度分级区间：1（松软）为≤5.15 kg/cm2，3（绵软）和5（松脆）为7.19～7.47 kg/cm2，7（硬脆）和9（硬）为≥8.43 kg/cm2。（4）不同风味类型对应的可滴定酸和固酸比的分级区间：甜为≤0.36%，≥54.62；酸甜为0.36%～0.44%，36.16～44.88；甜酸为0.49%～0.55%，29.07～33.03；酸为0.57%～0.64%，24.35～27.93；极酸为≥0.63%，≤20.21。【结论】提出了一种基于感官评价和仪器测定相结合的苹果杂交后代定量评价方法，可用于苹果果实品质评价，特别是杂交后代果实评价。 |
| 关键词: 苹果；品质评价 感官性状；理化指标 |
| DOI： |
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| 基金项目:现代农业产业技术体系建设专项（CARS-28）；国家自然科学基金项目（31471845）；国家科技支撑计划项目（2014BAD16B06）；西北农林科技大学基本科研业务费专项（2014YB086） |
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| Quantitative evaluation of fruit quality of apple hybrids |
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JIANG Xiaobing,WANG Yajie,YANG Huijuan,et al
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| Abstract: |
| 【Objective】This research studied the relationships between instrumental measurements and sensory analysis for different apple fruits and established an academic appraisal system for quality of apple hybrids.【Method】Instrumental parameters including instrumental color,firmness,soluble solids content,and titratable acidity and 3 sensory attributes (color,texture,and flavor) of 481 hybrids were determined and statistical tests were performed to correlate sensory analysis and instrumental texture measurements to establish an quantitative evaluation method of fruit quality.【Result】There were wide correlations between sensory attributes and instrumental parameters and predictive models were obtained by statistical analysis.(1) Color had positive correlation with L* value and b* value and negative relation with a*.Sensory flavor was significantly positively related with titratable acidity but negatively related with soluble solids content.A significantly positive correlation was found between texture and firmness.(2) Level ranges of L* value,a* value and b* value to different color types:0(yellow) is 73.06－74.69,-7.68－-6.04,42.98－44.61;1(light-red) and 2(orange-red) is 62.23－66.05,3.74－11.59,30.44－34.88;3(pink) is 59.71－64.29,8.85－16.36,27.47－31.83;4(bright red) is 52.16－55.22,15.55－17.96,24.64－26.79;5(red) is 56.56－59.13,13.55－16.62,26.34－28.38;6(concentrated-red) and 8(purple-red) is 49.55－54.88,17.62－22.84,22.28－26.75;and 7(brown-red) is 46.84－51.91,18.90－24.01,19.20－22.27.(3)Level ranges of firmness to different texture types:1(very soft) is ≤5.15 kg/cm2;3(soft) and 5(crisp) is 7.19－7.47 kg/cm2;7(firm) and 9(very firm) is ≥8.43 kg/cm2.(4) Level ranges of titratable acidity and ratio of TSS to TA to different flavor types:sweet is ≤0.36%,≥54.62;slight-sweet is 0.36%－0.44%,36.16－44.88;tart-sweet is 0.49%－0.55%,29.07－33.03;tart is 0.57%－0.64%,24.35－27.93;and extremely tart is ≥0.63%,≤20.21.【Conclusion】An identification method based on combination of sensory attributes with instrument measurement was proposed,which was suitable for fruit quality assessment,especially for apple hybrids. |
| Key words: apple quality evaluation sensory attributes instrumental indices |
