Correlation network analysis identified the key interactions of texture profiles with the sensory, physical, and organoleptic properties of cherry tomato cultivars grown under salt stress
Correlation network analysis identified the key interactions of texture profiles with the sensory, physical, and organoleptic properties of cherry tomato cultivars grown under salt stress
复制标题
相关网络分析确定了盐胁迫下生长的樱桃番茄品种的质地特征与感官、物理和感官特性之间的关键相互作用
DOI：
10.1016/j.scienta.2021.110754
复制
发表时间：
2022
影响因子：
4.3
通讯作者：
Higashijima Mai
中科院分区：
文献类型：
--
作者：
Zushi Kazufumi;Higashijima Mai
质地特性对消费者对新鲜番茄的欣赏和接受起着重要的作用。本研究的目的是澄清盐胁迫（50和100 mM NaCl）对质地剖面的影响是否取决于樱桃番茄的品种和/或组织类型，并使用相关网络分析直观地识别质地与感官和消费者感官特性的相互作用。根据樱桃番茄品种、应力强度、桁架和组织（外果皮、室、隔膜），盐胁迫对质地剖面的影响不同。盐胁迫下果实的外果皮的内聚性、胶粘性、咀嚼性和室的内聚性均高于对照果实，但其影响因品种而异。感官特性，如整体味道，甜度，和皮肤硬度和几个感官特性是1.2-1.7倍，在盐胁迫水果比对照水果。虽然在相关网络分析中，对照果实网络中的质地特性与感官特性没有相互作用，但盐胁迫果实中质地特性（如内聚性）与其他性状的连通性随着盐胁迫强度的增加而增加。在网络结合所有的治疗，最连接的节点是凝聚力，凝聚力是关键因素，提高盐胁迫番茄的感官和感官特性，虽然效果是品种和组织特异性。因此，相关网络分析提供了直观的洞察质地特性与感官和感官特性的相互作用。
Textural properties play an important role in the appreciation and acceptance of fresh tomatoes by consumers. This study aimed to clarify whether the effect of salt stress (50 and 100 mM NaCl) on texture profiles depends on the cultivars and/or tissue types of cherry tomatoes and visually identify the interactions of texture with organoleptic and consumer sensory properties using correlation network analysis. The effect of salt stress on texture profiles differed according to the cherry tomato cultivar, stress intensity, truss, and tissue (outer pericarp, locule, septa). The cohesiveness, gumminess, and chewiness of the outer pericarp and the cohesiveness of the locule were higher in salt-stressed fruit than in control fruit, but the effect was cultivar-dependent. Sensory properties such as overall taste, sweetness, and skin hardness and several organoleptic properties were 1.2–1.7-fold higher in salt-stressed fruit than in control fruit. Although no textural properties interacted with sensory properties in the control fruit network in correlation network analysis, the connectivity of textural properties such as cohesiveness with other traits in salt-stressed fruit increased with increasing salt stress intensity. In the network combining all treatments, the most connected node was cohesiveness, and cohesiveness was the key factor that enhanced the sensory and organoleptic properties of salt-stressed tomatoes, although the effects were cultivar- and tissue-specific. Thus, correlation network analysis provided visual insights into the interactions of textural properties with organoleptic and sensory properties.
登录
查看更多内容
传统番茄品种（Solanum lycopersicum L.）的仪器质构特征及其与消费者质构偏好的关系
影响因子：
4
作者：
A. Lázaro;L. Ruiz
通讯作者：
L. Ruiz
温室产品质量和评估。
DOI：
10.1079/9781789244830.0246
发表时间：
2021
期刊：
Hydroponics and protected cultivation: a practical guide
影响因子：
--
作者：
L. Morgan
通讯作者：
L. Morgan
利用相关网络分析来识别盐胁迫下生长的番茄品种的感官属性和感官成分的差异
影响因子：
4.3
作者：
Zushi;K.;Matsuzoe;N.
通讯作者：
N.
影响因子：
1.9
作者：
Aurand, Remy;Faurobert, Mireille;Bertin, Nadia
通讯作者：
Bertin, Nadia
盐度对营养膜番茄光合产物分布和碳水化合物代谢的影响
影响因子：
--
作者：
Takeshi Saito;N. Fukuda;C. Matsukura;S. Nishimura
通讯作者：
S. Nishimura