An integrated microstructural and sensory approach to describe apple texture
An integrated microstructural and sensory approach to describe apple texture
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DOI：
10.21273/jashs.128.3.0381
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发表时间：
2003-05-01
影响因子：
1.9
通讯作者：
Carbyn, S
中科院分区：
文献类型：
--
作者：
Allan-Wojtas, P;Sanford, KA;Carbyn, S
世界各地的苹果产业将受益于对新鲜苹果质地质量的改进和标准化描述。这里提出的描述是独特的，因为它集成了结构，感官和消费者信息。为了证明它的益处，24个苹果品种[Malus x sylveshis (L.)]轧机。变体domestica（伯克…）Mansf。]在两个收获季节取样，并使用微观结构和感官技术进行分析。选择的品种涵盖了一系列已知的感官纹理，并在感官和仪器研究的同时编制了显微结构剖面。各品种制备后，采用标准方法进行常规扫描电镜观察。每个品种的代表性果实在三倍放大镜下拍摄，以可视化果实的结构，组织关系，大小，形状和层内细胞的排列，以编制微观结构剖面。一个训练有素的感官小组评估了品种的脆度，表面粗糙度，海绵性，硬度，多汁性，融化程度，粉状和皮肤韧性，而消费者小组评估了喜欢程度。这些信息被编译成纹理配置文件。然后将每个样品的显微结构和质地特征组合成一个品种特征。收集品种资料建立数据库；28个市场质量样本之间微妙的相似性和差异性被解释和注意到。有了这项技术，那些具有相似感官特性的结构可以用某种形式的显微镜来识别。澄清和预测与新品种质构品质有关的参数将简化引种过程。
The apple industry worldwide would benefit from an improved and standardized description of fresh-apple textural quality. The description proposed here is unique in that it integrates structural, sensory, and consumer information. To demonstrate its benefits, 24 apple cultivars [Malus x sylveshis (L.) Mill. var. domestica (Borkh..) Mansf.] were sampled over two harvest seasons and analyzed using microstructural and sensory techniques. Cultivars were selected to cover a range of known sensory textures, and microstructural profiles were compiled in parallel with sensory and instrumental studies. Each cultivar was prepared for conventional scanning electron microscopy (SEM) observation using standard methods. Representative fruit from each cultivar were photographed at three magnifications to visualize fruit architecture, tissue relationships, and size, shape, and arrangement of cells within layers to compile the microstructural profile. A trained sensory panel evaluated the cultivars for crispness, surface coarseness, sponginess, hardness, juiciness, degree of melting, mealiness, and skin toughness while a consumer panel rated liking. This information was compiled into a texture profile. The microstructural and,texture profiles were then combined into a cultivar profile for each sample. Cultivar profiles were collected to form a database; subtle similarities and differences among the 28 market-quality samples were interpreted and noted. With this technique, those structures with similar sensory properties can be identified with some form of microscopy. Clarifying and predicting the parameters that are related to textural quality in new cultivars will streamline the introduction process.