Methods for Testing Strawberry Fruit Firmness
Methods for Testing Strawberry Fruit Firmness
复制标题
草莓果实硬度的测试方法
DOI：
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发表时间：
2005
期刊：
影响因子：
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通讯作者：
S. Vestrheim
中科院分区：
文献类型：
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作者：
A. Døving;F. Måge;S. Vestrheim
摘要果实硬度是草莓的一个重要品质性状，但变异较大。水果.测试时的遗传背景、生长条件和果实构成（成熟度、大小、收获后处理、内部温度等）影响果实硬度。果实硬度数据也受到所用方法的影响，草莓果实硬度测试没有通用的标准化方法。文献中报道了许多仪器和技术。这些方法中的大多数测量刺穿、穿透水果或使水果变形所需的力。尽管如此，仪器的物理差异，他们测量的质地成分，或与他们相关的水果处理技术，导致可变的结果。通常情况下，低相关性的结果从不同的方法found. In本文中，设备和技术的草莓果实硬度测试和它们的整体适用性通过作为一个标准的方法进行了审查和讨论。考虑到成本、时间效率、准确性和再现性，使用手持式电子仪器Bareiss HHp-2001-Fff的方法似乎是测量单个浆果硬度的有效方法。当测量多果样品的硬度时，艾森胡特方法似乎非常有用。Instron和质构分析仪是先进的仪器，提供可靠的结果，但它们昂贵且耗时。在许多情况下，两种方法应该结合起来，以获得可靠的结果。在所有情况下，样本量应至少为25个水果。
Abstract Fruit firmness is an important, but highly variable quality characteristic of strawberry (Fragaria xananassa Duch.) fruit. Both genetic background, growing conditions and fruit constitution at the time of testing (degree of ripeness, size, post-harvest handling, internal temperature, etc.) affect fruit firmness. Fruit firmness data is also influenced by the methods used, and there is no common standardized method for fruit firmness testing in strawberry. Many instruments and techniques are reported in the literature. Most of these methods measure the force needed to puncture, penetrate or deform the fruit. Despite of this, the physical differences in instrumentation, in the textural components they measure, or in fruit handling techniques associated with them, lead to variable results. Often, low correlations between results from different methods are found. In the present paper, the equipment and techniques for strawberry fruit firmness testing and their overall suitability for adoption as a standard method are reviewed and discussed. Considering cost, time efficiency, accuracy and reproducibility, methods using the Bareiss HHp-2001-Fff, a handheld electronic instrument, appear to be efficient for measuring the firmness of single berries. When measuring multi-fruited samples for firmness, the Eisenhuth method seems to be very useful. The Instron and the Texture Analyzer are advanced instruments, giving reliable results, but they are expensive and time-consuming. In many cases, two methods should be combined to obtain reliable results. In all cases, the sample size should be at least 25 fruits.