A Comprehensive Analysis of Factors Influencing Firmness Characterization in Peach and Nectarine

IF 2.5 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Xuan Luo, Huirong Xu, Zunzhong Ye
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Abstract

Penetration test is the most direct and widely recognized standard method for assessing fruit firmness. Texture analyzers are increasingly employed for accurate fruit firmness measurement, offering advantages in reducing operator errors compared to the traditional manual test. The diverse options of texture analyzers provide flexibility for users, but also present challenges for standardizing firmness measurements. In addressing these issues, factors influencing firmness characterization, including peeling, probe size, penetration speed, penetration depth, and measurement parameters were analyzed for peach and nectarine. The results show that, compared to skin-off parameters, skin-on parameters exhibited absolute advantages for the nectarine cultivar. We also found the importance of probe size selection for accurate firmness detection for different cultivars, and it appears to be closely related to whether the fruits were peeled. The peach cultivar “HJ” is suitable for using a thicker probe (8 mm) after peeling, while the nectarine cultivar “ZNJH” is suitable for using a relatively thin probe (5 mm) with the skin on. The influence of speed is relatively low; however, a penetration speed of 5 mm/s is more recommended due to its better performance in capturing firmness differences. The force values at the steady phase of force-displacement curves perform best among all tested parameters. Penetration depths of 8 and 10 mm show no significant difference, suggesting that once the steady phase is reached, the influence of penetration depth is minimal.

Abstract Image

桃、油桃硬度特性影响因素的综合分析。
渗透试验是评价果实硬度最直接、公认的标准方法。质地分析仪越来越多地用于精确的水果硬度测量,与传统的人工测试相比,它在减少操作员误差方面具有优势。纹理分析仪的多种选择为用户提供了灵活性,但也提出了标准化硬度测量的挑战。针对这些问题,分析了影响桃子和油桃硬度表征的因素,包括剥皮、探针尺寸、穿透速度、穿透深度和测量参数。结果表明,与去皮参数相比,去皮参数对油桃品种具有绝对优势。我们还发现探针大小的选择对于不同品种准确检测硬度的重要性,并且它似乎与果实是否去皮密切相关。桃品种“HJ”适合在去皮后使用较粗的探针(8mm),而油桃品种“ZNJH”适合使用较薄的探针(5mm)。速度的影响相对较低;然而,5毫米/秒的穿透速度更值得推荐,因为它在捕捉硬度差异方面表现更好。力-位移曲线稳定阶段的力值在所有测试参数中表现最好。8和10 mm的侵彻深度差异不显著,说明一旦达到稳定阶段,侵彻深度的影响最小。
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来源期刊
Journal of texture studies
Journal of texture studies 工程技术-食品科技
CiteScore
6.30
自引率
9.40%
发文量
78
审稿时长
>24 weeks
期刊介绍: The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing
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