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首页> 外文期刊>The Philippine Agricultural Scientist >Physicochemical and textural properties of pomelo (Citrus maxima Merr. cv. Kao Nam Pueng) fruit at preharvest, postharvest and during the commercial harvest period.
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Physicochemical and textural properties of pomelo (Citrus maxima Merr. cv. Kao Nam Pueng) fruit at preharvest, postharvest and during the commercial harvest period.

机译：柚果实在收获前，收获后和商业收获期的理化和质地特性。柑桔（ Citrus maxima Merr。cv。Kao Nam Pueng）果实的物理化学和质地特性。

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摘要

We used the plate compression test and the puncture test to study the physicochemical and textural properties of pomelo (Citrus maxima Merr. cv. Kao Nam Pueng) from the end of cell enlargement to the mid-maturation period, which also included the commercial harvest period. The CIE lightness (L*) and CIE blue-yellow (b*) color coordinates of the peel increased over time, while CIE red-green (a*) decreased. Pomelo fruits at preharvest and during commercial harvest were of acceptable taste and quality with a soluble solids content (SSC) to acidity (A) ratio of 10:16. While firmness of the fruit decreased with maturity, the elasticity properties remained the same. The flavedo was tougher; lamella and flesh strength decreased; and albedo strength remained the same, indicating that the physiological structure of the albedo may not have changed during this stage. L* and b* were correlated with the strength of the lamella (RM), the penetrating force (PFF) and energy (PEF) in the flesh of pomelo. SSC/A was correlated with the weight of the fruit, L*, a*, b* of the peel, PFF and PEF, and as indicated by results of the non-destructive test, the flavor and flesh texture could be monitored during the maturation stage. SSC and A were correlated with RM, and A with PFF and PEF. The deformation ratio correlated well with average firmness (AF) of the fruit, which indicated that the ability of the fruit to perceive strain depended on the AF. This study is unique in demonstrating the change and correlation among the physicochemical and textural properties of pomelo during maturation.
机译：我们使用了平板压缩试验和穿刺试验研究了从细胞扩增结束到成熟中期的柚子的理化特性。其中还包括商业收获期。果皮的CIE亮度（L *）和CIE蓝黄色（b *）颜色坐标随时间增加，而CIE红绿色（a *）减少。柚子在收获前和商业收获时的果实具有良好的口味和质量，可溶性固形物（SSC）与酸度（A）的比率为10:16。虽然水果的硬度随着成熟而降低，但弹性特性保持不变。 Flavedo更加坚固;薄片和果肉强度下降;反照强度保持不变，表明该阶段反照率的生理结构可能没有改变。 L *和b *与柚子的薄板强度（RM），穿透力（PFF）和能量（PEF）相关。 SSC / A与水果的重量，果皮的L *，a *，b *，PFF和PEF相关，并且如无损检测结果所示，可以在生产过程中监测风味和果肉质地。成熟阶段。 SSC和A与RM相关，A与PFF和PEF相关。变形率与果实的平均硬度（AF）密切相关，这表明果实感知应变的能力取决于AF。这项研究在证明柚子在成熟过程中其理化性质之间的变化和相关性方面是独特的。

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