果蔬质构特征研究进展

Research progress on textural characterization of fruits and vegetables

中文关键词:  果蔬  质构  影响因素  评价模型

英文关键词:fruits and vegetables  texture  influencing factor  evaluation model

中文摘要:

      果蔬质构是一种由果蔬组分和组织结构共同影响的属性, 与果蔬品质密切相关, 一定程度上决定了消费者接受程度和保质期。近年来, 随着消费者对高品质且迎合特定口感喜好的果蔬需求的增长, 质构特征受到了广泛的关注。果胶、纤维素等细胞壁物质的含量及交联方式、组织细胞间隙分布等都会对果蔬质构产生影响。质构受到多方面因素的影响, 如品种、产地、生长期(采收期)、贮藏条件和加工条件等, 导致果蔬及其制品的质构识别与控制难度较大。该文综述了果蔬质构差异的关联因素及影响机制, 归纳了质构特征的检测方法与分析评价模型, 并对目前研究中存在的不足和未来发展方向进行了探讨, 以期为果蔬资源评价与产品质量控制提供参考。

英文摘要:

      Fruit and vegetable texture is an attribute that is influenced by both components and organization, and is closely related to its quality, which to some extent determines consumer acceptance and shelf life. In recent years, textural characterization has received widespread attention as consumer demand for high-quality fruits and vegetables that cater to specific taste preferences has increased. The content and cross-linking patterns of cell wall materials such as pectin and cellulose, and the distribution of interstitial spaces in the tissue cells all have an impact on fruit and vegetable texture. Texture is influenced by a variety of factors, such as variety, origin, growing period (harvesting period), storage conditions and processing conditions, which brings more difficulty for identifying and controlling the texture of fruits and vegetables and their products. The paper reviewed the associated factors and influencing mechanisms of texture differences in fruits and vegetables, summarized the detection methods and analytical evaluation models of texture characteristics, and discussed the deficiencies in the current research and the future development direction to provide a reference for the evaluation of fruit and vegetable resources and product quality control.