Research On Mastication Of Late Orange Base On Textural Properties

Fruit quality evaluation and analysis of nine accessions of late orange, preserved in Zigui orange Research Institute of Hubei, were studied for two consecutive years from2011to2012.In order to simplify the indices for evaluating fruit quality without decreasing the information volume contained in original indices,correlation and principal component analysis (PCA) were used to evaluate experimental results through measuring commodity quality and flavor quality. external sensory quality parameters including, weight,Fruit shape index, hardness, fruit colour and so on, inherent quality parameters including pulp fibrosis, moisture content, total soluble solids content, titratable acidity, solid acid ratio, vitamin C,taste and mastication were investigated. while Valencia orange fruit compression tests, TPA experiments and shear test were carried out, simulating the process of chewing the fruit to analyze the correlation between texture parameters and fruit fiber to explore the relationship between the quality of measurement and instrumentation.(1) Results of analysis indicated that Less fluctuation of all fruit quality traits except for fruit weight, hardness, seed number and fruit fibers were observed among nine late oranges. Principal component analysis (PCA) showed the cumulative contribution of4principal components reached93.37%, and the cumulative contribution rate of each trait increased significantly. Principal component analysis and cluster analysis could be used to describe the quality of the16indicators Valencia reduced to6categories of indicators,(2) The correlation of various parameters in the compression test and fruit fibers compared to be found：compression resistance and elastic modulus and a variety of dietary fiber was a significant positive correlation, the greater the content of the fruit fiber, the greater the resistance.In the TPA experiment, the results of the different species of orange existed significant difference, and hardness of extremely significant, the correlation of cohesion and flexibility was only between0.4-0.6; there was a significant difference in the shear test in the shear force and cut off the power, the more orange fruit fiber content, it would lead to difficultly swallow and feel slag poor;cellulose, hemicellulose and lignin content was relatively small, which was easy to swallow to be thought good quality.(3) In this study, compression experiments, TPA experiments and shear tests measured the elastic modulus, compression resistance, hardness, shear stress indicators and slag sensory evaluation indicators-fruit texture, the remaining, chew rows and juicysex showed a strong negative correlation,which was consistent with the findings of many scholars. citrus quality, recovery, adhesiveness and cohesiveness and sensory evaluation were not significantly related, with principal component regression analysis of slagthe evaluated the model, the coefficient of determination was0.978of higher precision, and texture of the instrument avoid the determination of a high degree of collinearity between the data, and could be very good for citrus slag evaluation of certain ideas.