数字农科院2.0

Identification and Evaluation of Flesh Texture of Crisp Pear Fruit Based on Penetration Test Using Texture Analyzer

文献类型： 外文期刊

作者： Mou, Yulu;Dong, Xingguang;Zhang, Ying;Tian, Luming;Huo, Hongliang;Qi, Dan;Xu, Jiayu;Liu, Chao;Li, Niman;Yin, Chen;Yang, Xiang

作者机构：

关键词： pear;germplasm resources;flesh texture;sensory evaluation;puncture method

期刊名称： HORTICULTURAE

ISSN：

年卷期： 2025 年 11 卷 4 期

页码：

收录情况： SCIE（2025版）

摘要： Flesh texture is an important quality trait and is related to people's preference for fruit, especially for crisp pears. Puncture tests were carried out on 156 crisp pear fruit germplasm samples to analyze the diversity level of texture traits, to clarify the correlation between sensory description evaluation and instrumental traits, and to explore the effects of fruit ripening, size, and shelf life on the change in flesh texture. The results showed that puncture parameters were significantly different between crisp pear cultivars, and the work associated with the flesh limit compression force had the highest coefficient of variation (0.281). There was a significant correlation between puncture parameters and sensory evaluation scores. The correlation between sensory score and flesh firmness was the highest, with a correlation coefficient of 0.708, indicating that hardness can significantly influence the sensory evaluation of texture. Cluster analysis based on sensory evaluation and puncture determination could divide the germplasm resources of crisp pear into five texture categories: loosen, crunchy, crisp, tight-crisp, and dense. A comprehensive texture score model, constructed by principal component analysis, showed consistency with sensory evaluation scores and proved that the combination of a puncture test and sensory evaluation is the best way to identify and evaluate the texture of crisp pear. Further analysis of the influencing factors of flesh texture showed that fruit maturity and shelf life had significant effects on flesh quality. This study provides an important reference for the standardization, evaluation, and utilization of crisp pear variety resources.

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