Comparison Analysis of Physical Characteristics of ‘Muzao’ Fruit with Different Maturities
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Abstract:
In order to make full use of ‘muzao’ fruit resources and explore the utilization value of ‘muzao’ with different maturities, the changes of physical characteristics (such as edible rate, color and texture) of ‘muzao’ fruits with different maturities were compared and analyzed through using ‘muzao’ at the white ripe stage, half red stage and full red stage as the test materials. The results showed that of the fruits at the white-ripe and half-red-ripe and full-red-ripe stages had relatively high edible rate (>94%). During the transition period from the white-ripe stage to the half-red-ripe stage tthen the full-red-ripe stage, the a value of the fruit peel increased from -6.10 to 27.92, the ∆E value increased from 50.63 to 74.31, the L value and b value decreased from 68.90 and 41.68 to 34.95 and 29.12, respectively. The color of the peel gradually changed from bright white, green yellow to dark red, and the color difference increased (P<0.05). The L value and a value of the fruit flesh increased from 75.49, -8.53 to 80.24, -5.73, respectively. The b value and ∆E value decreased from 32.68 and 40.00 to 25.25 and 30.76, respectively. The flesh color changed gradually from dark green to greenish white, and the color difference decreased (P<0.05). The firmness and chewiness of ‘muzao’ fruit decreased from 13.39 and 7.16 at the white-ripen stage to 7.68 and 5.26 at the full-red-ripe stage, respectively. The adhesiveness increased from 0.79 to 2.13. The cohesiveness and elasticity changed very little, ranging from 0.22 to 0.28 and 2.12 to 2.56, respectively, and becoming essentially constant after the white-ripe period. Therefore, that the ‘muzao’ fruits at the white-ripe stage and half-red-ripe stage have good economic perspective for processing, though the color quality and texture quality of ‘muzao’ fruits with different maturities differ. For fruit processing and utilization, the effects of raw fruit material’s color and texture characteristics on the process parameters and the sensory quality of final product should be considered. The research results provide a theoretical basis for the early harvest, processing and utilization of ‘muzao’ fruit, which is of great significance for promoting the healthy development of ‘muzao’ industry and guiding production practice.
