Study on Crispness Evaluation for Korla Pear Flesh by Puncture Test
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Abstract:
In this study, the second order differential (SOD) method and peak method were used to measure the jaggedness of the puncturing force-deformation curves of Korla pear flesh at different maturity stages. The jaggedness index CI, the average puncturing force Fcr, the spatial frequency of structural ruptures Nsr, the average specific force of structural ruptures fsr and the crispness work Wc with storage time of Korla pear were calculated. The changes of these five parameters during storage time of pear fruit were then analyzed combining with the microstructure observation of flesh tissue of Korla pear. Furthermore, the correlation of the five parameters with jaggedness, soluble solid content and moisture content of Korla pear was analyzed and the sensitivity of these parameters to the crispness change of Korla pear flesh was compared. There were notable differences in observed jaggedness for the puncturing force-deformation curves of Korla pear flesh at different maturity stages. Four parameters including CI, Fcr, fsr Wc, decreased gradually with the decreasing crispness of pear, while the parameter Nsr showed a rising trend. The five parameters related to jaggedness were significantly correlated with the content of soluble solids and the moisture content. The average specific force of structural ruptures fsr by peak method had the highest correlation coefficient with the soluble solid content and moisture content. Moreover, it had the highest sensitivity to the crispness changes of Korla pear. Therefore, this parameter is most suitable for evaluating the crispness of Korla pear.
