代良超，肖 猛，彭毅秦，何江红^*

（四川旅游学院 食品学院，四川成都 610100）

摘要：为探究不同成熟时期百香果主要食用品质的变化，运用主成分分析及聚类分析对百香果的基本理化指标和味觉信息轮廓指标进行测定。8个成熟度百香果可分为4类，其中5、6成熟为Ⅰ类，7、8、9成熟为Ⅱ类，完熟和过熟一为Ⅲ类，过熟二为Ⅳ类。结果表明：采收成熟度对果肉色泽的影响相对较小，而对果实风味和总酚含量的影响相对较大，虽然完熟果实食用品质更好，但7成熟较其他成熟度采收更有利于采收贮藏。

关键词：“紫香1号”百香果；成熟度；电子舌；主成分分析；品质

中图分类号：TS667.9；TS201.1   文献标识码：A   文章编号：1674-506X（2020）02-0027-0006

An Analysis of the Effect of Maturity on Edible Quality of Thyme Based on Electronic Tongue and Physicochemical Characteristics

DAI Liang-chao, XIAO Meng, PENG Yi-qin, HE Jiang-hong^*

（College of Food Science, Sichuan Tourism College, Chengdu Sichuan 610100, China）

Abstract：In order to explore the influence of different ripening stages on the main food quality of passion fruit, the basic physical and chemical indexes and taste information profile indexes of passion fruit were measured by principal component analysis and cluster analysis.The results showed that the 8 maturity passion fruit could be divided into 4 categorie, among which 5, 6 maturity were Ⅰ, 7, 8, 9 maturity were Ⅱ, ripening and overripeness a is Ⅲ, overripeness b is Ⅳ. In conclusion, the effect of harvest maturity on flesh color is relatively small, but on fruit flavor and total phenol content is relatively large. Although the edible quality of ripening fruits is better, 7 ripening fruits are more beneficial to harvest and storage than other ripening fruits.

Keywords：passion fruit‘Zixiang No.1’; maturity; electronic tongue; principal component analysis; quality

doi：10.3969/j.issn.1674-506X.2020.02-005

收稿日期：2020-02-27

基金项目：四川旅游学院2018年科研创新团队（18SCTUTD04）

作者简介：代良超（1996-），男，本科。研究方向：食品加工。

*通讯作者

引文格式：代良超,肖猛,彭毅秦,等.基于电子舌和理化特征分析成熟度对百香果食用品质的影响[J].食品与发酵科技,2020,56(2):27-32.