关键词: 梨, 果实, 软化, 质地特性, 物性分析仪

Abstract: To evaluate the formation and change of texture properties，fruit of Pyrus bretschneideri Rehd.‘Yali’and Pyrus ussuriensis Maxin.‘Jingbaili’were taken as the materials to determine the related-texture parameters by using Texture analyzer. The results showed that the texture-related parameters，such as fracture，springiness，chewiness，adhesiveness and cohesiveness，could be used to evaluate texture properties of pear fruit. For‘Yali’pear，the values of all texture-related parameters changed weakly. The hardness was positive correlation of 0.01 levels with fracture，and these two parameters were also 0.01 levels of positive correlation with chewiness. But no significant differences were observed on the other texture-relate parameters. On the contrary，the value of each texture parameter showed a greater change in‘Jingbaili’pear fruit. Also，there was 0.01 level of positive relationship between the hardness and fracture. Both hardness and fracture had 0.05 level of negative relation with adhesiveness，while had significantly positive relationship with springiness and chewiness，and the significant positive correlation was seen between chewiness and adhesiveness. All above results indicated that the hardness，fracture，springiness and chewiness can be used as the main index to evaluate fruit texture，while the parameters like adhesiveness and cohesiveness would response for the subtle texture changes.

Key words: Pyrus, fruit, softening, texture property, texture analyzer