摘要：
In this experiment,fresh yellow peaches grown in warm and humid were processed into canned peaches.Sensory evaluation of fresh and canned peaches was performed in terms of color,aroma and flavor and physical attributes,and flesh color difference and texture properties were also determined on fresh fruits.It was found that the sensory quality of fresh and caned yellow peaches could be divided into five grades based on 19 quality indices.Out of these quality indices,seven were selected as key technical indices based on our data combined with market requirements for objective evaluation of the fresh and canned samples.The results showed that fruit hardness,elasticity,and adhesive force were all positively correlated with the quality of the cans.The percentage decrease in texture properties of fresh fruits after processing into cans was in the decreasing order of elasticity ＞ adhesive force ＞ hardness.Total color difference (DE*) value was positively correlated with flesh color.When the DE* value of fresh fruits was close to 50,that of canned products was at a higher level;when the value was changed by more than 10％,the color of the flesh was dark orange.The cultivar Jinlu No.4 was found to be more suitable to be processed into cans,which exhibited average scores for overall quality,integrity,flesh color,aroma,texture and flavor of 1.63,1.13,0.88,0.75,0.75,and 1.50,respectively.Meanwhile,its average fruit weight was 183.16 g with a longitudinal diameter of 7.04 cm,a transverse diameter of 7.10 cm and a flesh thickness of 2.24 cm and the edible part and the stone accounted for 81.48％,and 6.31％ of total fruit weight,respectively.The hardness,elasticity,adhesive force and DE* value were 16.6 g,0.42 mm,2.0 g and 56.39,respectively.%本实验通过对黄桃果实进行解剖,采用目测、嗅闻、品尝的方法,运用质构和色差仪进行系统分析,研究温湿地域黄桃鲜果和罐头的感官品质特征、鲜果的物理性状、果肉色泽特性以及果肉质构特性,建立黄桃鲜果与罐头的感官品质5级综合评价标准体系、19个评价指标,将研究结果与市场相结合确定了7个关键技术指标,并对温湿地域的5个黄桃鲜果和罐头进行了客观评价分析.研究发现果肉质构的硬度、弹性以及黏力与罐头的品质呈正相关;果肉质构方面,罐头较鲜果下降率,弹性＞黏力＞硬度.总色差DE*值与果肉色呈正相关;当鲜果总色差DE*值接近50,罐头DE*值＞鲜果DE*值,且变化率超过10％时,果肉色泽艳丽呈深橙黄.筛选出优质制罐品种4号(金露),其感官品质综合评价、完整性(条桃)、肉色、香气、质地和风味的标准分析平均值分别为1.63、1.13、0.88、0.75、0.75、1.50;平均单果质量183.16 g、纵径和横径分别为7.04 cm和7.10 cm、果肉厚度2.24 cm、可食率81.48％、果核率6.31％、质构硬度16.6g、弹性0.42 mm、黏力2.0 g、总色差DE*值56.39.
