INRAE, Avignon University, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France.
INRAE, ONIRIS, Unité Statistiques, Sensométrie, Chimiométrie (StatSC), F-44322 Nantes, France.
Food Chem. 2022 Oct 1;390:133088. doi: 10.1016/j.foodchem.2022.133088. Epub 2022 Apr 27.
This study was designed to have the absolute definition of 'one apple to one puree', which gave a first insight into the impacts of fruit inter-variability (between varieties) and intra-variability (between individual fruits) on the quality of processed purees. Both the inter-variability of apple varieties and the intra-variability of single apples induced intensive changes of appearance, chemical and textural properties of their corresponding microwave-cooked purees. The intra-variability of cooked purees was different according to apple cultivars. Some strong correlations of visible-near infrared (VIS-NIR) spectra were observed between fresh and cooked apples, particularly in the regions 665-685 nm and 1125-1400 nm. These correlations allowed then the indirect predictions of puree color (a* and b*, RPD ≧ 2.1), viscosity (RPD ≧ 2.3), soluble solids content (SSC, RPD = 2.1), titratable acidity (RPD = 2.8), and pH (RPD = 2.5) from the non-destructive acquired VIS-NIR spectra of raw apples.
本研究旨在对“一个苹果对应一份果泥”进行绝对定义，首次深入了解了水果品种间变异性（品种间）和品种内变异性（单果间）对加工果泥品质的影响。苹果品种间的变异性和单个苹果品种内的变异性都会导致其相应微波蒸煮果泥的外观、化学和质地特性发生剧烈变化。蒸煮果泥的品种内变异性因苹果品种而异。在新鲜苹果和蒸煮苹果之间观察到可见-近红外（VIS-NIR）光谱之间存在一些强烈的相关性，特别是在 665-685nm 和 1125-1400nm 区域。这些相关性允许从生苹果非破坏性采集的 VIS-NIR 光谱间接预测果泥的颜色（a和 b，RPD≥2.1）、粘度（RPD≥2.3）、可溶性固形物含量（SSC，RPD=2.1）、可滴定酸度（RPD=2.8）和 pH 值（RPD=2.5）。
