本研究以早酥梨的果实为试验材料，通过对质构仪TPA（Texture Profile Analysis）测定模式中的测前速度、测中速度、测后速度、目标模式、压缩比例和触发力等参数进行细化设置，其中测前速度、测中速度和测后速度分别设定为1mm/s、2mm/s和3mm/s，目标模式为压缩，压缩比例设定30%、40%、50%、60%、70%和80%等6个梯度，触发力设定0.1N、0.2N和0.3N等3个梯度，感应探头为P100平板探头，取得果肉硬度、脆性、弹性、粘聚性、咀嚼度和回复性等测试指标结果，形成数据集。测定完成后对不同参数设置条件下的果实质地指标变化规律进行综合性分析评价，所得结果能够客观地反映早酥梨果实的质地特征，提出梨果实TPA模式评价中测试技术参数的合理建议，实现相关参数的优化设置，为将来果实TPA测定的参数设定提供数据支持。

Zaosu pear was used as the test material in the study, the parameters such as pre-test speed, test speed, post-test speed, target mode, strain and trigger force in the texture profile analysis ( TPA ) measurement mode were set, the pre-test speed, test speed and post-test speed were set to 1mm / s, 2mm / s and 3mm / s, the strain was set to 30%, 40%, 50%, 60%, 70% and 80%, the trigger force was set 0.1N, 0.2N and 0.3N, the induction probe is P100 flat probe, the test results including hardness, fracturability, springiness, cohesiveness, chewiness and resilience were obtained to form a data set. Then the changes of fruit texture indexes under different parameter setting conditions were comprehensively analyzed and evaluated. The results can objectively reflect the texture characteristics of Zaosu pear, and put forward reasonable suggestions for the test technical parameters in the TPA measurement mode of pear fruit, the optimal setting of relevant parameters provides data support for the parameter setting of fruit TPA measurement in the future.