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食品与发酵工业  2021, Vol. 47 Issue (9): 183-190    DOI: 10.13995/j.cnki.11-1802/ts.025745
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
PCA再分析采收成熟度对桃溪蜜柚贮藏品质变化模式的影响
占敏宣1, 魏清江1, 林雄1, 李宏祥1, 陈金印1,2, 马巧利1*
1(江西农业大学 农学院,江西省果蔬保鲜与无损检测重点实验室,江西省果蔬采后处理关键技术与质量安全协同创新中心,江西 南昌,330045)
2(萍乡学院,江西 萍乡,337055)
Comprehensively analyze the effect of harvest ripening degree maturity on storage quality of Taoxi pomelo based on PCA
ZHAN Minxuan1, WEI Qingjiang1, LIN Xiong1, LI Hongxiang1, CHEN Jinyin1,2, MA Qiaoli1*
1(Jiangxi Key Laboratory for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables,Collaborative Innovation Center of Postharvest Key Technology and Quality Safety of Fruits and Vegetables in Jiangxi Province, Agricultural College,Jiangxi Agricultural University,Nanchang 330045,China)
2(Pingxiang University,Pingxiang 337055,China)
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摘要 为了解采收成熟度对桃溪蜜柚贮藏品质变化模式的影响,利用主成分分析法(principal component analysis,PCA)对盛花后178、192和208 d(即成熟度Ⅰ、Ⅱ和Ⅲ)的果实贮藏180 d过程中17个指标的变化模式进行了再分析。PCA聚类结果发现:成熟度Ⅰ分别与成熟度Ⅱ和Ⅲ交叉于主成分1。成熟度Ⅰ果实可滴定酸和固酸比较低;成熟度Ⅱ果实糖酸、风味、色泽较好;成熟度Ⅲ腐烂率和失重率较低。成熟度Ⅱ和Ⅲ的可溶性固形物、可滴定酸、L*变化提前,成熟度Ⅱ总糖变化推迟。3个成熟度果实VC、总酚变化模式分别在60~90 d和120~150 d有差异。成熟度Ⅱ贮藏品质综合得分在60~180 d内显著高于其他2个时期。基于PCA得出:桃溪蜜柚存在后熟现象,且不同采收成熟度果实光泽度、糖酸风味和抗氧化能力差异较大,但着色差异较小。盛花后192 d(成熟度Ⅱ)为桃溪蜜柚的最适采收成熟度,该时期采收的果实在贮藏90 d时品质达最佳,但考虑到更长时间贮藏腐烂率增加,因此建议在贮藏90 d后及时出库销售。
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占敏宣
魏清江
林雄
李宏祥
陈金印
马巧利
关键词:  主成分分析(PCA)  桃溪蜜柚  采收成熟度  贮藏特性  果实品质    
Abstract: In order to understand the effects of harvest maturity on storage quality of Taoxi pomelo, principal component analysis (PCA) was used to re-analyze the change mode of 17 storage quality indexes collected from Taoxi pomelo fruits with different maturity (harvested at 178, 192 and 208 days post blooming, and marked by ripening degreeⅠ, Ⅱ and Ⅲ) during the 180 days storage. PCA analysis showed that ripening degree Ⅰ crossed respectively with ripening degreeⅡ and Ⅲ on PC1. Fruits with ripening degreeⅠ showed lower TA and TSS/TA; fruits with ripening degreeⅡ showed better flavor and color; and fruits with ripening degree Ⅲ showed lower rates of rot and weight loss. Changes of TSS, TA and L* in fruits of ripening degreeⅡ and Ⅲ were earlier than ripening degreeⅠ, and Change of total sugar content was retarded in fruits of ripening degreeⅡ. Change modes of ascorbic acid and total phenols were different at 60-90 days and 120-150 days respectively, among the three maturated fruits. The comprehensive quality score of fruit with ripening degreeⅡ (> 1) was significantly higher than that of the other two maturity fruits (<0.7) within 60-180 d. Based on the results of PCA, it was concluded that Taoxi pomelo showed post-maturation progress during storage, and the glossiness, flavor and antioxidant activities were distinctively different among fruits with different ripening degree, but less different in coloration. Fruits harvested 192 days post blooming (maturity Ⅱ) displayed the best storage quality, and it is optimum to store till 90 days.
Key words:  principal component analysis    Taoxi pomelo    harvesting ripening degree    storage properties    fruit quality
收稿日期:  2020-09-29      修回日期:  2020-10-22           出版日期:  2021-05-15      发布日期:  2021-06-03      期的出版日期:  2021-05-15
基金资助: 江西省柑橘产业体系基金(jxars-07);国家自然科学基金青年项目(31501811);江西省教育厅自然科学基金(170251);江西省“2011 协同创新中心项目”(JXGS-05)
作者简介:  硕士研究生(马巧利讲师为通讯作者,E-mail:zizaishanren@163.com)
引用本文:    
占敏宣,魏清江,林雄,等. PCA再分析采收成熟度对桃溪蜜柚贮藏品质变化模式的影响[J]. 食品与发酵工业, 2021, 47(9): 183-190.
ZHAN Minxuan,WEI Qingjiang,LIN Xiong,et al. Comprehensively analyze the effect of harvest ripening degree maturity on storage quality of Taoxi pomelo based on PCA[J]. Food and Fermentation Industries, 2021, 47(9): 183-190.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025745  或          http://sf1970.cnif.cn/CN/Y2021/V47/I9/183
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