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V C、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。
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,ⅡandⅢ)during the 180 days storage.PCA analysis showed that ripening degreeⅠcrossed respectively with ripening degreeⅡandⅢon PC1.Fruits with ripening degreeⅠshowed lower TA and TSS/TA;fruits with ripening degreeⅡshowed better flavor and color;and fruits with ripening degreeⅢshowed lower rates of rot and weight loss.Changes of TSS,TA and L in fruits of ripening degreeⅡandⅢwere 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(maturityⅡ)displayed the best storage quality,and it is optimum to store till 90 days.
作者
占敏宣
魏清江
林雄
李宏祥
陈金印
马巧利
ZHAN Minxuan;WEI Qingjiang;LIN Xiong;LI Hongxiang;CHEN Jinyin;MA Qiaoli(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;Pingxiang University,Pingxiang 337055,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第9期183-190,共8页
Food and Fermentation Industries
基金
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)。
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
principal component analysis
Taoxi pomelo
harvesting ripening degree
storage properties
fruit quality
