荔枝果皮褐变程度的数学模型研究(英文)  

A study of mathematical models for determining the browning degree of litchi pericarp

作　　者：吴振先[1] 季作梁[1] 韩冬梅[2] 陈维信[1] 朱世江[1] 苏美霞[1] 

机构地区：[1]广东省果蔬保鲜重点实验室华南农业大学园艺学院,广州510642 [2]广东省农业科学院果树研究所,广州510640

出　　处：《果树学报》2006年第5期695-698,共4页Journal of Fruit Science

基　　金：广东省科技厅重点项目(B202);广东省果蔬保鲜重点实验室资助项目(20050103)。

摘　　要：为了明确荔枝采后果皮褐变的程度,为生产上的分级和研究中定量果皮的褐变程度提供依据,以淮枝、糯米糍、桂味为材料,研究了采后其果皮颜色变化过程中亮度(L*)、色饱和度(C*)、色度角(h)值及a*值和b*值的变化规律,探讨这些指标与褐变程度的关系,并推导出褐变与这些指标变化相关的方程式。结果表明,色度指标L*,a*,b*和C*值的变化均可用于衡量荔枝果皮的褐变程度,其中以C*值的相关性最高,并确定了3个品种荔枝C*值与褐变程度的对应关系,将荔枝果皮褐变程度数量化,建立荔枝果皮褐变程度的数学模型。Browning is one of the most important factors affecting the postharvest fruit quality of litchi （Litchi chinensis Sonn.）. Huaizhi, Nuomici and Guiwei cultivars were used as materials to quantify the degree of pericarp browning after harvest. Changes in brightness （L＊）, chroma （C＊）, hue angle （h）, a＊ and b＊ were determined during postharvest browning of pericarp. The correlations of these changes and browning are discussed, and equations between color indices and browning degree were developed. The results indicated that, color indices of L＊, a＊, b＊ and C＊ could be used to quantify the browning degree and C＊ value was most highly correlated to the browning degree. Based on the linear correlation between C＊ and browning degree, a mathematical model for quantifying postharvest browning of litchi was developed.

关 键 词：荔枝(Litchi CHINENSIS Sonn.) 果皮 褐变 数学模型 

分 类 号：S667.1[农业科学—果树学]