番茄的质量因子分析及货架寿命预测  

Analysis of quality factors & prediction of shelf-life of tomato

作　　者：刘晓丹[1] 谢晶[1] 

机构地区：[1]上海水产大学食品冷藏链实验研究中心,上海200090

出　　处：《食品科技》2006年第9期65-68,共4页Food Science and Technology

基　　金：上海市科技兴农重点攻关项目[沪农科攻字(2003)第6-3];上海市教委2003年优青项目;上海市教委重点学科项目(T1102)

摘　　要：对番茄贮藏在296K、286K和276K条件下进行理化和感官评定,并利用STATISTICA软件进行因子分析,找出反映多种指标的主成分因子(品质因子)。在将理化因子与感官因子进行皮尔逊积矩相关分析的基础上验证了理化指标与感官指标设置的合理性与对应性,实验结果也表明两者之间存在一定的相关性。还依据感官因子进行了货架寿命预测,获得286￣296K温度段的货架寿命预测方程:Qs(T)=8.89×1.97(296-T)/10,并通过感官因子切分点计算代入相应回归方程,获得理化因子的限值。The chemical and physical assay and sensory analysis were conducted under 296K, 286K and 276K separately in tomato storage. By means of statsoft of factor analysis, the chemical and physical factors and sensory factors in different temperatures were extracted, which were showed to be correlated to some extent by analysis of pearson product-moment correlation. This method was proved the reasonability and correspondence between those two kinds of factors. Meanwhile, in 286～296K, the prediction function of shelf-life was calculated according to sensory factors, and therefore, the limited value of physical and chemical factors would be got by calculation of cut-off points of sensory factors which were used sequentially in the relative linear regression functions.

关 键 词：因子分析 理化因子 感官因子 皮尔逊积矩相关分析 货架寿命预测 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]