不同气体冲击处理对草莓品质影响的多变量解析  

Multivariate Analysis of the Effect of Gas Impingement Treatment at Different Temperatures on Fruit Quality of Strawberry

作　　者：刘永国[1] 蔡琦玮[1] 杨宏伟[1] 张成金[1] 李健[1] 王贵禧[2] 王友升[1] 

机构地区：[1]北京工商大学食品学院,北京市食品风味化学重点实验室,北京100048 [2]中国林业科学院林业研究所,国家林业局林木培育重点实验室,北京100091

出　　处：《食品科学》2013年第14期324-328,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2011BAD24B03);科技部科研院所技术开发研究专项(2013EG127233)

摘　　要：利用多变量分析方法探讨了3种气体冲击处理对草莓常温及低温条件下贮藏品质的影响。结果表明,常温条件下氮气处理可抑制草莓品质、甜/酸、坚硬度、色泽、香气、风味下降;低温条件下臭氧处理减缓草莓品质的劣变,甜/酸、坚硬度、酸度、香气的下降;二氧化碳处理的草莓品质显著劣变,且甜度、坚硬度、香气、风味、总酸含量均大幅度下降。由主成分分析得,常温贮藏4d时,pH值、L*值、b*值、且溶性固形物(SSC)、甜度、硬度、a*值的变化主要受二氧化碳处理的影响,而酸度、蛋白质含量、色泽的变化主要受到氮气处理的影响;低温贮藏8d时,二氧化碳处理对固酸比、品质、风味、香气、甜/酸、总酸含量变化影响较明显;且二氧化碳处理对草莓果实贮藏品质的保鲜效果最差。结合偏最小二乘和通径分析数据表明,风味与品质呈极显著正相关,风味是影响品质的主要因子,风味对品质的影响主要是通过对坚硬度、蛋白质含量的间接效应达到的;且品质主要通过影响SSC、总酸含量、固酸比间接作用于草莓果实的风味变化。The effects of three postharvest gas impingement treatments on fruit quality of strawberry were analyzed using multivariate analysis.The results showed that nitrogen treated strawberry revealed a downward trend for the quality,flavor,aroma,color,hardness and sweetness/acidity at room temperature.Ozone treatment resulted in the delay of quality deterioration for strawberry,and a downward trend in sweetness/acidity,aroma,stiffness,acidity and firmness at low temperature.The quality of the strawberry treated with carbon dioxide was corrupted significantly and revealed a sharp fall in sweetness,firmness,flavor,aroma and total acid of strawberry during storage.The results of principal component analysis（PCA） showed that pH,L＊,a＊ and b＊ values,soluble solids content（SSC）,sweetness and firmness were affected mainly by carbon dioxide treatment,whereas acidity,protein and color were affected mainly by nitrogen treatment at room temperature.The changes in the ratio of soluble solids content to total acid（SSC/TA）,quality,flavor,aroma,total acid and sweetness/acidity in the strawberry subjected to carbon dioxide treatment were more obvious at low temperature,but carbon dioxide treatment could result in the worst storage quality of strawberry fruits.PLSR and path coefficient analysis showed that flavor revealed a highly significant correlation with quality,and was that main function index that could affect the quality of strawberry fruits and had an indirect effect on quality by firmness and protein.In contrast,fruit quality had an indirect effect on flavor by SSC,SSC/TA and total acid.

关 键 词：草莓 气体冲击处理 品质 多变量分析 

分 类 号：S609.3[农业科学—园艺学]