1-甲基环丙烯和二氧化氯对蓝莓低温贮藏期间品质影响的多变量分析  

Multivariate Analysis of the Influence of 1-Methylcyclopropene and Chlorine Dioxide on Fruit Quality of Blueberry during Low Temperature Storage

作　　者：王友升[1] 蔡琦玮[1] 安琳 梁丽松[2] 王贵禧[2] 刘永国[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实验室,北京100091

出　　处：《中国食品学报》2014年第5期253-258,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家林业公益性行业科研专项(201204402)

摘　　要：利用多变量分析方法探讨1-甲基环丙烯(1-MCP)和二氧化氯(ClO2)及其复配处理对蓝莓果实品质的影响。结果表明,1-MCP处理或与ClO2复合处理,均可有效延缓蓝莓果实硬度、果皮L值及品质下降,提高总酸含量;单独使用1-MCP、ClO2及其复配处理,均可有效抑制蓝莓果实甜度、酸度和色泽下降。主成分分析结果表明,蓝莓果实贮藏前期及其货架期间果皮b*值、固酸比发生较大变化,而果皮a*值在贮藏后期及其货架期间变化较为明显;ClO2处理对果实贮藏前期的果皮a*值影响较为显著,而低温贮藏前期的货架期期间,果皮a*值主要受1-MCP影响;47d后1-MCP对蓝莓果皮b*值、固酸比的影响更显著。通径分析结果表明,品质评价与SSC呈显著负相关,与果皮b*值呈极显著负相关性,与甜/酸呈极显著正相关性,其中SSC、甜/酸和香气均通过甜度对品质评价产生影响。The present study investigated the influence of 1-methylcyclopropene, chlorine dioxide on fruit quality of blueberry fruit at I℃ as well as subsequent shelf life at 20 ℃ using multivariate analysis. The results showed thaffruit firmness, soluble solid content, total acid, peel L＊ and b＊ valuedecreased, whereaspeeI a＊ value increased during postharvest storage. 1-methylcyclopropeneor combination with chlorinedioxidesignificantlyredueed thedeerease of fruit firm- ness, peel L＊ valueas well as quality, whereas promote the total acid of blueberry fruit. In addition, 1-methylcyclo propene, chlorine dioxide or the combination suppressedthe decrease of sweetness, acidity and color of blueberry fruit. Principal component analysis（PCA） showed that in comparison with control fruits, the ratio of soluble solids contentto total acid （SSCFFA） and peel b＊ value of blueberry fruitchangesgreatly at the early stage ofstorage and shelf life, whereaspeel a＊ value changed greatlyat the later stage of storage and shelf life. Peel a＊ valueofblueherry fruit was influenced significantly by chlorinedioxideat the early stage ofstorage, but greatly influenced by 1-methylcyclopropene at the early stage of shelf life. SSC/T Aandpeel b＊ value of blueberry fruit were influenced significantly by 1-methylcyclopropene at the later stage of shelf life. The results of path coefficient analysis indicated that quality was significant positively correlated with sweetness. In contrast, qualitywas correlated strongly in a negative manner with peel b＊ value and in a positive manner with sweetness/acidity in blueberry. SSC, sweetness/acidity and aromaeould reflect the quality of blueberryimpaeted by sweetness.

关 键 词：蓝莓 1-MCP CLO2 品质 多变量分析 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]