不同采收成熟度盖县李果实贮藏品质的综合评价  

Comprehensive Evaluation of Storage Quality of Beauty Plum Fruit with Different Harvest Maturity

作　　者：侯庆英[1] 王姣[1] 范新光[1] 曹建康[1] 

机构地区：[1]中国农业大学,北京100083

出　　处：《包装工程》2015年第9期1-6,37,共7页Packaging Engineering

基　　金：公益性行业(农业)科研专项经费项目(201303075)

摘　　要：目的探讨不同成熟度盖县李果实的低温（温度±0.5℃,相对湿度80%~90%）贮藏品质,以及各指标与李果实贮藏品质关系的综合评价方法。方法以盖县李果实为材料,采用多变量分析方法研究贮藏过程中李果实硬度、可溶性固形物（SSC）、p H值、可滴定酸、失重率、出汁率、褐变度、总酚等指标的变化规律。利用主成分分析法等多变量分析方法,综合评价各指标间的相互关系,以及对李果实贮藏品质的影响。结果褐变是影响李果实低温贮藏品质较大的劣变因子,它与果实p H值存在显著正相关关系;其次是SSC和可滴定酸,它们作为内在品质因子对果实食用品质和风味特征起着重要作用。通过主成分分析构建的综合评价模型可知,高熟李果实综合得分在采收时最大;低熟、中熟盖县李果实采后品质均呈现先上升后下降的趋势,在贮藏2~4周时综合品质达到最佳,在贮藏10周时果实失水及褐变严重,失去食用价值。结论通过多变量分析方法综合分析了不同成熟度盖县李果实低温贮藏品质的变化情况及影响因素,明确了其合理的贮藏期限。The aim of this work was to investigate the comprehensive evaluation method for the low-temperature storage （±0.5℃, relative humidity 80% -90%） quality of Beauty plum fruit with different maturity, and the relationship between different indexes and fruit storage quality. Using the Beauty plum fruit as the experimental material, the changes in fruit firmness, soluble solid content （SSC）, pH value, content of titratable acid, weight loss rate, juice yield, browning degree and total phenolics during the storage were investigated by multivariate analysis. Multivariate analysis methods such as principle component analysis method was used to comprehensively evaluate the relationship among different indexes and the their influences on the storage quality of plum fruit. The results showed that browning was an important deterioration factor that badly affected the storage quality, and it had significant positive correlation with the pH value of the fruit. As the internal factors, SSC and titratable acid played an important role in the edible quality and flavor characteristics of the fruit. The comprehensive evaluation model built by principal component analysis （PCA） revealed that the high-maturity Beauty plum had the highest score when harvested, while the postharvest quality of low- and middle-maturity fruit showed a declining trend after rising, and reached the best stage after stored for 2-4 weeks. Serious water loss and browning occurred after 10 weeks storage, and the fruit lost the edible value. In conclusion, this study used multivariate analysis method to comprehensively evaluate the changes and influencing factors of the low-temperature storage quality of plum fruit with different maturity, and clarified the reasonable storage life.

关 键 词：盖县李 成熟度 贮藏品质 主成分分析 相关性分析 

分 类 号：TS206.1[轻工技术与工程—食品科学]