两种气体熏蒸处理对蓝莓果实采后品质影响的多变量分析  

Multivariate Analysis of Two Gas Fumigation Treatment on Fruit Quality of Blueberry fruit during Postharvest Periods

作　　者：蔡琦玮[1] 安琳 何欣萌[1] 王贵禧[2] 李丽萍[1] 王友升[1] 

机构地区：[1]北京工商大学食品学院北京市食品添加剂工程技术研究中心 北京市食品风味化学重点实验室,北京100048 [2]北京工商大学食品学院北京市食品添加剂工程技术研究中心 北京市食品风味化学重点实验室,北京100048

出　　处：《中国食品学报》2015年第7期94-102,共9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项目(201204402);北京市属高等学校高层次人才引进与培养计划项目(CIT&TCD201504008)

摘　　要：采用多变量分析法研究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6℃贮藏期间品质及感官评价指标变化的影响。结果表明:1-MCP或与ClO2复合处理可促进蓝莓果实可溶性固形物的下降;贮藏21 d时,1-MCP或ClO2单独处理或两者复配处理均可延缓蓝莓果实固酸比、果皮L*值的下降,亦可有效延缓蓝莓果实坚硬度、甜度、酸度下降,增加蓝莓果实香气和风味,改善果实的品质。主成分分析结果表明,75μg/L ClO2对贮藏前期蛋白质、可溶性固形物、色泽的影响较为明显。贮藏后期,5μl/L 1-MCP对果实风味、品质评价和坚硬度的影响较为显著;而25μg/L ClO2对蓝莓果实果肉b*值、色泽的影响较显著。偏最小二乘分析和通径分析表明,果皮a*值和L*值对蓝莓果实风味的影响主要是通过可溶性固形物值的间接效应达到的,且风味与果皮L*值呈高度负相关关系;总酸和固酸比对蓝莓果实品质的影响通过甜度、香气、风味等感官指标体现;甜度、色泽、坚硬度均与风味、品质评价存在极显著正相关关系,而风味、品质评价与酸度、果皮L*值呈高度负相关关系;坚硬度、甜度、酸度、风味均为评价蓝莓果实品质优劣的关键因素。The present study investigated the influence of 1-methylcyclopropene, chlorine dioxide on fruit quality and sensory evaluation index of blueberry fruit at 6 ℃ using multivariate analysis. The results showed that 1-methylcyclopropeneor or the combination with chlorine dioxidesignificantly promoted thedecrease of fruit soluble solid content. In addition, 1-methylcyclopropene, chlorine dioxide or the combination delayedthe decrease of soluble solids contentto total acid（SSC/TA）, and b＊value of blueberry fruit. Both chlorine dioxide and 1-methylcyclopropenedelayed the decrease firmness, sweetness, acidity, and improved the flavor and aroma as well as the quality of blueberry fruit.Principal component analysis（PCA） showed that protein content, SSC and color was mainly influenced by 75 μg/L chlorine dioxideat the early stage of storage. 5 μl/L 1-methylcyclopropeneshowed a significant impact on flavor, firmness and quality,whereas b＊value and color of blueberry fruit was mainly influenced by 25 μg/L chlorine dioxideat the later stage of storage. Partial least squares regression（PLSR） and path analysis showed that flavor was correlated strongly in a negative manner with L＊value and was affected mainly by L＊and a＊value and as a result of its indirect effect on SSC. Sensory indicators such as sweetness, aroma and flavor could reflect the influence of quality impacted by total acid andsoluble solids content to total acid（SSC/TA）. In addition, a high positive correlation between sweetness, flavor, color, stiffness and quality was observed, while there are a highly negative correlation between flavor, quality and acidity, peel L＊value. Stiffness, sweetness, acidity, and flavor are the key factors of the evaluation of blueberry fruit quality.

关 键 词：蓝莓 1-甲基环丙烯 二氧化氯 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]