1-MCP处理对采后红椒品质影响的多变量分析$  

Multivariate analysis of 1-methylcycloprppene(1-MCP) treatment on the quality of red pepper during post-harvest storage

作　　者：郭峰[1,2] 王毓宁[1] 罗淑芬[1] 孙玉东[3] 李鹏霞[1] 

机构地区：[1]江苏省农业科学院农产品加工所,江苏南京210014 [2]沈阳农业大学食品学院,辽宁沈阳110866 [3]江苏徐淮地区淮阴农业科学研究所,江苏淮安223001

出　　处：《食品与发酵工业》2015年第11期198-203,共6页Food and Fermentation Industries

基　　金：江苏省农业科技自主创新基金(CX(14)2119);苏北科技发展计划-科技富民强县项目(BN2012017)

摘　　要：采用单因素方差分析、主成分分析、相关性分析、偏最小二乘回归分析、通径分析5种数据分析方法,探讨了1-甲基环丙烯（1-methylcycloprppene,1-MCP）处理对常温条件下[（25±1）℃,80％～90％ RH]贮藏的“洛椒118”红椒品质的影响.结合单因素方差分析、主成分分析,结果表明：对照和处理以及不同贮藏时间的样本间具有较明显的差异,与对照相比,1-MCP处理提升了红椒的感官品质,主要对色差（b＊）、色度角（h）、呼吸强度、可溶性固形物、pH、抗坏血酸、谷胱甘肽影响较为明显;结合相关性分析、偏最小二乘回归分析、通径分析,结果表明：谷胱甘肽对感官品质有较大的正直接作用,可溶性糖和抗坏血酸通过谷胱甘肽间接对感官品质产生较大影响;可溶性固形物通过自身的直接作用和谷胱甘肽的间接作用对感官品质产生较大影响.The effectiveness of 1-MCP treatment on the quality of ＇ luojiao 118＇ red pepper at （25 ± 1） % and （90% -95% ） RH during post-harvest was analyzed by one-way analysis of variance, principal component analysis, correlation analysis, partial least squares regression, and path analysis. The results of one-way analysis and principal component anal- ysis showed that there was a significant difference between CA and CK. 1-MCP treatment improved red peppers sensory quality, and exhibited a significant influence on red peppers b ~ , h, Respiratory rate, soluble solids, pH, ascorbic acid, glutathione. The results of correlation analysis, partial least squares regression, and path analysis showed that glutathione had a great direct effect on the sensory quality, but an indirect effect on sensory quality through soluble sugar and ascorbic acid. The Soluble solids had a great direct effect on the sensory quality, and an indirect effect by glutathione.

关 键 词：1-甲基环丙烯 红椒 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]