不同包装膜处理杏鲍菇品质的主成分分析与综合评价  

Principal component analysis and comprehensive evaluation on quality of Pleurotus eryngii packaged by different preservative films

作　　者：谢丽源[1] 郑林用[1] 彭卫红[1] 唐杰[1] 黄忠乾[1] 谭伟[1] 甘炳成[1] 

机构地区：[1]四川省农业科学院土壤肥料研究所,四川成都610066

出　　处：《食品工业科技》2016年第13期238-244,共7页Science and Technology of Food Industry

基　　金：国家科技支撑计划课题(2013BAD16B00);国家现代食用菌产业技术体系项目(CARS24);省财政现代农业技术创新与示范专项(2014CXSF-029)

摘　　要：本文采用主成分分析法对气密性和阻隔性不同的包装膜包装处理下杏鲍菇品质的影响进行定量分析,建立综合评价函数,以此筛选最佳包装材料。结果表明,9个生理生化检测指标进行主成分分析可简化为2个主成分,累积方差贡献率为83.203%,能够较好地反映原始数据的信息;综合主成分分析显示,不同包装膜处理杏鲍菇的综合品质得分从高到低为:高压低密度聚乙烯(LDPE)>聚丙烯(OPP)>低压高密度聚乙烯(HDPE)>聚乙烯(PE)>乙烯-乙酸乙烯共聚物(EVA)>未包装(CK)。由此可见,包装膜有利于杏鲍菇贮藏保鲜,且LDPE包装材料的保鲜效果最佳。in this paper, the effect of fresh-keeping film on quality of P. eryngii were analyzed by principal component analysis method, and assessment model was established, by which the best packaging materials was screened.The results showed that 9 traits were consolidated into 2 principal components which accounted for 83.203% of total variation.Comprehensive principal component analysis showed that the order of comprehensive quality of P. eryngii under different fresh- keeping film was LDPE 〉 OPP 〉 HDPE 〉 PE 〉 EVA 〉 CK. Thus, the packaging film was conductive to mushroom preservation,and LDPE was the best for preservation.

关 键 词：杏鲍菇 包装膜 主成分分析 品质 综合评价 

分 类 号：TS284.2[轻工技术与工程—食品科学与工程]