因子分析法综合评价冰温结合1-MCP处理对‘玉露’水蜜桃贮藏品质的影响  

Factor analysis of the effects of controlled freezing-point storage in combination with 1-MCP treatment on quality of‘Yulu'juicy peaches during cold storage

作　　者：朱麟 凌建刚 尚海涛 陈曙颖 崔燕 康孟利 

机构地区：[1]宁波市农业科学研究院农产品加工研究所.宁波市农产品保鲜工程重点实验室,浙江宁波315040

出　　处：《果树学报》2016年第9期1164-1172,共9页Journal of Fruit Science

基　　金："十二五"国家科技支撑计划课题(2012BAD38B01);宁波市农业科技攻关项目(2014C10043)

摘　　要：【目的】探索冰温结合1-甲基环丙烯（1-MCP）处理对‘玉露’水蜜桃的贮藏品质的影响,为新型保鲜技术在南方软质型水蜜桃贮运保鲜上的应用提供依据。【方法】以（3~4℃）、（0±0.5℃）为对照,考察冰温及（冰温＋1-MCP）对不同贮期、货架期水蜜桃硬度、可溶固形物（TSS）、可滴定酸（TA）、维生素C、果肉明度（L＊）、电导率、褐变率及感官评分等品质指标的影响;并采用因子分析法,对原始指标降维,从而使用1个综合指标评价各处理水蜜桃的品质保持效果。【结果】明确‘玉露’水蜜桃冰点温度在-1.5℃左右,其值与可溶性固形物显著负相关,并确定适宜的冰温库设定温度;因子分析提取2个因子成分,其累计方差贡献率为89.576%,较好地代替原始8个指标来评价不同处理水蜜桃的品质,综合比较结果为：保鲜效果（冰温＋1-MCP）〉（冰温）〉（0±0.5℃）〉（3~4℃）。【结论】冰温可以显著降低桃果冷害,同时结合1-MCP处理可以显著提高南方软质型水蜜桃贮藏品质,‘玉露’水蜜桃贮藏至40 d,品质保持良好。【Objective】Juicy peach is one kind of important fruit in china, which are harvested in high temperature season and have a short harvest time. It would be easily becomes soft and putrid after harvest for2 to 3 days. Therefore, it is an important issue to extending its preservation period and shelf-life. Controlled freezing-point storage is a new preservation technology by which the fruits were stored at a temperature that above the freezing temperatures but below 0 ℃, and it has been proved to be an effective method for pear, kiwifruit, and so on. However, there were few related studies for juice peach. In this article,the effects of controlled freezing-point storage to combination with 1-methylcyclopropene（1-MCP）treatment on quality of‘Yulu’juicy peaches during cold storage were investigated, and it would be useful to provide theoretical basis for applying new preservation technology to juicy peaches.【Methods】In the preparation stage of this research, the freezing point, single fruit weight, total soluble solid content（TSS）of thirty‘Yulu’juicy peaches were determined, and the temperature of controlled freezing-point storage and relationships between those parameters were identified. Considering the temperature fluctuation of the cold store and irregulary TSS content,-0.8 ℃ was the optimal temperature to preserve juicy peach.‘Yulu’juicy peaches fruit at commercial mature stage were divided into four groups, one group was fumigated with 0.5 μL·L-11-MCP for 20 hours, and then stored for 40 d at（-0.8 ℃） and RH 95% after precooling, the other three groups were stored at-0.8 ℃, 3-4 ℃,-0.5-0.5 ℃, respectively after pre-cooling,all the peaches were packed by 0.02 mm PE films with 18 teeth per basket. The changes of flesh firmness,total soluble solids（TSS）, titratable acidity（TA） and ascorbic acid, colouration（L＊）, relative conductivity,browning index and sensory evaluation were investigated at sampling date for 20, 30,（30＋2）, 40,（40＋2） d.Factor analy

关 键 词：水蜜桃 冰温 1-MCP 品质 因子分析 

分 类 号：S662.1[农业科学—果树学]