湖南不同产区脐橙品种制汁适宜性分析  

Suitability analysis of navel orange varieties for juice processing in different producing areas of Hunan province

作　　者：舒楠 付复华 李涛[2,3,4] 张群 李绮丽 SHU Nan;FU Fuhua;LI Tao;ZHANG Qun;LI Qili(Longping Branch,Graduate School of Hunan University,Changsha 410125,China;Hunan Agricultural Product Processing Institute,Hunan Academy of Agricultural Sciences,Changsha 410125,China;Hunan Key Laboratory of Fruits&Vegetables Storage,Processing,Quality and Safety,Changsha 410125,China;Hunan Province International Joint Lab on Fruits&Vegetables Processing,Quality and Safety,Changsha 410125,China)

机构地区：[1]湖南大学研究生院隆平分院,湖南长沙410125 [2]湖南省农业科学院农产品加工研究所,湖南长沙410125 [3]果蔬贮藏加工与质量安全湖南省重点实验室,湖南长沙410125 [4]湖南省果蔬加工与质量安全国际科技创新合作基地,湖南长沙410125

出　　处：《食品与发酵工业》2020年第23期139-146,共8页Food and Fermentation Industries

基　　金：湖南省科技厅重点领域研发技术项目(2019NK2041);湖南省现代农业产业技术水果产业体系岗位经费项目(湘农发[2019]105号);国家重点研发计划项目(2017YFD0400701)。

摘　　要：为研究湖南省不同产区脐橙品种的制汁品质特性,对10个脐橙主产区20个品种的外观、理化、营养等17项指标进行测定与显著性分析,采用主成分分析法进行分析和综合评价。结果表明:湖南不同产区脐橙品种的品质具有显著性差异(P<0.05),其中籽粒数、可滴定酸和总酚含量差异较大,变异系数分别为382.43%、37.08%、31.79%,而果实纵径、横径、出汁率差异较小,变异系数分别为9.22%、7.62%、4.65%。经主成分分析提取出5个特征值大于1的因子,累计方差贡献率达到了82.514%,前5个主成分分别对应脐橙果实大小因子、功能因子、加工因子、营养因子、颜色因子。综合5个因子分析,发现‘纽荷尔脐橙-Ⅴ’、‘纽荷尔脐橙-Ⅹ’、‘纽荷尔脐橙-Ⅺ’、‘宜章脐橙’为较适宜制汁的脐橙品种。该研究结果为湖南地区脐橙制汁品种的选择提供参考依据。In order to study juice processing quality characteristics of navel orange varieties in different producing areas of Hunan province,17 indexes including appearance,physicochemical and nutrition of 20 varieties from 10 main navel orange producing areas were determined and their significance was analyzed.Principal component analysis(PCA)was used for analysis and comprehensive evaluation.The results showed that there were significant differences in navel orange quality from different producing areas of Hunan province(P<0.05).Navel orange seeds,titratable acid and total phenol content were significantly different,and the coefficient of variation were 382.43%,37.08%and 31.79%,respectively.While the fruit longitudinal diameter,transverse diameter and juice yield were slightly different,and the coefficient of variation were 9.22%,7.62%and 4.65%,respectively.The results of factor analysis showed that the first five principal component factors including size,function,processing,nutrition and color were extracted with eigenvalue over 1 and a cumulative contribution rate of 82.514%.Based on the analysis of five factors,Newhall navel orangeⅤ,Newhall navel orangeⅩ,NewhallⅩⅠ,and‘Yizhang’navel orange showed the best suitability for juice processing.The results of this study could provide references for selecting proper navel orange varieties for juice processing in producing areas of Hunan province.

关 键 词：脐橙 制汁 品质评价 主成分分析 评价体系 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]