基于主成分分析法研究自发气调包装对方竹鲜笋保鲜效果的影响  

Study on the Effects of Modified Atmosphere Packaging on the Freshness of Chimonabambusa quadrangularis Shoot Based on Principal Component Analysis

作　　者：徐锦洋 王瑞 张妮 杨微微 邓云兵 曹森 巴良杰 吉宁 XU Jinyang;WANG Rui;ZHANG Ni;YANG Weiwei;DENG Yunbing;CAO Sen;BA Liangjie;JI Ning(School of Food and Pharmaceutical Engineering,Guiyang College,Guiyang 550005,China;Suiyang Taiping Gaoshan Ecological Traditional Chinese Medicine Planting Co.,Ltd.,Zunyi 563300,China)

机构地区：[1]贵阳学院食品与制药工程学院,贵州贵阳550005 [2]绥阳县太平高山生态中药材种植有限公司,贵州遵义563300

出　　处：《食品工业科技》2023年第5期322-330,共9页Science and Technology of Food Industry

基　　金：贵州省科技计划项目(黔科合支撑[2020]1Y139号);贵州省科技计划项目[黔科中引地(2020)4018号];2020年国家级大学生创新训练项目(202010976021);贵阳市财政支持贵阳学院学科建设与研究生教育项目(2021-xk14)。

摘　　要：采用不同自发气调袋结合低温处理对方竹鲜笋进行贮藏保鲜,探究方竹鲜笋的最佳保鲜工艺。将方竹鲜笋采用四种不同的自发气调袋(WK、PE20、PE30、PE40)在(1.0±0.3)℃的保鲜库贮藏50 d,每隔10 d取样对方竹鲜笋贮藏期间的呼吸强度、硬度、褐变指数、多酚、可溶性蛋白质、苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)等指标进行测定,结合主成分分析法分析不同自发气调袋对方竹鲜笋的保鲜效果。结果表明:PE20袋可以有效降低方竹鲜笋呼吸强度,抑制硬度的上升,延缓方竹鲜笋总色差值的改变,抑制方竹鲜笋贮藏期间腐烂率、褐变指数、POD活性和PAL活性的上升,使方竹鲜笋的营养物质(V_(C)、可溶性蛋白质)维持在较高水平。主成分分析表明,呼吸强度、硬度中、腐烂率等是影响方竹鲜笋保鲜的关键指标,将分析结果进行综合评价得分,50 d时PE20包装的综合评价得分高于其他三种自发气调包装。综合指标测定和主成分分析结果表明PE20袋处理对方竹鲜笋的保鲜效果最佳。Different modified atmosphere packaging bags combined with low temperature treatment were used to store and preserve freshness of Chimonabambusa quadrangularis shoots to investigate the optimal preservation process of freshness of Chimonabambusa quadrangularis shoots.The freshness of Chimonabambusa quadrangularis shoots were stored in four different modified atmosphere packaging bags(WK,PE20,PE30,PE40)for 50 d in a cool storage facility at(1.0±0.3)℃.The respiration intensity,hardness,browning index,polyphenols,soluble protein,PAL and POD of freshness of Chimonabambusa quadrangularis shoots were measured by sampling every 10 d during storage.And the effect of preservation of freshness of Chimonabambusa quadrangularis shoots by different modified atmosphere packaging bags was analyzed by combining with principal component analysis.The results showed that:PE20 could effectively reduce the respiration intensity of freshness of Chimonabambusa quadrangularis shoots,inhibit the rise of hardness,delay the change of total color difference value of fresh bamboo shoots,and inhibit the rise of decay rate,browning index,POD activity and PAL activity during storage of fresh bamboo shoots.The nutrients(V_(C),soluble protein)of freshness of Chimonabambusa quadrangularis shoots were maintained at a high level.Principal component analysis showed that respiration intensity,medium hardness,and decay rate were the key indicators affecting the freshness of Chimonabambusa quadrangularis shoots.The results of the analysis were subjected to a composite evaluation score,and the composite evaluation score of PE20 packaging at 50 d was higher than that of the other three modified atmosphere packages.The combined index determination and principal component analysis concluded that the treatment with modified atmosphere packaging bags of PE20 was the most effective in preserving freshness of Chimonabambusa quadrangularis shoots.

关 键 词：方竹鲜笋 自发气调包装 主成分分析 保鲜效果 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]