基于多元统计法的不同质量猕猴桃果实品质分析  

Analysis of Quality in Different Weight Grading Kiwifruits Based on Multivariate Statistical Method

作　　者：李可[1,2] 廖茂雯 林籽汐 袁怀瑜 潘翠萍[1] 梁钰梅[1] 朱永清 邬应龙[2] 李华佳[1] LI Ke;LIAO Maowen;LIN Zixi;YUAN Huaiyu;PAN Cuiping;LIANG Yumei;ZHU Yongqing;WU Yinglong;LI Huajia(Institute of Agro-products Processing Science and Technology,Chengdu 610000,China;College of Food Science,Sichuan Agricultural University,Ya'an 625014,China)

机构地区：[1]四川省农业科学院农产品加工研究所,四川成都610000 [2]四川农业大学食品学院,四川雅安625014

出　　处：《食品工业科技》2023年第21期285-292,共8页Science and Technology of Food Industry

基　　金：四川省科技计划重点研发项目(2020YFN0149);四川省农业科学院1+9揭榜挂帅项目(1+9KJGG007)。

摘　　要：本文探讨了不同质量级别‘红阳’猕猴桃果实品质差异性。分别于四川蒲江和金堂产区采集果实,基于现有质量分级标准(<70 g、70~90 g、90~110 g、110~130 g、>130 g)将果实分为5个级别,分别从可溶性固形物含量(SSC)、可滴定酸含量(TA)、固酸比(RTT)、色调角值(H)、糖酸组成、VC含量等方面进行比较分析,并采用偏最小二乘判别分析(Partial least squares-discrimination analysis,PLS-DA)筛选不同质量大小果实主要的差异物质。结果表明,在相同成熟度下,‘红阳’猕猴桃果实大小对甜味物质蔗糖(SUC)和SSC、酸味物质奎尼酸(QA)以及VC含量均有影响,对猕猴桃色泽、TA、RTT等无显著影响。其中SUC和SSC含量随果实重量的增加而增加,当果实重量>110 g时果实甜味较好;V_(C)和QA含量随果实重量的增加而降低,当果实重量>90 g时,果实VC含量显著下降,QA含量虽然随果实重量增加而减低,但对果实感官影响不显著。综合以上研究结果可知,甜酸物质是影响不同大小果实品质的主要因素,果实重量较大(>90 g)果实甜酸风味更佳,但VC含量偏低。该研究结果为果实科学分级、生产管理、指导消费等提供了科学依据。Present study investigated the difference between the fruit weight and the quality of'Hongyang'kiwifruit.The'Hongyang'kiwiruit from 2 orchards collected from Pujiang and Jintang County of Sichuan Provence were classified according to the weight into five grading(<70 g,70~90 g,90~110 g,110~130 g,>130 g).The soluble solid content,titratable acid content,solid acid ratio,hue angle value,sweet and sour taste,V_(C) content of different grades of fruits were analyzed and compared,and partial least squares-discrimination analysis(PLS-DA)was employed to screen the main differential substances in fruits of different weight grading.The results showed that at the same maturity,the fruit size of'Hongyang'kiwifruit had an impact on the sweet substances such as sugar(SUC)and SSC,sour substances quinic acid(QA)and V_(C),but had no significant impact on the color,TA,RTT,etc.The content of SUC and SSC increased with the increase of fruit weight,and the characteristic of fruit with a fruit weight greater than 110 g was sweet.While the content of V_(C) and QA decreased with the increase of fruit weight,and when the fruit weight more than 90 g,the content of V_(C) decreased significantly.Although the content of QA decreased with the increase of fruit weight,it had no significant effect on fruit flavor.According to the above results,sweet and sour substances were the main factors affecting the quality of fruits of different weight grading,and the sweet and sour flavor of fruits with larger weight(>90 g)was better,but the V_(C) content was lower.The research results provide a scientific basis for the revision of fruit grading standards,production management and rational consumption.

关 键 词：‘红阳’猕猴桃 质量大小 V_(C) PLS-DA 品质 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]