基于主成分分析与偏最小二乘法建立芒果成熟度判定指标体系  

Index System of Mango Maturity Established by Principal Component Analysis and Least Partial Squares Method

作　　者：程建虎 周新群 刘帮迪 孙静 张敏 刘瑜 崔宽波 朱璇[1] CHENG Jianhu;ZHOU Xinqun;LIU Bangdi;SUN Jing;ZHANG Min;LIU Yu;CUI Kuanbo;ZHU Xuan(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830000,China;Academy of Agricultural Planning and Engineering,Ministry of Agriculture and Rural Affairs,Beijing 100125,China;Key Laboratory of Agro-Products Primary Processing,Ministry of Agriculture and Rural Affairs,Beijing 100121,China;Agricultural Mechanization Institute,Xinjiang Academy of Agricultural Sciences,Urumqi 830000,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830000 [2]农业农村部规划设计研究院,北京100125 [3]农业农村部产地初加工重点实验室,北京100121 [4]新疆农业科学院农业机械化研究所,新疆乌鲁木齐830000

出　　处：《现代食品科技》2024年第5期255-264,共10页Modern Food Science and Technology

基　　金：南京农业大学-新疆农业大学联合基金项目(KYYJ201908);新疆维吾尔自治区重点研发计划项目(2022B02018-2);农业农村部规划设计研究院自主研发项目(QD202115);农业农村部规划设计研究院科技创新团队项目(CHXTY-2021-08)。

摘　　要：为建立“台农1号”芒果成熟度判定指标体系,并确定代表性成熟度判定指标,以不同采收期、不同产地的“台农1号”芒果为研究对象,分析果实后熟生理指标果肉和果皮色泽、质构(硬度、胶着性、弹性、咀嚼性)、可溶性固形物、可滴定酸的变化,基于主成分分析与偏最小二乘法方法进行果实后熟生理指标系统研究。结果表明:在以商户初始采收成熟度相同的条件下,各批次“台农1号”芒果果实后熟生理指标间存在差异。应用偏最小二乘法方法与主成分分析方法确定了果肉b*、可滴定酸、硬度作为评判果实成熟度的一、二、三级最终指标,通过三个指标的成熟度判定准确率验证一级指标为94.34%,二级指标为87.21%,三级指标为68.09%。综上所述,基于主成分分析与偏最小二乘法建立芒果成熟度判定指标体系是可行的,该研究为各地区“台农1号”芒果适时采收及销售提供理论指导和实用价值。To establish a maturity determination index system for“Tainong No.1”mangoes and determine representative maturity determination indices,mangoes harvested at different times and locations were analyzed for changes in physiological postharvest ripening indicators,including flesh and skin color,texture(hardness,adhesion,elasticity,chewiness),soluble solids,and titratable acidity.A systemic study of postharvest ripening physiological indicators was conducted using principal component analysis and partial least squares methods.The results showed differences in physiological postharvest ripening indicators among batches of“TaiNong No.1”mangoes harvested at the same initial maturity level.Using the partial least squares and principal component analysis methods,flesh b*,titratable acidity,and hardness were determined to be the first,second,and third final indicators for evaluating fruit ripeness,respectively.The accuracy rates of maturity determination for the three indicators were 94.34%,87.21%,and 68.09%,respectively.In conclusion,by establishing a comprehensive evaluation index system and determining the corresponding maturity level index values,theoretical guidance and practical value for timely harvesting and sales of“TaiNong No.1”mangoes in different regions were provided.

关 键 词：芒果 主成分分析 成熟度判定 指标体系 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]