迷迭香精油对鲜切‘黄冠’梨保鲜的评价体系构建  

Construction of Evaluation System for the Fresh-Keeping Effect of Rose-mary Essential Oil on Fresh-Cut‘Huangguan’Pear

作　　者：李丹 关军锋[2] 杨史奥 易金辉 艾洪昊 王今 韩亚楠 LI Dan;GUAN Junfeng;YANG Shiao;YI Jinhui;AI Honghao;WANG Jin;HAN Yanan(School of Life Science and Engineering,Handan University,Handan 056005,China;Institute of Biotechnology and Food Science,Hebei Academy of Agricultural and Forestry Sciences,Shijiazhuang 050051,China;Analysis and Testing Center,Hebei Normal University,Shijiazhuang 050024,China)

机构地区：[1]邯郸学院生命科学与工程学院,河北邯郸056005 [2]河北省农林科学院生物技术与食品科学研究所,河北石家庄050051 [3]河北师范大学分析测试中心,河北石家庄050024

出　　处：《保鲜与加工》2025年第2期9-19,共11页Storage and Process

基　　金：河北省教育厅高等学校科学技术研究项目(QN2024170)。

摘　　要：为评价3种体积分数(0.08%、0.16%和0.32%)迷迭香精油体系对低温(4.0±0.5)℃贮藏5 d内鲜切‘黄冠’梨品质保鲜的效果,利用描述性统计、相关分析、因子分析、回归模型预测对10个指标进行统计分析,采用K-means聚类及Fisher判别分析建立品质判别函数。结果表明,品质指标间离散程度差异较大,在3.896%~95.697%之间,失重率变异系数最高。相关分析得出可滴定酸、VC及总酚含量与失重率相关性更高。因子分析从转化后的数据中提取出2个公因子(外观因子、营养因子),方差贡献率分别为51.09%和25.29%。线性回归分析筛选出L^(*)值、总酚含量、可滴定酸含量和失重率为品质评价核心指标。根据K-means聚类结果及各组合(处理组和贮藏期)回归模型理论得分建立了Fisher等级判别函数3个,验证回归模型的判别正确率为99.99%,可用于不同体积分数迷迭香精油体系对鲜切‘黄冠’梨保鲜等级的判别。经统计分析和等级判别得出,0.08%迷迭香精油(REO)处理鲜切‘黄冠’梨保鲜效果最佳,有效延缓了L^(*)值、可滴定酸含量、VC含量、硬度和脆度的下降及a^(*)值、b^(*)值和失重率的上升,推迟总酚含量和多酚氧化酶(PPO)活性峰值的出现,减缓因失重增加引发的内聚性、胶着性和咀嚼性的急剧升高,提高鲜切‘黄冠’梨的贮藏品质。In order to evaluate the effect of rosemary essential oil(REO)system(0.08%,0.16%and 0.32%)on the quality of fresh-cut‘Huangguan’pear stored at low temperature(4.0±0.5)℃for 5 days,descriptive statistics,correla-tion analysis,factor analysis and regression model prediction were used to conduct statistical analysis on 10 indicators,and K-means clustering and Fisher discriminant analysis were used to establish the quality discriminant function.The results indicated that there was a significant difference in the degree of dispersion between quality indicators,ranging from 3.896%to 95.697%,with the highest coefficient of variation in weight loss rate.Related analysis showed that titratable acid,vitamin C,and total phenolic content had a higher correlation with weight loss rate.Factor analysis extracted two common factors from the transformed data,appearance factor and nutritional factor,with variance contri-bution rates of 51.09%and 25.29%,respectively.Linear regression analysis screened L^(*)value,total phenol content,titratable acid content,and weight loss rate as the core evaluation indicators.According to the K-means clustering results and the theoretical scores of regression models of each combination(treatment and storage period),three Fisher grade discriminant functions were established with a recognition accuracy of 99.99%,which could be used to deter-mine the fresh-keeping grade of fresh-cut huangguan pear with different volume fractions of REO system.The results of statistical analysis and grade discrimination showed that,the concentration of 0.08%REO effectively delayed the decrease in L^(*)value,titratable acid,vitamin C,hardness and fracturability,as well as the increase in a^(*)value,b^(*)value and weight loss rate.In addition,the treatment of 0.08%REO delayed the peak of total phenolic content and polyphe-nol oxidase(PPO)activity,slowed down the sharp increase in cohesiveness,gumminess and chewiness caused by increased weight loss,and improved the storage quality of fresh-cut‘Huangguan’pear.

关 键 词：迷迭香精油 鲜切‘黄冠’梨 保鲜 品质评价体系 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]