摘要
为寻找金刺梨鲜果适宜的贮藏温度,以金刺梨鲜果为试材,分装于带孔聚乙烯塑料盒中,聚乙烯保鲜袋包装,分别置于(1.0±0.5)℃、(5.0±0.5)℃和(9.0±0.5)℃保鲜柜冷库中预冷24 h,再加入1-MCP保鲜剂(1.0μl/L),扎袋贮藏,采用相关性分析和主成分分析方法对金刺梨鲜果贮藏品质指标进行综合评价。结果表明:色泽a*值和还原糖含量直接影响金刺梨鲜果的好果率,可滴定酸含量和L*值与鲜果硬度呈极显著正相关性,可滴定酸含量和还原糖含量对DPPH自由基清除能力具有极显著的贡献;通过主成分分析将15个理化指标简化为6个主成分,累计方差贡献率达86.496%,能有效地反应大部分原始数据的信息;不同贮藏温度下金刺梨鲜果贮藏品质综合得分顺序依次为1℃处理>5℃处理>9℃处理。由此可见,1℃贮藏更有利于金刺梨鲜果的贮藏保鲜。
To look for the appropriate storage tempemtui’e of Rosa sterilis,the fruits ＂were pi’ecooled at 1.0±0. 5 ℃, 5.0±0. 5 ℃,and 9.0±0. 5 ℃ for 24 h, respectively,before 1. 0 pL/L 1-MCP ＂were applied for storage. Comprehensive e-valuation of fruit quality were perfor^ned by using correlation analysis and principal component analysis. The a ＊ value and reducing sugar content directly affect the marketable fruits rate. The content of titratable acid and L value showed a signifi-cantly positive correlation with hardness. The content of titratable acid and reducing sugar had significant contributions to scavenging capacity against DPPH free radical. The 15 physico-chemical indices were simplified as 6 principal components, with cumulative variance contribution rate up to 86.496%. The comprehensive scores of storage quality of R. sterilis at differ-ent temperatures followed the order of 1 ℃〉5 ℃ 〉9 ℃.Thus,storage at 1 ℃ is more conducive to the preservation of R. sterilis.
出处
《江苏农业学报》
CSCD
北大核心
2017年第5期1143-1149,共7页
Jiangsu Journal of Agricultural Sciences
基金
贵州省自然科学基金项目[黔科合基础(2016)1007]
国家自然科学基金项目(31601798)
国家级大学生创新创业训练计划项目(201510976022)
关键词
金刺梨
贮藏温度
品质
综合评价
Rosa sterilis
storage temperature
quality
comprehensive evaluation
