戴瀚铖,成纪予.不同品种鲜切桃贮藏期品质变化与主成分分析[J].包装工程,2021,42(19):85-92.
DAI Han-cheng,CHENG Ji-yu.Quality Changes and Principal Component Analysis in Fresh-Cut Peach of Different Varieties during Storage[J].Packaging Engineering,2021,42(19):85-92. |
| 不同品种鲜切桃贮藏期品质变化与主成分分析 |
| Quality Changes and Principal Component Analysis in Fresh-Cut Peach of Different Varieties during Storage |
| 投稿时间：2021-03-04 |
| DOI：10.19554/j.cnki.1001-3563.2021.19.012 |
| 中文关键词: 桃 鲜切 品质 主成分分析 |
| 英文关键词: peach fresh-cut quality principal component analysis |
| 基金项目:浙江省自然科学基金(LY19C200015) |
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| 中文摘要: |
| 目的 探究适宜鲜切加工的桃品种。方法 比较4个品种桃经鲜切处理后的感官品质和营养成分在贮藏期间的变化趋势和规律，综合相关性分析、主成分分析构建品质综合评价模型，筛选出鲜切桃加工优势品种。结果 在贮藏期6 d内，‘艳红’桃维持了较好的感官品质，质量损失率小，硬度变化缓慢，‘夏之梦’‘中川新岛’‘美香’和‘艳红’桃的Vc含量均显著下降(P<0.05)，分别降低了75.1%，75.3%，77.5%，75.8%。相关性结果表明，鲜切桃各指标间存在不同程度的相关性，各指标间存在信息重叠。主成分分析提取的2个主成分的累积方差贡献率达到86.156%，说明其反映了原指标的大部分信息。结论 在贮藏过程中，‘艳红’桃的综合得分优于其他品种，可作为较适宜鲜切加工的品种。 |
| 英文摘要: |
| This paper aims to explore suitable peach varieties for fresh-cut processing. The sensory quality and nutrient content of 4 peach varieties were compared after fresh-cut treatment during the storage. Correlation analysis and principal component analysis were used to build a comprehensive quality evaluation model to screen out the dominant varieties for fresh-cut. The results showed that Yanhong maintained a good sensory quality, the weight loss rate and hardness changed slowly during the 6 days storage. The Vc contents of Xiazhimeng, Zhongchuanxindao, Meixiang and Yanhong all decreased significantly (P<0.05), which decreased by 75.1%, 75.3%, 77.5% and 75.8%, respectively. The correlation results showed that there were different degrees of correlation between the indicators of fresh-cut peaches, and there was overlap of information among the indicators. The cumulative variance contribution rate of the two principal components extracted by principal component analysis reached 86.156%, which reflected a large amount of information on the original indicator. The comprehensive score of Yanhong was better than other varieties during storage, and it could be used as a more suitable variety resource for fresh-cut processing. |
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