FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (23): 257-262.doi: 10.7506/spkx1002-6630-201723041

• Packaging & Storage • Previous Articles     Next Articles

Multivariate Analysis of Quality Deterioration of Pomegranate Peel during Storage at Different Temperatures

YAO Xin1,2, QIN Wen1,*   

  1. 1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China; 2. School of Applied and Chemical Engineering, Xichang College, Xichang 615013, China
  • Online:2017-12-15 Published:2017-12-07

Abstract: The factors related to the quality deterioration of pomegranate peel during storage at different temperatures were investigated using multivariate analysis. One-way analysis of variance and principal component analysis showed that peel browning, water loss, cell senescence and color deterioration could be effectively inhibited during storage at 6 ℃. Correlation analysis, partial least squares regression and path coefficient analysis indicated that peel browning index was positively correlated with cell membrane permeability and malondialdehyde content (P < 0.01), and negatively correlated with firmness, water content, total phenol content, anthocyanidin content and L* (P < 0.01). The water content of pomegranate peel had a direct and negative impact on peel browning index, and cell membrane permeability indirectly and positively affected peel browning through water content and a*.

Key words: pomegranate, peel, quality, deterioration, multivariate analysis

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