不同温度下1-MCP与水杨酸处理对李果实品质影响的主成分分析

doi:10.7506/spkx1002-6630-201018098

食品科学 ›› 2010, Vol. 31 ›› Issue (18): 416-422.doi: 10.7506/spkx1002-6630-201018098

不同温度下1-MCP与水杨酸处理对李果实品质影响的主成分分析

郭晓敏^1,2，安琳^1,2，王友升^1,2,*，李丽萍^1,2，王贵禧³，陈小燕^1,2

1.北京工商大学植物资源研究开发北京市重点实验室
2.北京工商大学食品添加剂与配料北京高校工程研究中心
3.中国林业科学研究院林业研究所，国家林业局林木培育实验室

收稿日期:2010-05-04 修回日期:2010-07-30 出版日期:2010-09-25 发布日期:2010-12-29
通讯作者: 王友升 E-mail:wangys@th.btbu.edu.cn
基金资助:
“十一五”国家科技支撑计划项目(2006BAD22B01)；北京市科技新星计划项目(2007B011)

Principal Components Analysis of the Influence of 1-MCP and Salicylic Acid Treatment on Fruit Quality of Angeleno Plum

GUO Xiao-min1,2，AN Lin1,2，WANG You-sheng1,2,*，LI Li-ping1,2，WANG Gui-xi3，CHEN Xiao-yan1,2

1. Beijing Key Laboratory of Plant Resources Research and Development, Beijing Technology and Business University, Beijing
100048, China；2. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and
Business University, Beijing 100048, China；3. State Forestry Administration Key Laboratory of Tree Breeding and Cultivation,
Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China

Received:2010-05-04 Revised:2010-07-30 Online:2010-09-25 Published:2010-12-29
Contact: WANG You-sheng1 E-mail:wangys@th.btbu.edu.cn

摘要/Abstract

摘要：

探讨不同温度下采后1- 甲基环丙烯(1-MCP)、水杨酸(SA)及二者复合处理对“安哥诺”李果实品质的影响。结果表明：1-MCP 及其与SA 的复合均可延缓李果实20℃与0℃贮藏及货架时期的硬度下降；而不同处理对李果实色度、可溶性固形物(SSC)、pH 值及蛋白质含量的作用效果受贮藏温度及贮藏时间影响比较显著。主成分分析结果显示，硬度及色泽可显著区分李果实0、20℃贮藏以及货架期的品质；20℃贮藏时，1-MCP、SA 与1-MCP+SA处理对李果实的影响主要表现在提高SSC，对李果实色泽比的影响在贮藏18d 后也较为显著；0℃贮藏104d时，各处理对李果实SSC 的影响最为显著。通过主成分分析构建的综合评价模型可知，1-MCP 提高0℃贮藏及货架期期间李果实的综合品质，1-MCP+SA 则显著延缓了20℃贮藏及货架期期间李果实品质劣变。

关键词: “安哥诺”李果实, 1-MCP, 水杨酸, 品质, 主成分分析

Abstract:

The potential of post-harvest treatment of 1-Methylcyclopropene (1-MCP) and salicylic acid (SA) on fruit quality of plum at 0 ℃ or 20 ℃ was investigated. The results indicated that both 1-MCP and 1-MCP+SA treatments delayed the softening of plum fruits stored at 20 ℃ and 0 ℃, as well as during shelf life. Meanwhile, the effects of 1-MCP and/or SA treatments on skin colour, SSC, pH value as well as protein content of plum was significantly affected by temperature and storage time. Principal components analysis (PCA) indicated that the changes of firmness and colour could be adopted to distinguish plum quality at different storage temperatures and subsequent shelf life. 1-MCP and/or SA treatments mainly increased SSC of plum at 20 ℃，which was also significant after 104 d at 0 ℃. Furthermore, significant difference was also observed in terms of color ratio (h) between treatments and control plum after 18 d at 20 ℃. Comprehensive model based on PCA showed that 1-MCP application could improve comprehensive quality of plum during storage at 0 ℃ and subsequent shelf life, whereas the treatment of 1-MCP+SA delay the quality deterioration of plum when stored at 20 ℃ as well as post-storage shelf-life.

Key words: Angeleno plum fruit, 1-MCP, salicylic acid, quality, principal components analysis

中图分类号:

郭晓敏1,2，安琳1,2，王友升1,2,*，李丽萍1,2，王贵禧3，陈小燕1,2. 不同温度下1-MCP与水杨酸处理对李果实品质影响的主成分分析[J]. 食品科学, 2010, 31(18): 416-422.

GUO Xiao-min1,2，AN Lin1,2，WANG You-sheng1,2,*，LI Li-ping1,2，WANG Gui-xi3，CHEN Xiao-yan1,2. Principal Components Analysis of the Influence of 1-MCP and Salicylic Acid Treatment on Fruit Quality of Angeleno Plum[J]. FOOD SCIENCE, 2010, 31(18): 416-422.

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不同温度下1-MCP与水杨酸处理对李果实品质影响的主成分分析

Principal Components Analysis of the Influence of 1-MCP and Salicylic Acid Treatment on Fruit Quality of Angeleno Plum

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