复合型涂膜剂对莲雾保鲜效果主成分分析综合评价

doi:10.7506/spkx1002-6630-20211227-311

食品科学 ›› 2022, Vol. 43 ›› Issue (23): 254-260.doi: 10.7506/spkx1002-6630-20211227-311

复合型涂膜剂对莲雾保鲜效果主成分分析综合评价

尹青春，杨穗珊，潘永波，肖璇，王承业，陈春泉，邓浩

（1.海南省农业科学院农产品加工设计研究所，海南省热带果蔬冷链研究重点实验室，海南海口 570100；2.海南省食品检验检测中心，国家市场监管重点实验室（热带果蔬质量与安全），海南海口 570311）

出版日期:2022-12-15 发布日期:2022-12-28
基金资助:
海南省热带果蔬冷链研究重点实验室2020年开放课题（KF202001）；海南省省属科研院所技术创新专项（jscx202009）

Use of Principal Component Analysis for the Evaluation of the Effect of Composite Coatings in Preserving the Quality of Wax Apples (Syzygium samarangenese)

YIN Qingchun, YANG Suishan, PAN Yongbo, XIAO Xuan, WANG Chengye, CHEN Chunquan, DENG Hao

(1. Key Laboratory of Tropical Fruit and Vegetable Cold-Chain of Hainan Province, Institute of Agro-products of Processing and Design, Hainan Academy of Agricultural Sciences, Haikou 570100, China; 2. Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou 570311, China)

Online:2022-12-15 Published:2022-12-28

摘要/Abstract

摘要： 莲雾采后易失水引发劣变，本研究以多菌种培养液和壳聚糖配制3 种复合型涂膜剂，在对采后莲雾8 个品质指标单独分析基础上，结合主成分分析（principal component analysis，PCA）法和数学模型综合评价3 种复合型涂膜剂的保鲜效果。结果表明，由乳酸菌培养液（V（乳酸链球菌）∶V（婴儿双歧杆菌）∶V（动物双歧杆菌）＝1∶2∶2）和壳聚糖溶液按体积比3∶7配制的涂膜剂3保鲜效果最好，使用涂膜剂3的莲雾在贮藏第10天好果率达95%，比对照组高45%。涂膜剂处理能有效减少失水现象，在贮藏第10天，使用涂膜剂1、2、3莲雾的失水率分别为14.87%、13.81%、15.64%，均显著小于同期对照组（P＜0.05）。涂膜剂还能更好地维持莲雾品质稳定，使用涂膜剂3处理的莲雾经过10 d贮藏后，其可溶性固形物和可滴定酸质量分数比第0天分别增长了0.08%和12.28%，增幅最小，VC、葡萄糖、果糖含量比第0天分别降低了18.87%、10.91%、5.84%，降幅最小。PCA结果表明，PC1和PC2代表了8 个指标的69.814%信息，能综合反映涂膜剂对全部指标的整体影响情况。数学模型分析表明，第0天莲雾综合得分为－0.53，贮藏第4天时，对照组得分由负转正，说明品质明显发生劣变。涂膜剂3处理的莲雾贮藏期间综合得分一直在临界值0附近，再次验证了其保鲜效果最好。保鲜效果排序为涂膜剂3＞涂膜剂1＞涂膜剂2＞对照组。本研究可为莲雾采后保鲜和品质综合评价提供参考。

关键词: 乳酸菌；涂膜剂；莲雾；保鲜；主成分分析

Abstract: Wax apples are susceptible to water loss during postharvest storage, which in turn causes quality deterioration. In this study, three composite coatings (C1–C3) were prepared with multi-strain cultures and chitosan, and their efficacy in preserving the quality of wax apples was evaluated by measuring eight quality indexes as well as using principal components analysis (PCA) and mathematical models. The results showed that the preservative effect of the coating (C3) consisting of a three-strain cocktail (V(Streptococcus lactis):V(Bifidobacterium infantis):V(Bifidobacterium animalis) = 1:2:2) and chitosan at a volume ratio of 3:7 was the best. The percentage of marketable fruit in this coating treatment group was 95% on the 10th day of storage and 45% higher than that of the control group. The coating treatments could obviously reduce water loss, and the water loss rates of the three coating treatment groups were 14.87%, 13.81% and 15.64%, respectively and significantly lower than that of the control group (P < 0.05) on the 10th day of storage. After 10 days of storage, the increase in the contents of soluble solids and titratable acid (0.08% and 12.28%, respectively) and the decrease in the contents of vitamin C, glucose and fructose (18.87%, 10.91% and 5.84%, respectively) in the C3 treatment group were the lowest among the three treatment groups. PCA showed that the first two principal components (PC1 and PC2) could represent 69.814% of the information on all quality indexes and comprehensively reflect the effect of coatings on these indexes. The mathematical model analysis showed that the comprehensive score of the control group was ?0.53 on day 0, and became positive on the 4th day, indicating that the quality obviously deteriorated. The score of the C3 group was always near the critical value (zero) during storage, further verifying that C3 is the most effective in preserving wax apple quality, followed in order by C1, C2 and the control. This study provides a reference for research on postharvest preservation and comprehensive quality evaluation of wax apples.

Key words: lactobacillus; coating; wax apple; preservation; principal component analysis

中图分类号:

TS205.9

尹青春，杨穗珊，潘永波，肖璇，王承业，陈春泉，邓浩. 复合型涂膜剂对莲雾保鲜效果主成分分析综合评价[J]. 食品科学, 2022, 43(23): 254-260.

YIN Qingchun, YANG Suishan, PAN Yongbo, XIAO Xuan, WANG Chengye, CHEN Chunquan, DENG Hao. Use of Principal Component Analysis for the Evaluation of the Effect of Composite Coatings in Preserving the Quality of Wax Apples (Syzygium samarangenese)[J]. FOOD SCIENCE, 2022, 43(23): 254-260.

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复合型涂膜剂对莲雾保鲜效果主成分分析综合评价

Use of Principal Component Analysis for the Evaluation of the Effect of Composite Coatings in Preserving the Quality of Wax Apples (Syzygium samarangenese)

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