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Multivariate Statistical Analysis of the Effect of UV Treatment on Quality and Reactive Oxygen Metabolism of Garlic Sprouts

WANG You-sheng1, CAI Qi-wei1, GU Zu-chen1, LI Bing-xia1, YANG Hong-wei1, CHEN Xiao-yan1, LI Li-ping1, WANG Gui-xi2,*   

  1. 1. Beijing Engineering and Technology Research Center of Food Additives, Beijing Laboratory for Food Quality and Safety,
    School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China;
    2. State Forestry Administration Key Laboratory of Tree Breeding and Cultivation, Research Institute of Forestry,
    Chinese Academy of Forestry, Beijing 100091, China
  • Online:2014-07-25 Published:2014-08-26
  • Contact: WANG Gui-xi

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Abstract:

The effect of UV treatment on quality and reactive oxygen metabolism of garlic sprouts was explored in this
study by multivariate analysis. During postharvest storage, the respiration rate of garlic sprouts increased, the color remained
yellow, and its quality decreased. The UV treatment accelerated the deterioration process, especially when it was treated with
15 min. The results of principal component analysis (PCA) indicated that a* and b* were the main quality indicators for the
deterioration of garlic sprouts. Meanwhile, H2O2, SOD, MDA, PPO, GSH, total phenolics and anthocyanin were the critical
determinant indicators. The results of correlation analysis, path coefficient analysis and partial least squares regression (PLSR)
showed that H2O2 was strongly correlated with total phenolics in a negative manner and closely related to SOD in a positive
manner. In addition, edible rate had a significantly positive relationship with DPPH radical scavenging ability and was
significantly negatively correlated with GSH, MDA and anthocyanin content.

Key words: garlic sprouts, UV treatment, vegetable quality, reactive oxygen metabolism

CLC Number: