作　　者： (姚昕）; (秦文）;

机构地区： 四川农业大学食品学院,四川雅安610000 西昌学院轻化工程学院,四川西昌615013

出　　处： 《食品与发酵工业》 2017年第8期254-261,共8页

摘　　要： 运用多变量分析方法探讨了ε-聚赖氨酸和臭氧处理对石榴贮藏期品质的影响。单因素方差分析和主成分分析结果表明,ε-聚赖氨酸和臭氧处理均能一定程度上抑制石榴的腐烂、蒸腾失水和品质劣变。偏最小二乘回归分析结果表明,果皮褐变指数与腐烂率和失重率呈高度正相关关系,与果皮L*值、a*值、b*值和硬度存在较强的负相关关系,而籽粒感官评分与其a*值、b*值及总酸含量呈高度正相关,与腐烂率和失重率呈较高的负相关关系。此外,果皮褐变指数和籽粒感官评分呈负相关关系。由通径分析可知,失重率对果皮褐变指数具有较大的直接作用,而果皮L*值通过腐烂率和失重率对果皮褐变指数产生较高的负间接作用;腐烂率对籽粒感官评分具有最大的负直接作用,而果皮a*值和籽粒b*值主要是通过籽粒总酸含量和腐烂率间接影响籽粒感官品质。4种多变量分析方法的综合结果表明,ε-聚赖氨酸和臭氧处理与对照相比,可以较好地保持石榴果实的品质,主要通过抑制其腐烂失水而进一步延缓了果实硬度、籽粒总酸含量、色泽等指标的劣变,且以二者复合处理效果最佳。 By conducting the multivariate analysis, this paper explores the influence of ε-polylysine and ozone treatment on the quality of pomegranate during the storage. The results of single-factor variance analysis and principal component analysis show that ε-polylysine and ozone treatment could inhibit the pomegranate＇ s decay, transpiration, and quality deterioration to a certain extent. As indicated by the analysis results of partial least squares regression, the peel browning index has a high positive correlation with the decay rate as well as the weight loss rate, and a negative correlation with the peel L＊ value, a ＊ value, b ＊ value and firmness. However, the seed sensory score has a high positive correlation with the seed a ＊ value, b ＊ value and total acid content, and a high negative correlation with the decay rate and weight loss rate. Also, the peel browning index is negatively correlated with the seed sensory score. According to the path coefficient analysis,it demonstrates that the weight loss rate can directly affect the peel browning index to a great extent. Nonetheless,the peel L＊ value exerts a greater indirect negative effect on it mainly through the decay rate and weight loss rate. It is worth mentioning that the decay rate has the greatest direct impact on the seed sensory score, while the peel a＊ value and the seed b＊ value indirectly influence it mainly through the decay rate and total acid content. The results of four muhivariable analyses show that ε-PL treatment and ozone treatment could maintain the quality of pomegranate fruit better than the control group, further delay the deterioration of the indicators including firmness, total acid content of seed and color by controlling the decay and water loss of the pomegranate fruit. Moreover, it turns out that the combination of the two treatments has the best effect.

关 键 词： 石榴 聚赖氨酸 臭氧 品质 多变量分析