猕猴桃果实贮藏期间生理生化指标的主成分分析

Principal Components Analysis of Physiological and Biochemical Indexes of Kiwifruit during Storage

为了探明猕猴桃果实贮藏期间品质与生理生化变化特点及影响其贮藏性能的主要因子,以不耐贮藏的中华猕猴桃"丰悦"和耐贮藏的美味猕猴桃"沁香"为试材,采用提高果实耐贮性处理,以喷施清水为对照,测定两种处理下贮藏期间果实生理生化指标的变化,运用主成分分析法,构建综合评价指标F值。结果表明,贮藏期间果实Vc、果肉硬度和可滴定酸的含量变化是反映果实品质变化特征的主要因子,乙烯释放量、呼吸作用和淀粉酶活性的变化是反映果实生理生化的变化特征的主要因子;通过分析综合评价指标的F值发现,其主要因子特征值累计百分率大于85%,该统计方法可客观准确反映猕猴桃果实后熟过程中生理生化的变化。不同猕猴桃品种、不同耐贮性的猕猴桃果实,在贮藏过程中其品质和生理生化变化特点具有统一性。

In order to understand the changes in quality and physiology of kiwifruit during storage as well as the main factors influencing the storage performance of kiwifruit,the Chinese kiwifruit variety "Fengyue",which has bad storability,and delicious kiwifruit variety "Qingxiang",which has good storability,were taken as test materials to determine the changes in physiological indexes of kiwifruit during storage under treatment of enhancing fruit storability and treatment of spraying water,respectively;then using principal component analysis method to construct comprehensive evaluation indicator F-value.The results showed that during storage,the changes in contents of fruit Vc,soluble solids,and titratable acid were the main factors reflecting fruit quality changes,and the changes in ethylene release rate,respiration and amylase activity were the main factors reflecting fruit physiological changes;the cumulative percentage of main factor characteristic value was greater than 85% through analyzing the F-value.Therefore,the physiological changes of kiwifruit during after-ripening can be accurately reflected by the statistical method.Moreover,the kiwifruits with different varieties or different storabilities have uniformity in quality changes and physiological changes during storage.