猕猴桃低温贮藏期间硬度与化学品质的相关性研究

Study on the Correlation between Firmness and Chemical Qualities of Kiwifruit during Cold-storage

作者对低温冷藏期间的猕猴桃果实进行硬度的穿刺测试和主要化学指标的测定。并对贮藏期间的化学指标进行主成分分析,提取第一主成分(“品质因子”),“品质因子”综合了所测定的7个化学品质指标的信息。“品质因子”与果肉硬度的相关性分析表明,两者呈三次多项式关系,拟合度高达0.988。果肉硬度指标能反映果实的内部化学品质,可以通过硬度对猕猴桃果实的贮藏品质进行综合评价。

Author measured the flesh firmness and primary chemical qualities along with kiwifruit's cold-storage. Prime component analysis was made on chemical indexes of kiwifruit, the first prime component was derived and called as quality factor which synthesized seven chemical indexes. And the quality factor and flesh firmness had high correlation, which can be fitted by cubic polynomial equation with the R 2 more than 0.988. The flesh firmness can be applied to evaluate storage quality ofk iwifruit.