鲜切藕片褐变程度的数学模型研究

Study on mathematical model for determining the browning degree of fresh-cut lotus roots

利用测色色差计,研究了鲜切藕片在贮藏过程中的褐变程度和各色泽参数间的变化以及各色泽参数与鲜切藕片褐变程度之间的相关关系。研究结果表明:L*、b*、DL*、Db*、DE*、C*值与鲜切藕片褐变程度之间呈一定的相关性;L*、DL*、b*、DE*、C*的显著性水平为P<0.01,Db*显著性水平为P<0.05,a*、Da*、h与褐变程度的相关性不显著(P>0.05);其中,DL*值与褐变程度的相关性系数最大,其线性回归方程为Y=-0.469X-11.688(R2=0.953),通过该方程预测的褐变程度与实际的褐变程度基本一致,表明该方程可应用于对鲜切藕片褐变程度的判断分级。

The changes of browning degree and color indices during the storage period of fresh-cut lotus roots were observed, mathematical model for determining the browning degree of fresh-cut lotus roots was established which based on the relationship between the browning degree and the color indices.The study indicated that the browning degree was correlated with the value of L＊,b＊,DL＊,Db＊,DE＊,C＊ etc.（P〈0.01 for L＊,DL＊, b ＊ ,DE＊,C ＊ ,P 〈0.05 for Db＊ ）.DL＊ among all color indices was most significantly correlated to browning,its regressed equation was Y =-0.469X-11.688 （R^2 = 0.953 ）.The establishment of the mathematical model for determining the browning degree of fresh-cut lotus roots had provided basic research on automatic classification on-line for fresh-cut fruits and vegetables.