减压处理对蓝莓果实品质影响的多变量分析

Multivariate Analysis of Fruit Quality of Blueberry Treated with Different Hypobaric Storage

利用多变量分析方法探讨了4种减压条件对蓝莓果实品质的影响.结果表明,减压贮藏的蓝莓果实的硬度、总酸、品质、色泽、香气和风味降低,固酸比略有升高.主成分分析的结果表明,贮藏29 d时,0.050 MPa处理对蓝莓果实的风味、固酸比、硬度、总酸的影响较为显著;贮藏49 d时,0.050 MPa处理和0.075 MPa对蓝莓果实色泽、风味、固酸比、硬度、总酸、品质评价、甜度、甜酸比有较大影响.偏最小二乘回归分析得知,风味和品质与甜酸比、酸度和固酸比呈显著正相关性,与香气、硬度、坚硬度、甜度和色泽呈显著负相关.运用通径分析可知,色泽、甜酸比、酸度、固酸比、总酸、甜度对品质和风味的直接影响最强.

The effects of individual treatments with hypobaric storage on fruit quality of blueberry were analyzed by the multivariate analysis. The results showed that fruit firmness, total acid, quality, color, aroma, and flavor decreased, and the solid acid ratio slightly increased during the hypobaric storage. The results of the principal component analysis （PCA） indicated that fruit flavor, solid acid ratio, firmness, and total acid were significantly affected during the 29 days storage at 0. 050 MPa. Whereas 0. 050 MPa and 0. 075 MPa treatments significantly affected fruit color, flavor, solid acid ratio, firmness, total acid, quality evaluation, sugar, and sweet and sour ratio after the 49 days storage. The results of partial least squares regression （PLSR） showed that flavor and quality were positively correlated with sweet and sour, acidity, and solid acid ratio, and flavor and quality were strongly correlated in a negative manner with a- roma, firmness, sweetness, and color. The results of path coefficient analysis indicated that color, sweet and sour ratio, acidity, and solid acid ratio, total acid, and sweetness had the strongest effects on the quality and flavor.