响应面法优化库尔勒香梨钙、1-MCP和冷藏温度组合

Response Surface Methodology Korla Pear Combination of Calcium, 1-MCP and Refrigerated Temperature

采用响应曲面法研究Ca质量浓度、1-MCP体积浓度和冷藏温度对库尔勒香梨采后腐烂率的影响,筛选库尔勒香梨适宜的Ca质量浓度、1-MCP体积浓度和冷藏温度,为库尔勒香梨采后贮藏保鲜提供理论依据。以库尔勒香梨为试材,以Ca质量浓度、1-MCP体积浓度和冷藏温度为自变量,通过单因素试验确定对香梨腐烂率的影响。根据Box-Benhnken的中心组合试验设计原理,结合单因素试验结果,分别选择Ca质量浓度、1-MCP体积浓度和冷藏温度作为自变量,以香梨的腐烂率为指标作为响应值设计响应面试验。通过综合分析得出库尔勒香梨降低腐烂率的最佳条件:Ca质量浓度为0.17 g/L、1-MCP体积浓度为2.0μL/L、冷藏温度为4.23℃。

Study the effect of Response Surface Method of Ca concentration, 1-MCP concentration and refrigerated temperature temperature on decay rate of Korla pear during the post-harvest and preservation, to provide a theoretical basis. Korla Pear was used as test materials. Use the single factor experiment to determine the effect on pear decay rate with Ca concentration, 1-MCP concentration and refrigerated temperature as independent variables. The Box-Benhnken central composite design principles, combined with the results of single factor test, with Ca concentration, 1-MCP concentration and refrigerated temperature as independent variables, response surface test was designed, using pear decay rate as indicator to analyze optimum condition which can reduce the decay rate. The optimum condition was that Ca concentration 0.17 g/L, MCP concentration 2.0 μL/L and refrigerated temperature 4.23 ℃.