水杨酸对佛手瓜果实低温贮藏期间品质影响的多变量分析

Multivariate analysis of salicylic acid treatment on the quality of chayote fruit during cold storage

利用多变量分析方法探讨了不同浓度水杨酸处理对佛手瓜果实在低温贮藏期间品质变化的影响。单因素方差分析的结果表明,水杨酸可显著抑制果实硬度、失重率和纤维素含量的增加,有效保持了果实氨基酸、Vc、叶绿素、总酚等物质的含量。主成分分析及其综合评价模型表明,在贮藏的前60 d水杨酸可有效延缓果实品质的下降,但贮藏后期保持效果不佳。相关性分析结果表明,果实氨基酸、Vc和叶绿素含量除与类黄酮和总酚不存在显著相关性外,与其他指标间均呈极显著相关关系。通径分析表明,硬度与Vc对果实氨基酸含量产生较大的直接效应,其他指标均主要通过二者产生较强的间接作用。

The influence of three concentrations of salicylic acid treatments on the quality of chayote fruit stored at 9 ℃ and（ 90 ± 5） % relative humidity was analyzed using multivariate analysis. The results of one-way analysis of variance showed that salicylic acid treatment significantly reduced fruit firmness,weight loss and cellulose content and maintained a high level in amino acids,vitamin C,chlorophyll and total phenols. Principal component analysis and comprehensive evaluation model indicated that salicylic acid improved storage quality of chayote fruit at the first 60 days of storage but not for any longer. The correlation analysis indicated that amino acids,vitamin C and chlorophyll content were highly correlated（ P〈0. 01） with the other quality parameters except for flavonoid and total phenols.The results of path coefficient analysis showed that firmness and vitamin C content had great influence on amino acids content,and the other quality parameters all worked with each other through firmness and vitamin C.