基于芒果果肉颜色的品质检测技术

Quality Evaluation of Mango by Fresh Colorimetric Measurements

以芒果品种‘贵妃’为试材,利用光谱仪测定L、a、b值,同时测定果实的硬度及糖酸度,采用偏最小二乘法(PLS)建立基于颜色值的可溶性固形物(SSC)、硬度及可滴定酸(TA)的品质预测模型。预测模型的建模相关系数R可溶性固形物含量、硬度及可滴定酸含量分别为0.962 2、0.946 4和0.959 2;均方误差分别为0.658 1%、0.992 7 kg/cm^2及0.827 5 g/L。预测集拟合方程的相关系数分别为0.965 6、0.949 0和0.925 7;均方误差分别为0.626 7%、1.159 0 kg/cm^2和0.999 2 g/L。结果表明:芒果预测模型的预测准确度,可溶性固形物高于硬度和可滴定酸,基于‘贵妃’芒果采后品质的果肉颜色值快速检测可行。

The establishment of mango quality prediction model was tested based on soluble solids content （SSC）, firmness and titratable acid （TA） of Guifei mango, color value by color spectrometer, combined with the partial least squares （PLS） method. The model set correlation coefficient R about SSC, firmness and TA prediction model structured by PLS was 0.962 2, 0.946 4 and 0.959 2 respectively; Root mean square error of the model set was 0.658 1%, 0.992 7 kg/cm2 and 0.827 5 g/L, respectively. The prediction set correlation coefficient R about SSC, firmness and the TA prediction model was 0.965 6, 0.949 0 and 0.925 7, respectively; The root mean square error of the prediction set was 0.626 7%, 1.159 0 kg/cm2 and 0.999 2 g/L, respectively. The SSC prediction model of Guifei mango prediction accuracy was slightly better than the firmness and titratable acid model. The rapid detection on mango postharvest quality such as SSC, firmness and TA by fresh color value was feasible, and it would provide a scientific basis for fast judging the quality of mango.