3种精油处理对鲜切西兰花品质的影响

Quality evaluation of fresh-cutting broccoli under different essential oil treatments based on principal component analysis

为探究肉桂、牛至、茴香精油对鲜切西兰花贮藏品质的影响,采用主成分分析法分析11个指标,并建立综合评价函数,筛选最佳精油处理组。主成分分析筛选出3个主成分,第1主成分反映菌落总数、呼吸强度、失重率、V_C含量、叶绿素含量、香气得分和褐变程度得分7个指标的信息;第2主成分反映总黄酮、多酚氧化酶和过氧化物酶的信息;第3主成分反映总酚的信息。3个主成分累积方差贡献率为86.462%,能够较好地反映原始数据的信息。结果表明,3种精油中以肉桂精油处理组的综合得分最高,可有效延缓叶绿素、V_C的下降,保持较高的总酚和总黄酮,有利于鲜切西兰花的贮藏保鲜。

11 traits of the effect of cinnamon, oregano, fennel oil on quality of fresh-cutting broccoli were analyzed by principal component analysis （PCA） method in this study. An assessment model was established to screen the best essential oil treatment. 3 principal components were screened out through principal component analysis which accounted for 86.462% of the total variance. Frist principal component reflect the information of the total number of colonies, respiration intensity, weight loss rate, VC content, chloro phyll content, aroma score and browning degree score. The second one used to obtain he information of the total flavonoids, PPO and POD. The third one reflected the information of the total pheno]ic. The results showed that the quality score of fresh cut broccoli treated with different essential oils was the highest （0.34） in the cinnamon group （2 d）, as to effectively delayed the decline of chlorophyll, vitamin C, maintaining a high total phenol and total flavonoids. Thus, the cinnamon oil was conductive to fresh-cutting broccoli preservation.