石榴贮藏期果皮品质劣变的多变量分析

Multivariate Analysis of Quality Deterioration of Pomegranate Peel during Storage at Different Temperatures

利用多变量分析方法对不同温度条件下影响石榴贮藏期果皮品质劣变的相关因素进行了探讨。单因素方差分析和主成分分析结果表明,6℃低温能有效地抑制石榴果皮的褐变、蒸腾失水、细胞衰老和色泽劣变。相关性分析、偏最小二乘分析和通径分析表明,果皮褐变指数与细胞膜透性和丙二醛含量呈极显著正相关(P<0.01),与果皮硬度、水分含量、总酚含量、花青素含量和L*值呈极显著负相关(P<0.01),果皮的水分含量对果皮褐变指数具有较大的负直接作用,而细胞膜透性通过水分含量和a*值影响并且对其有较大的正间接作用。

The factors related to the quality deterioration of pomegranate peel during storage at different temperatures were investigated using multivariate analysis. One-way analysis of variance and principal component analysis showed that peel browning, water loss, cell senescence and color deterioration could be effectively inhibited during storage at 6 ℃. Correlation analysis, partial least squares regression and path coefficient analysis indicated that peel browning index was positively correlated with cell membrane permeability and malondialdehyde content （P 〈 0.01）, and negatively correlated with firmness, water content, total phenol content, anthocyanidin content and L＊ （P 〈 0.01）. The water content of pomegranate peel had a direct and negative impact on peel browning index, and cell membrane permeability indirectly and positively affected peel browning through water content and a＊.