因子分析法综合评价1-甲基环丙烯处理对青脆李低温贮藏品质的影响

Comprehensive evaluation for the effects of 1-methylcyclopropene treatment on the quality of Prunus americana during cold storage

探究青脆李低温(4±1)℃贮藏条件下品质劣变的主要因子,以及1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对青脆李果实贮藏品质影响的综合评价方法。以青脆李果实为材料,采用单因素分析方法研究贮藏过程中果皮色度、果实硬度、可溶性固形物含量、可滴定酸含量、还原糖和失重率的变化规律。利用因子分析结合隶属函数法将多个变量重新组合成新的相互无关的综合指标,对不同贮藏时间段、不同浓度1-MCP处理后的果实品质进行综合评价。结果:果皮色度和硬度是决定青脆李品质的主要因子,通过因子分析构建综合评价模型可知0.75μL/L为适宜青脆李长期贮藏的1-MCP浓度,且贮藏16 d为维持青脆李较高品质的最佳时间。通过多变量分析方法综合分析了不同浓度1-MCP处理后青脆李贮藏过程中的综合得分,确定了导致其品质劣变的主要因子,明确了适宜浓度1-MCP处理条件下青脆李最佳的贮藏时间。

The aim of this work was to investigate the main deterioration factor of Prunus americana at low-tem- perature storage （4±1）℃ and effect of 1-methylcyclopropene（1-MCP） treatment on the quality of the fruit. The changes in fruit skin color, fruit firmness, soluble solid content, content of titratable acid, reducing sugar, weight loss rate during storage were investigated by one-way analysis. Combination of multiple variables into a new and unrelated comprehensive index through subordinate function and factor analysis were used in comprehensive evaluation the storage quality of prunus americana with different concentration and handling time of 1-MCP treatment. The results showed that skin color and fruit firmness are the main factors in determining prunus americana quality. The comprehensive evaluation model built by factor analysis revealed that prunus americana treated with 0. 75 μL/L 1 -MCP had a better storability, and its preservation period could be prolonged for 16 days. In conclusion, this study used muhivari-able analysis method to comprehensively evaluate comprehensive scores of prunus americana with 1-MCP treatment during storage, and clarified the main deterioration factor that badly affected the storage quality. The proper concentration and 1-MCP treatment time were also determiend.