不同包装材料对绿芦笋货架期品质影响的多变量分析

Multivariate Analysis of Different Packing Materials on Quality of Green Asparagus During Shelf-life

为明确3种不同包装材料(妙洁保鲜袋P1、普通超市食品袋P2、气调包装袋P3)对绿芦笋货架期品质影响的关键因子,以打孔妙洁保鲜袋为对照(CK),采用单因素方差分析、主成分分析、相关性分析、偏最小二乘回归分析、通径分析等5种方法进行分析。单因素方差分析表明,P3处理可维持袋内较高CO_2浓度,抑制绿芦笋菌落生长、呼吸速率和多酚氧化酶(PPO)、苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)活性,保持组织较高的总糖、总酚和维生素C(Vc)含量及过氧化氢酶(CAT)、超氧化物歧化酶(SOD)和抗坏血酸过氧化物酶(APX)活性,降低绿芦笋组织中过氧化氢(H_2O_2)和丙二醛(MDA)含量的积累,使绿芦笋保持较高的感官品质;主成分分析表明,PC1与PC2较好地区分了货架期间各处理绿芦笋的品质指标和活性氧代谢指标;偏最小二乘与相关性分析表明,感官品质与MDA和H_2O_2含量、菌落总数及POD、PAL、PPO活性呈负相关效应,而与APX和SOD活性、CO_2/O_2浓度、总糖和Vc含量呈正相关;通径分析表明,PPO活性通过自身的直接作用及菌落总数的间接作用对绿芦笋感官品质产生较大的影响,是作用于感官品质的主要因素。综上所述,P3处理主要通过调控绿芦笋PPO和APX活性、菌落总数以及总糖和Vc含量来维持绿芦笋较好的货架期品质。本研究为绿芦笋货架期保鲜提供了理论及技术支持。

In order to investigate the effects of different packaging materials on the shelf-life quality of green asparagus,packing with miaojie bag（ P1）,common taker-bag from supermarket（ P2） and atmosphere controlled bag（ P3）.Asparagus treated with ‘miaojie ＇bag with holes were used as control（ CK）. Multiple analysis methods（ one-way analysis of variance,principal component analysis,correlation analysis,partial least squares regression analysis and path analysis） were employed in this study. One-way analysis of variance showed that P3 treatment could keep higher concentration of CO2 in the package,and inhibit the increasing of colony numbers and respiration rate of green asparagus. Moreover,P3 could also improve contents of total sugar,total phenol and vitamin C（ Vc）,led to higher sensory scores and higher activity of catalase（ CAT）,superoxidedismutase（ SOD）,ascorbate peroxidase（ APX）,and alleviate the accumulations of hydrogen peroxide（ H2O2） and malondialdehyde（ MDA） of green asparagus as well. In addition,P3 inhibifed polyphenol oxidase（ PPO）,phenylalanineammonialyase（ PAL） and peroxidase（ POD） activities of green asparagus. Principal component analysis indicated that PC1 and PC2 could distinguish the quality and active oxygen metabolism indicators of green asparagus during shelf life very well. Partial least squares regression and correlation analysis showed that sensory quality was negatively correlated with total numbers of colony,MDA content,H2O2 content,POD,PAL,PPO activities and was positively correlated with APX,SOD activities,CO2 concentration,total sugar and Vc. Path analysis suggested that PPO activity could affect the quality of green asparagus directly,as well as through the effect of total number of colonies. In conclusion,the effect of P3 treatment on the quality of green asparagus had an association with activity of PPO and APX,total number of colonies,contents of total sugar and Vc during shelf life,which provided theoretical and technical support for preservation of post-harvest asparagus.