香蕉催熟过程中生理生化指标变化分析及其品质评价模型的建立

Analysis of Changes of Physiological and Biochemical Parameters in Banana Ripening Process and Establishment of Banana Quality Evaluation Model

本课题以香蕉的色泽、香味、口感、伤病、脱柄情况等为感官指标,同时分析了其硬度、过氧化物酶活性以及可溶性固形物、总可溶性糖、Vc、总可滴定酸和单宁含量等品质及生理生化指标,确定了香蕉的最佳催熟条件为在新采摘的青香蕉表面均匀喷洒浓度为1000 mg/L的乙烯利1%(V/W,乙烯利稀释液体积/香蕉重量),在湿度90%、温度19℃下恒温恒湿催熟5 d,此时香蕉的感官评分为96.00分;以香蕉的生理生化指标为分量因子对以感官评价分数为基础的香蕉成熟品质进行偏最小二乘(PLS)回归分析,建立了香蕉成熟品质评价模型,发现影响香蕉成熟品质的生理生化指标依次为总可溶性糖含量、总可滴定酸含量、单宁含量、硬度、Vc含量、过氧化物酶活性和可溶性固形物含量。

In this work, the color, aroma, taste, injury, and detachment of banana were evaluated as sensory indices. The physiological and biochemical parameters of banana, such as the hardness, peroxidase activity, the amount of soluble solids, total soluble sugar, Vc, total titrated acids and tannins under different temperature and concentration of ethephon were measured. The best ripening conditions for banana were spraying 1% 1000 mg/L ethephon （V/W, ethephon diluent volume/banana weight） evenly on banana surface, and saved under 90% RH and 19 ℃ for 5d. The maturity and quality of banana reach the best state. The banana got the sensory attributes score of 96.00. The relationships between sensory attributes score and the seven physiological and biochemical parameters were evaluated by means of partial least squares （PLS） to establish a mature quality evaluation model of banana. The significant physiochemical factors were the content of total soluble sugar, total titratable acid, tannin, hardness, Vc content, peroxidase activity, soluble solids content.