低温贮藏对蓝莓果实品质与主要成分的影响

Effects of Low Temperature Storage on Quality and Pricipal Component of Blueberry

以“北陆”蓝莓为试验材料,分析低温贮藏期间蓝莓果实品质和主要成分的变化规律,并探讨电子鼻应用于检测蓝莓挥发性物质的可行性。结果表明:贮藏期间,蓝莓果实的失重率和腐烂率不断升高,硬度不断降低;可溶性固形物(TSS)含量呈升高—降低—升高的变化趋势,可滴定酸(TA)、维生素C含量不断降低;总酚、类黄酮、花青素相对含量先升高后降低;过氧化物酶(POD)活性、丙二醛(MDA)含量先升高后降低。主成分分析(PCA)和线性判别分析(LDA)方法相结合,可以区分贮藏期间蓝莓挥发物质变化。

Taking BeiLu blueberry as the test material,this paper analyzes the fruit quality and principal component of blueberry during low-temperature storage period,and explore the feasibility of electronic nose application to detect volatile material in blueberry.The results showed that:During storage,the weight loss rate and decay rate of blueberry fruit increased continuously,and the hardness decreased continuously;The content of soluble solid(TSS)increased,decreased and increased,while the content of titratable acid(TA)and vitamin C decreased continuously;The relative contents of total phenols,and anthocyanins increased first and then decreased;Peroxidase(POD)activity and malondialdehyde(MDA)content increased first and then decreased.The combination of principal component analysis(PCA)and linear discriminant analysis(LDA)could distinguish the changes of volatile material in blueberries during storage.