不同贮藏条件下杏果实品质特性的变化分析

Analysis of Odor Changes of Apricot Fruits under Different Storage Conditions by Electronic Nose Technology

研究以“崂山”红杏为试材,探索不同贮藏条件下包括:常温、冰温、1-MCP保鲜剂、壳聚糖涂膜保鲜方法对崂山红杏果实的品质变化的影响。通过测定杏果实可溶性固形物、可滴定酸、维生素C以及感官评价,结合电子鼻系统对杏果实进行无损检测,探索其不同贮藏条件下杏果实品质特性的变化。结果表明:常温下崂山红杏5~8 d时果实品质最好,冰温和1-MCP保鲜剂下15~20 d果实品质最佳,壳聚糖涂膜保鲜条件下15~20 d果实品质最佳。通过对不同贮藏条件下崂山红杏PEN3电子鼻传感器响应值变化分析以及电子鼻主成分分析(PCA),线性判别式分析(LDA),负荷加载分析(LA)分析可知,冰温条件下崂山红杏风味成分明显区分其他条件下风味成分,气体成分比较稳定,属于货架期的主要气味特征,优于1-MCP保鲜剂、壳聚糖涂膜保鲜和常温贮藏条件。

In this study,“Laoshan” red apricots were used as test materials to explore the effects of different storage conditions,including:normal temperature,ice temperature,1-MCP preservative,and chitosan coating preservation methods on the quality changes of Laoshan red apricots.By measuring the soluble solids,titratable acid,vitamin C and sensory evaluation of apricot fruit,combined with the electronic nose system,apricot fruit quality characteristics were explored under diferent storage conditions.The results showed that the fruit quality of Laoshan red apricot was the best at room temperature for 5-8days,under ice temperature and 1-MCP preservative for 15-20 days,and under chitosan coating for fresh-keeping conditions for 15-20 days.Through the analysis of the response value change of Laoshan red apricot PEN3 electronic nose sensor under diferent storage conditions,as well as electronic nose principal component analysis(PCA),linear discriminant analysis(LDA),load loading analysis(LA) analysis,it could be seen that Laoshan red apricot under ice temperature conditions,the apricot flavor component clearly distinguished the flavor component under other conditions,and the gas component was relatively stable,which belonged to the main odor characteristics of the shelf life,and was better than 1-MCP preservative,chitosan coating preservation and normal temperature storage conditions.