主成分分析γ-氨基丁酸-壳聚糖涂膜对人参果贮藏品质的影响

Principal Component Analysis of Effects ofγ-aminobutyric Acid-chitosan Coating on Storage Quality of Pepino Fruits

目的探究γ-氨基丁酸(GABA)–壳聚糖涂膜对人参果的保鲜效果。方法将人参果在12℃下贮藏28 d,研究10 mmol/L GABA-壳聚糖涂膜处理对人参果贮藏期间营养品质和生理生化指标的影响。结果与对照组相比,采用GABA-壳聚糖涂膜处理能显著提高人参果的感官品质,抑制其呼吸作用,降低质量损失率,降低PPO和POD酶活性,维持可溶性固形物和可滴定酸含量,减缓MDA的积累,同时有效保持较高的Vc和总黄酮含量,从而延缓果实软化及品质劣变进程。通过主成分分析(PCA)提取出2个主成分,累计方差贡献率为86.86%,较好地描述了人参果贮藏期间品质的变化。此外,经PCA分析发现,贮藏28 d时处理组的果实品质与贮藏14~21 d时对照组的果实品质较为接近,进一步证实GABA-壳聚糖处理有助于人参果贮藏品质的稳定。结论采用GABA-壳聚糖涂膜处理能够延缓人参果采后软化、褐变及衰老进程,从而提高果实的贮藏期。

The work aims to explore the preservation performance ofγ-aminobutyric acid(GABA)-chitosan coating on pepino fruits.The pepino fruits were stored at 12℃for 28 d.The effects of 10 mmol/L GABA-chitosan coating treatment on the nutritional quality and physiological and biochemical parameters of pepino fruits during storage were investigated.Compared with the control group,GABA-chitosan coating treatment significantly improved the sensory quality of pepino fruits,inhibited their respiration,reduced weight loss,PPO and POD enzyme activities,maintained soluble solids and titratable acid contents,and slowed down MDA accumulation,while effectively maintaining high Vc and total flavonoid contents,thus delaying fruit softening and quality deterioration.Two principal components were extracted by principal component analysis(PCA),with a cumulative variance contribution of 86.86%,which could better explain the quality changes of pepino fruits during storage.In addition,PCA analysis revealed that the 28 d treatment group was closer to the 14-21 d control group,further confirming that the GABA-chitosan treatment contributed to the stabilization of the storage quality of pepino fruits.In conclusion,GABA-chitosan coating treatment can delay the postharvest softening,browning and senescence of pepino fruits,thus improving the storage life of the fruits.