不同蓝莓品种果实品质比较与综合评价
|
摘要
本研究对山东省引种的22个蓝莓品种的果实品质进行了比较与综合分析。结果表明:9个蓝莓品质指标均存在很大的品种间差异,其中单果质量、果实比重、硬度、可溶性固形物质量分数、有效酸度(pH值)、花青素含量和VC含量变异系数均大于10.00%,品种间差异较大;果形指数和果皮明度指数(L*值)变异系数低于10.00%,是较为稳定的指标。利用相关性分析与主成分分析相结合的方法,筛选出综合评价不同蓝莓品种品质的核心品质指标5项,分别为果形指数、硬度、L*值、可溶性固形物质量分数和pH值。利用层次分析法对核心指标进行权重赋予,建立蓝莓综合评价数学模型,计算不同蓝莓品种的综合、鲜食和加工评价指数。根据蓝莓主要品质指标,对22个蓝莓品种进行系统聚类分析。聚类结果与主成分得分对22个蓝莓品种分类的判定结果较为一致,均可用来分析蓝莓果实品质指标,综合评价不同蓝莓品种果实的鲜食或加工品质的优劣。
In the present study, the fruit quality of 22 blueberry varieties introduced in Shandong province was analyzed and comprehensively evaluated. The results showed that nine quality indicators were greatly different among different blueberry varieties. The coefficients of variation(CVs) for single fruit mass, specific gravity, hardness, soluble solid content, valid acidity value(pH), anthocyanin content and vitamin C content were greater than 10.00%, indicating significant differences between varieties. Meanwhile, the CVs for fruit shape index and peel brightness index(L* value) were less than 10.00%, suggesting that they were more stable indicators. Five quality indicators including fruit shape index, hardness, L* value, soluble solids content and pH were screened out by using correlation analysis and principal component analysis(PCA) as the core indicators to comprehensively evaluate the fruit quality of different blueberry varieties. The analytical hierarchy process was applied for weight analysis of the core indexes, and a mathematic model was established to calculate the comprehensive evaluation index and evaluate the fruit quality and processing suitability of each blueberry cultivar. Moreover, according to the main quality indexes of blueberry, cluster analysis(CA) was carried out by using the Pearson correlation method. Consistent results were obtained using PCA and CA, indicating that both can be used to analyze blueberry fruit quality index and comprehensively evaluate the fruit quality and processing suitability of different blueberry varieties.
In the present study, the fruit quality of 22 blueberry varieties introduced in Shandong province was analyzed and comprehensively evaluated. The results showed that nine quality indicators were greatly different among different blueberry varieties. The coefficients of variation(CVs) for single fruit mass, specific gravity, hardness, soluble solid content, valid acidity value(pH), anthocyanin content and vitamin C content were greater than 10.00%, indicating significant differences between varieties. Meanwhile, the CVs for fruit shape index and peel brightness index(L* value) were less than 10.00%, suggesting that they were more stable indicators. Five quality indicators including fruit shape index, hardness, L* value, soluble solids content and pH were screened out by using correlation analysis and principal component analysis(PCA) as the core indicators to comprehensively evaluate the fruit quality of different blueberry varieties. The analytical hierarchy process was applied for weight analysis of the core indexes, and a mathematic model was established to calculate the comprehensive evaluation index and evaluate the fruit quality and processing suitability of each blueberry cultivar. Moreover, according to the main quality indexes of blueberry, cluster analysis(CA) was carried out by using the Pearson correlation method. Consistent results were obtained using PCA and CA, indicating that both can be used to analyze blueberry fruit quality index and comprehensively evaluate the fruit quality and processing suitability of different blueberry varieties.
引文
[1]胡雅馨,李京,惠伯棣.蓝莓果实中主要营养及花青素成分的研究[J].食品科学,2006,27(10):600-603.DOI:10.7506/spkx1002-6630(2006)10-0600-04.
[2]王姗姗,孙爱东,李淑燕.蓝莓的保健功能及其开发应用[J].中国食物与营养,2010(6):17-20.
[3]NORBERTO S,SILVA S,MEIRELES M,et al.Blueberry anthocyanins in health promotion:a metabolic overview[J].Journal of Functional Foods,2013,5(4):1518-1528.DOI:10.1016/j.jff.2013.08.015.
[4]CHEN H G,CAO S F,FANG X J,et al.Changes in fruit firmness,cell wall composition and cell wall degrading enzymes in postharvest blueberries during storage[J].Scientia Horticulturae,2015,188(4):44-48.DOI:10.1016/j.scienta.2015.03.018.
[5]GIONGO L,PONCETTA P,LORETTI P,et al.Texture profiling of blueberries(Vaccinium spp.)during fruit development,ripening and storage[J].Postharvest Biology and Technology,2013,76:34-39.DOI:10.1016/j.postharvbio.2012.09.004.
[6]李冬男.蓝莓原料品质特性及其指纹图谱研究[D].沈阳:沈阳农业大学,2016:31-40.
[7]朱诗慧,孟宪军,颜廷才,等.辽宁主栽蓝莓品种加工适应性的研究[J].食品科学,2014,35(21):79-83.DOI:10.7506/spkx1002-6630-201421016.
[8]韩斯,孟宪军,汪艳群,等.不同品种蓝莓品质特性及聚类分析[J].食品科学,2015,36(6):140-144.DOI:10.7506/spkx.1002-6630-201506026.
[9]杨维,王蜀,陈华兴.云南引种不同蓝莓品种果实品质比较研究[J].现代农业科技,2011(9):137-138.DOI:1007-5739(2011)09-0137-02.
[10]郑红岩,高梦,刘建兰,等.不同品种蓝莓果实品质分析[J].食品与发酵工业,2013,39(11):245-249.
[11]葛翠莲,黄春辉,夏思进,等.10个蓝莓品种主要营养成分与花色素含量分析[J].中国南方果树,2012,41(4):33-35.DOI:10.13938/j.issn.1007-1431.2012.04.026.
[12]HU Menghan,DONG Qingli,LIU Baolin,et al.Prediction of mechanical properties of blueberry using hyperspectral interactance imaging[J].Postharvest Biology and Technology,2016,115:122-131.DOI:10.1016/j.postharvbio.2015.11.021.
[13]SUN Liqiong,DING Xiaoping,QI Jin,et al.Antioxidant anthocyanins screening through spectrum-effect relationships and DPPH-HPLC-DAD analysis on nine cultivars of introduced rabbit eye blueberry in China[J].Food Chemistry,2012,132(2):759-765.DOI:10.1016/j.foodchem.2011.11.030.
[14]郭成宇,安百慧.不同品种蓝莓和菌种酿制蓝莓酒的香气成分分析[J].中国酿造,2017,36(4):174-179.DOI:10.11882/J.ISSN.0254-5071.2017.04.036.
[15]刘万平.山东青岛8个蓝莓品种花果发育及适应性评价[D].北京:北京林业大学,2012:12-14.
[16]HARKER F R,MARSH K B,YOUNGH,et al.Sensory interpretation of instrumental measurements 2:sweet and acid taste of apple fruit[J].Postharvest Biology and Technology,2002,24(3):241-250.DOI:10.1016/S0925-5214(01)00157-0.
[17]SINELLI N,SPINARDI A,EGIDIO V D,et al.Evaluation of quality and nutraceutical content of blueberries(Vaccinium corymbosum L.)by near and mid-infrared spectroscopy[J].Postharvest Biology and Technology,2008,50(1):31-36.DOI:10.1016/j.postharvbio.2008.03.013.
[18]YOU Q,WANG B,CHEN F,et al.Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars[J].Food Chemistry,2011,125(1):201-208.DOI:10.1016/j.foodchem.2010.08.063.
[19]殷海松,汤卫华,张仁宽,等.野生和栽培蓝莓营养物质分析及抗氧化作用研究[J].食品研究与开发,2015,36(18):39-41.DOI:10.3969.issn.1005-651.015.18.010.
[20]LOHACHOOMPOL V,MULHOLLAND M,SRZEDNICKI G,et al.Determination of anthocyanins in various cultivars of highbush and rabbiteye blueberries[J].Food Chemistry,2008,111(1):249-254.DOI:10.1016/j.foodchem.2008.03.067.
[21]BUNEA A,RUGIN?D,SCONTA Z,et al.Anthocyanin determination in blueberry extracts from various cultivars and their antiproliferative and apoptotic properties in B16-F10 metastatic murine melanoma cells[J].Phytochemistry,2013,95:436-444.DOI:10.1016/j.phytochem.2013.06.018.
[22] LI D N, LI B, MA Y, et al. Polyphenols, anthocyanins, and flavonoids contents and the antioxidant capacity of various cultivars of high bush and half-high blueberries[J].Journal of Food Composition and Analysis,2017,62:84-93.DOI:10.1016/j.jfca.2017.03.006.
[23]WANG H L,GUO X B,HU X D,et al.Comparison of phytochemical profiles, antioxidant and cellular antioxidant activities in different varieties of blueberry(Vaccinium spp.)[J].Food Chemistry,2017,217:773-781.
[24]李建光,韩冬梅,李荣,等.广州地区19个引进龙眼品种果实品质的评价与分类[J].热带亚热带植物学报,2010,18(4):415-420.DOI:10.3969/j.issn.1005-3395.2010.04.015.
[25]田贺,张志东,李亚东,等.主成分分析法在茶藨属植物果实品质评价指标上的应用研究[J].吉林农业大学学报,2009,31(5):632-636.DOI:10.13327/j.jjlau.2009.05.037.
[26]公丽艳,孟宪军,刘乃侨,等.基于主成分与聚类分析的苹果加工品质评价[J].农业工程学报,2014,30(13):276-285.DOI:10.3969/j.issn.1002-6819.2014.13.034.
[27]KEENAN D F,VALVERDE J,GORMLEY R,et al.Selecting apple cultivars for use in ready-to-eat desserts based on multivariate analyses of physico-chemical properties[J].LWT-Food Science and Technology,2012,48(2):308-315.DOI:10.1016/j.lwt.2012.04.005.
[28]聂继云,张红军,马智勇,等.聚类分析在我国果树研究中的应用及问题分析[J].果树科学,2000,17(2):128-130.DOI:10.13925/j.cnki.gsxb.2000.02.012.
[29]聂继云,李志霞,李海飞,等.苹果理化品质评价指标研究[J].中国农业科学,2012,45(14):2895-2903.DOI:10.3864/j.issn.0578-1752.2012.14.012.
[30]HOSSAIN M B,PATRASB A,RYANA C B,et al.Application of principal component and hierarchical cluster analysis to classify different spices based on in vitro antioxidant activity and individual polyphenolic antioxidant compounds[J].Journal of Functional Foods,2011,3(3):179-189.DOI:10.1016/j.jfca.2010.09.012.
[2]王姗姗,孙爱东,李淑燕.蓝莓的保健功能及其开发应用[J].中国食物与营养,2010(6):17-20.
[3]NORBERTO S,SILVA S,MEIRELES M,et al.Blueberry anthocyanins in health promotion:a metabolic overview[J].Journal of Functional Foods,2013,5(4):1518-1528.DOI:10.1016/j.jff.2013.08.015.
[4]CHEN H G,CAO S F,FANG X J,et al.Changes in fruit firmness,cell wall composition and cell wall degrading enzymes in postharvest blueberries during storage[J].Scientia Horticulturae,2015,188(4):44-48.DOI:10.1016/j.scienta.2015.03.018.
[5]GIONGO L,PONCETTA P,LORETTI P,et al.Texture profiling of blueberries(Vaccinium spp.)during fruit development,ripening and storage[J].Postharvest Biology and Technology,2013,76:34-39.DOI:10.1016/j.postharvbio.2012.09.004.
[6]李冬男.蓝莓原料品质特性及其指纹图谱研究[D].沈阳:沈阳农业大学,2016:31-40.
[7]朱诗慧,孟宪军,颜廷才,等.辽宁主栽蓝莓品种加工适应性的研究[J].食品科学,2014,35(21):79-83.DOI:10.7506/spkx1002-6630-201421016.
[8]韩斯,孟宪军,汪艳群,等.不同品种蓝莓品质特性及聚类分析[J].食品科学,2015,36(6):140-144.DOI:10.7506/spkx.1002-6630-201506026.
[9]杨维,王蜀,陈华兴.云南引种不同蓝莓品种果实品质比较研究[J].现代农业科技,2011(9):137-138.DOI:1007-5739(2011)09-0137-02.
[10]郑红岩,高梦,刘建兰,等.不同品种蓝莓果实品质分析[J].食品与发酵工业,2013,39(11):245-249.
[11]葛翠莲,黄春辉,夏思进,等.10个蓝莓品种主要营养成分与花色素含量分析[J].中国南方果树,2012,41(4):33-35.DOI:10.13938/j.issn.1007-1431.2012.04.026.
[12]HU Menghan,DONG Qingli,LIU Baolin,et al.Prediction of mechanical properties of blueberry using hyperspectral interactance imaging[J].Postharvest Biology and Technology,2016,115:122-131.DOI:10.1016/j.postharvbio.2015.11.021.
[13]SUN Liqiong,DING Xiaoping,QI Jin,et al.Antioxidant anthocyanins screening through spectrum-effect relationships and DPPH-HPLC-DAD analysis on nine cultivars of introduced rabbit eye blueberry in China[J].Food Chemistry,2012,132(2):759-765.DOI:10.1016/j.foodchem.2011.11.030.
[14]郭成宇,安百慧.不同品种蓝莓和菌种酿制蓝莓酒的香气成分分析[J].中国酿造,2017,36(4):174-179.DOI:10.11882/J.ISSN.0254-5071.2017.04.036.
[15]刘万平.山东青岛8个蓝莓品种花果发育及适应性评价[D].北京:北京林业大学,2012:12-14.
[16]HARKER F R,MARSH K B,YOUNGH,et al.Sensory interpretation of instrumental measurements 2:sweet and acid taste of apple fruit[J].Postharvest Biology and Technology,2002,24(3):241-250.DOI:10.1016/S0925-5214(01)00157-0.
[17]SINELLI N,SPINARDI A,EGIDIO V D,et al.Evaluation of quality and nutraceutical content of blueberries(Vaccinium corymbosum L.)by near and mid-infrared spectroscopy[J].Postharvest Biology and Technology,2008,50(1):31-36.DOI:10.1016/j.postharvbio.2008.03.013.
[18]YOU Q,WANG B,CHEN F,et al.Comparison of anthocyanins and phenolics in organically and conventionally grown blueberries in selected cultivars[J].Food Chemistry,2011,125(1):201-208.DOI:10.1016/j.foodchem.2010.08.063.
[19]殷海松,汤卫华,张仁宽,等.野生和栽培蓝莓营养物质分析及抗氧化作用研究[J].食品研究与开发,2015,36(18):39-41.DOI:10.3969.issn.1005-651.015.18.010.
[20]LOHACHOOMPOL V,MULHOLLAND M,SRZEDNICKI G,et al.Determination of anthocyanins in various cultivars of highbush and rabbiteye blueberries[J].Food Chemistry,2008,111(1):249-254.DOI:10.1016/j.foodchem.2008.03.067.
[21]BUNEA A,RUGIN?D,SCONTA Z,et al.Anthocyanin determination in blueberry extracts from various cultivars and their antiproliferative and apoptotic properties in B16-F10 metastatic murine melanoma cells[J].Phytochemistry,2013,95:436-444.DOI:10.1016/j.phytochem.2013.06.018.
[22] LI D N, LI B, MA Y, et al. Polyphenols, anthocyanins, and flavonoids contents and the antioxidant capacity of various cultivars of high bush and half-high blueberries[J].Journal of Food Composition and Analysis,2017,62:84-93.DOI:10.1016/j.jfca.2017.03.006.
[23]WANG H L,GUO X B,HU X D,et al.Comparison of phytochemical profiles, antioxidant and cellular antioxidant activities in different varieties of blueberry(Vaccinium spp.)[J].Food Chemistry,2017,217:773-781.
[24]李建光,韩冬梅,李荣,等.广州地区19个引进龙眼品种果实品质的评价与分类[J].热带亚热带植物学报,2010,18(4):415-420.DOI:10.3969/j.issn.1005-3395.2010.04.015.
[25]田贺,张志东,李亚东,等.主成分分析法在茶藨属植物果实品质评价指标上的应用研究[J].吉林农业大学学报,2009,31(5):632-636.DOI:10.13327/j.jjlau.2009.05.037.
[26]公丽艳,孟宪军,刘乃侨,等.基于主成分与聚类分析的苹果加工品质评价[J].农业工程学报,2014,30(13):276-285.DOI:10.3969/j.issn.1002-6819.2014.13.034.
[27]KEENAN D F,VALVERDE J,GORMLEY R,et al.Selecting apple cultivars for use in ready-to-eat desserts based on multivariate analyses of physico-chemical properties[J].LWT-Food Science and Technology,2012,48(2):308-315.DOI:10.1016/j.lwt.2012.04.005.
[28]聂继云,张红军,马智勇,等.聚类分析在我国果树研究中的应用及问题分析[J].果树科学,2000,17(2):128-130.DOI:10.13925/j.cnki.gsxb.2000.02.012.
[29]聂继云,李志霞,李海飞,等.苹果理化品质评价指标研究[J].中国农业科学,2012,45(14):2895-2903.DOI:10.3864/j.issn.0578-1752.2012.14.012.
[30]HOSSAIN M B,PATRASB A,RYANA C B,et al.Application of principal component and hierarchical cluster analysis to classify different spices based on in vitro antioxidant activity and individual polyphenolic antioxidant compounds[J].Journal of Functional Foods,2011,3(3):179-189.DOI:10.1016/j.jfca.2010.09.012.