‘黄冠’梨果实采收和贮藏品质评价体系的建立
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摘要
以采自‘黄冠’梨主产区的30份果实样品为试材,测定了采收品质和贮藏品质指标,采用SPSS分析软件进行因子分析。根据因子分析结果确定了色泽、风味、果心褐变指数及单果重为代表性品质指标,根据主因子得分及相应权重之积的累加计算综合得分,以综合得分为因变量通过逐步回归建立了‘黄冠’梨果实采收品质、冷藏品质以及货架品质评价模型方程,调整R2分别为0.974、0.950和0.979,说明评价模型可靠性较高。基于此模型分析30个果园‘黄冠’梨品质的理论得分,经聚类分析将‘黄冠’梨品质指标分为4类。以因子分析为基础建立的‘黄冠’梨品质评价体系简化了品质评价指标,并反应‘黄冠’梨综合品质;因此,该评价模型可在生产上为‘黄冠’梨品质评价提供依据。
This research was carried out to evaluate the roles of different quality indices in the comprehensive quality of ‘Huangguan’ pear fruit and establish an evaluation system for it. By factor analysis the fruit color, fruit flavor, core browning index and single fruit factors were simplified and determined to be the fruit quality indices. Based on the comprehensive scores, ‘Huangguan’ pear fruit from 30 orchards were classified into 4 types. Evaluation models about fruit quality, cold storage quality and shelf-life quality for ‘Huangguan’ pear fruit were established by the stepwise regression method with a dependent variable of the comprehensive scores, and the modulated R2 were 0.974, 0.950 and 0.979 respectively, which indicated these models were reliable. Then the theoretical scores were gained, and ‘Huangguan’ fruit were divided into 4 clusters by clustering analysis. The quality evaluation system based on factor analysis simplified the evaluated indices, and reflected fruit qualities accurately. Thus, the system could be applied on quality evaluation of ‘Huangguan’ pear fruit.
This research was carried out to evaluate the roles of different quality indices in the comprehensive quality of ‘Huangguan’ pear fruit and establish an evaluation system for it. By factor analysis the fruit color, fruit flavor, core browning index and single fruit factors were simplified and determined to be the fruit quality indices. Based on the comprehensive scores, ‘Huangguan’ pear fruit from 30 orchards were classified into 4 types. Evaluation models about fruit quality, cold storage quality and shelf-life quality for ‘Huangguan’ pear fruit were established by the stepwise regression method with a dependent variable of the comprehensive scores, and the modulated R2 were 0.974, 0.950 and 0.979 respectively, which indicated these models were reliable. Then the theoretical scores were gained, and ‘Huangguan’ fruit were divided into 4 clusters by clustering analysis. The quality evaluation system based on factor analysis simplified the evaluated indices, and reflected fruit qualities accurately. Thus, the system could be applied on quality evaluation of ‘Huangguan’ pear fruit.
引文
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[15]聂继云,毋永龙,李海飞,等.苹果鲜榨汁品质评价体系构建[J].中国农业科学,2013,46(8):1657-1667.
[16]于建军,郭玮.烤烟主要化学成分因子分析和综合评价[J].浙江农业学报,2010,22(2):244-248.
[2]马庆华,李永红,梁丽松,等.冬枣优良单株果实品质的因子分析与综合评价[J].中国农业科学,2010,43(12):2491-2499.
[3]郑丽静,聂继云,李明强,等.苹果风味评价指标的筛选研究[J].中国农业科学,2015,48(14):2796-2805.
[4]鲍江峰,夏仁学,邓秀新,等.用主成分分析法选择纽荷尔脐橙品质的评价因素[J].华中农业大学学报,2004,23(6):663-666.
[5]陈启亮,杨晓平,田瑞,等.梨品种果实品质的分析与评价[J].湖北农业科学,2012,51(22):5068-5071-5104.
[6]董星光,田路明,曹玉芬,等.我国南方砂梨主产区主栽品种果实品质因子分析及综合评价[J].果树学报,2014,31(5):815-822.
[7]国家技术监督局.GB/T12293-90.北京:中国标准出版社,1990.[J].水果、蔬菜制品可滴定酸度的测定.
[8]Mcguire R G.Reporting of objective color measurements[J].HortScience,1992,27(12):1254-1255.
[9]Li L M,Xia Y F,Xu C L,et al.The incidence of superficial scald in‘Wujiuxiang’pears(Pyrus Pyrifolia Cv.Wujiuxiang)during and after controlled atmosphere storage[J].Journal of Food Quality,2016,39(3):201-208
[10]Cheng Y D,L Q,Zhao G Q,et al.The effects of modified atmosphere packaging on core browning and the expression patterns of PPO and PAL genes in‘Yali’pears during cold storage[J].LWT-Food Science and Technology,2015,60(2):1243-1248.
[11]周俊国,李桂荣,杨鹏鸣.南瓜自交系数量性状分析与聚类分析[J].河北农业大学学报,2006,29(4):19-22.
[12]Kurtanjek ?elimir,Horvat Daniela,Magdi?Damir,et al.Factor analysis and modelling for rapid quality assessment of croatian wheat cultivars with different gluten characteristics[J].Food Technology and Biotechnology,2008,46(3):270-277.
[13]李丹丹,司龙亭,牛海臣,等.黄瓜耐弱光性的多元统计分析[J].园艺学报,2009,36(4):501-506.
[14]樊保国,李登科.制干枣品种品质性状的因子分析与综合评价[J].植物遗传资源学报,2011,12(5):716-720.
[15]聂继云,毋永龙,李海飞,等.苹果鲜榨汁品质评价体系构建[J].中国农业科学,2013,46(8):1657-1667.
[16]于建军,郭玮.烤烟主要化学成分因子分析和综合评价[J].浙江农业学报,2010,22(2):244-248.