摘要：

为了探讨华红、华月苹果经不同货架温度结合1-MCP处理在货架期间质地性状的差异和变化规律,以期确定苹果适宜的货架温度和时间,以华红和华月为试验材料,采用物性分析仪质地多面分析法(TPA)和穿刺试验,测定果肉弹性、胶黏性、咀嚼性、果肉硬度、破裂功、破裂力、破裂位移、屈服功、屈服力和屈服位移等10个质地性状,并对这些指标采用因子分析法,将原始指标降维,从而使用1个综合指标评价经1-MCP(1.0 μL/L)处理后,放置于5,10,15,20 ℃的货架温度下对华红和华月苹果质地性状的保持效果。结果表明,经1-MCP处理可延长华红、华月果实质地性状的货架期,尤其对华红果实效果更佳;相同处理温度下,经1-MCP处理的2个品种果实下降幅度显著小于未经处理组的降幅,可大约减少10%。相关性分析表明,苹果果实的质地指标之间均存在极显著正相关性,但紧密程度存在一定差异。经因子分析并基于特征值大于1的原则,提取了2个主因子,累计方差贡献率为91.194%,根据各主因子代表性指标,依次命名为穿刺因子F₁、TPA因子F₂,方差贡献率分别为79.870%,11.324%,根据主因子得分可知,未经处理的华红果实最适宜货架温度为5 ℃,经处理的果实温度为15 ℃;而华月果实未经处理最适宜的货架温度为10 ℃,经1-MCP处理果实的适宜货架温度为5,10 ℃。华红果实CK组在最适宜货架温度5 ℃下可存放8 d,处理组在货架温度15 ℃下可延长至16 d;华月果实CK组和处理组都可选择10 ℃的货架温度,均可存放16 d。

关键词: 苹果, 质地性状, 穿刺参数, 1-MCP处理, 货架温度

Abstract:

Discuss the difference and change rule of texture characteristics of Huahong and Huayue apples after different shelf temperature combined with 1-MCP treatment during the shelf life,in order to determine the appropriate shelf temperature and time for apples.Using Huahong and Huayue as the test materials,the physical property analyzer texture multi-faceted analysis(TPA)and puncture test were used to determine the pulp elasticity,gummy stickiness, chewability, pulp hardness, rupture work, rupture force, rupture displacement, yield work, yield force and yield displacement.Factor analysis was applied to these indicators,and the original indicators were reduced in dimensionality,so that a comprehensive index was used to evaluate 1-MCP(1.0 μL/L)treatment,it was placed at shelf temperatures of 5,10,15,20 ℃ to maintain the texture properties of Huahong and Huayue apples.The shelf life of Huahong and Huayue fruit texture characters could be prolonged by 1-MCP treatment,especially for Huahong fruit.Under the same treatment temperature,the fruit decline of the two varieties treated with 1-MCP was significantly less than that of the untreated group,which could be reduced by about 10%.Correlation analysis showed that there was a very significant positive correlation between the texture indexes of apple fruit,but there were some differences in the degree of tightness.After factor analysis and based on the principle that the eigenvalue was greater than 1,two main factors were extracted,and the cumulative variance contribution rate was 91.194%.According to the representative indexes of each main factor,they were named puncture factor F₁ and TPA factor F₂,and the variance contribution rates were 79.870% and 11.324%,respectively.According to the score of the main factor,the most suitable shelf temperature of untreated Huahong fruit was 5 ℃.The temperature of the treated fruit was 15 ℃.The optimum shelf temperature of Huayue fruit without treatment was 10 ℃,and the suitable shelf temperature of 1-MCP treated fruit was 5,10 ℃.The CK group of Huahong fruit could be stored for 8 d at 5 ℃,and the shelf temperature of the treatment group could be extended to 16 d at 15 ℃;the CK group and the treatment group of Huayue fruit could be stored at 10 ℃,could be stored for 16 d.

Key words: Apple, Texture traits, Puncture parameters, 1-MCP treatment, Shelf temperature