Effects of Different Shelf Temperature Combined with 1-MCP Treatment on Texture Traits of Huahong and Huayue Apples

doi:10.7668/hbnxb.20192888

Abstract

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

JIA Chaoshuang, WANG Zhihua, WANG Wenhui. Effects of Different Shelf Temperature Combined with 1-MCP Treatment on Texture Traits of Huahong and Huayue Apples[J]. Acta Agriculturae Boreali-Sinica, 2022, 37(4): 128-140. doi: 10.7668/hbnxb.20192888.

/ / Recommend / Download Citations

URL: http://www.hbnxb.net/EN/10.7668/hbnxb.20192888

http://www.hbnxb.net/EN/Y2022/V37/I4/128

Figures/Tables 12

References 42

[1]	王昆. 苹果良种引种指导[M]. 北京: 金盾出版社, 2013.
	Wang K. Guidance for introduction of fine apple varieties[M]. Beijing: Jindun Press, 2013.
[2]	贾朝爽, 王志华, 王文辉, 姜云斌. 辽宁兴城3个中熟苹果品种鲜销采收期的确定[J]. 中国南方果树, 2020, 49(5):114-119. doi: 10.13938/j.issn.1007-1431.20200338. doi: 10.13938/j.issn.1007-1431.20200338
	Jia C S, Wang Z H, Wang W H, Jiang Y B. Determination of the best harvest time of three medium-ripe apple varieties[J]. South China Fruits, 2020, 49(5):114-119.
[3]	Watkins C B. The use of 1-methylcyclopropene(1-MCP)on fruits and vegetables[J]. Biotechnology Advances, 2006, 24(4):389-409. doi: 10.1016/j.biotechadv.2006.01.005. doi: 10.1016/j.biotechadv.2006.01.005 pmid: 16530376
[4]	Sisler E C, Serek M. Inhibitors of ethylene responses in plants at the receptor level:Recent developments[J]. Physiologia Plantarum, 1997, 100(3):577-582. doi: 10.1111/j.1399-3054.1997.tb03063.x. doi: 10.1111/j.1399-3054.1997.tb03063.x URL
[5]	张群, 葛可达, 张维, 李绍华, 王婷. 1-MCP结合低温贮藏对猕猴桃采后品质的影响[J]. 湖南农业科学, 2020(3):61-66. doi: 10.16498/j.cnki.hnnykx.2020.003.017. doi: 10.16498/j.cnki.hnnykx.2020.003.017
	Zhang Q, Ge K D, Zhang W, Li S H, Wang T. Effect of 1-MCP combined with low temperature storage on postharvest quality of kiwifruit[J]. Hunan Agricultural Sciences, 2020(3):61-66.
[6]	王志华, 包熬民, 王文辉, 王宝侠, 王阳, 佟伟, 姜云斌. 成熟度结合1-MCP处理与不同低温贮藏对塞外红苹果的保鲜效果[J]. 食品科技, 2019, 44(9):44-49. doi: 10.13684/j.cnki.spkj.2019.09.009. doi: 10.13684/j.cnki.spkj.2019.09.009
	Wang Z H, Bao A M, Wang W H, Wang B X, Wang Y, Tong W, Jiang Y B. Effects of maturity combined with 1-MCP treatment and different low temperature storage on preservation of Saiwaihong apple fruit[J]. Food Science and Technology, 2019, 44(9):44-49.
[7]	彭勇, 王天博, 班清风, 石晶盈, 王庆国. 1-MCP和货架温度对乔纳金苹果贮后品质的影响[J]. 保鲜与加工, 2019, 19(3):15-23. doi: 10.3969/j.issn.1009-6221.2019.03.003. doi: 10.3969/j.issn.1009-6221.2019.03.003
	Peng Y, Wang T B, Ban Q F, Shi J Y, Wang Q G. Effect of 1-MCP and shelf temperature on the shelf quality of Jonagold apple[J]. Storage and Process, 2019, 19(3):15-23.
[8]	冯云霄, 何近刚, 程玉豆, 李丽梅, 李学营, 冯建忠, 关军锋. 1-MCP处理对早熟苹果常温贮藏生理及品质的影响[J]. 现代食品科技, 2019, 35(12):130-136,101. doi: 10.13982/j.mfst.1673-9078.2019.12.017. doi: 10.13982/j.mfst.1673-9078.2019.12.017
	Feng Y X, He J G, Cheng Y D, Li L M, Li X Y, Feng J Z, Guan J F. Effects of 1-MCP treatment on the physiology and quality of early-maturing apples stored at ambient temperature[J]. Modern Food Science and Technology, 2019, 35(12):130-136,101.
[9]	王晓飞, 杨艳青, 任小林, 孙海亭, 向春燕, 孙炜尚. 1-MCP对粉红女士苹果果实采后生理及其品质的影响[J]. 食品科学, 2014, 35(18):219-223. doi: 10.7506/spkx1002-6630-201418042. doi: 10.7506/spkx1002-6630-201418042
	Wang X F, Yang Y Q, Ren X L, Sun H T, Xiang C Y, Sun W S. Effects of 1-MCP on postharvest physiology and quality of Pink lady apple fruits[J]. Food Science, 2014, 35(18):219-223. doi: 10.1111/j.1365-2621.1970.tb12142.x URL
[10]	Little C R, Holmes R J. Storage technology for apples and pears[M]. Australia: Highway Press Pty.Ltd., 2000.
[11]	高海生, 贾艳茹, 魏建梅, 冉辛拓, 乐文全. 用物性分析仪检测鸭梨和京白梨果实采后质地的变化[J]. 园艺学报, 2012, 39(7):1359-1364. doi: 10.16420/j.issn.0513-353x.2012.07.020. doi: 10.16420/j.issn.0513-353x.2012.07.020
	Gao H S, Jia Y R, Wei J M, Ran X T, Yue W Q. Studies on the post-harvested fruit texture changes of Yali and Jingbaili pears by using texture analyzer[J]. Acta Horticulturae Sinica, 2012, 39(7):1359-1364.
[12]	王斐, 姜淑苓, 陈秋菊, 欧春青, 张文江, 郝宁宁, 马力, 李连文. 脆肉梨果实成熟过程中质地性状的变化[J]. 果树学报, 2016, 33(8):950-958. doi: 10.13925/j.cnki.gsxb.20160008. doi: 10.13925/j.cnki.gsxb.20160008
	Wang F, Jiang S L, Chen Q J, Ou C Q, Zhang W J, Hao N N, Ma L, Li L W. Changes in fruit texture of crisp-flesh pear during fruit ripening[J]. Journal of Fruit Science, 2016, 33(8):950-958.
[13]	陈双建, 赵雪辉, 成继东, 安栋, 李智, 郜敏, 司三梅. 署脆红桃果实质地性状分析[J]. 中国农学通报, 2019, 35(23):40-44.
	Chen S J, Zhao X H, Cheng J D, An D, Li Z, Gao M, Si S M. The texture characters of Shucuihong peach fruit[J]. Chinese Agricultural Science Bulletin, 2019, 35(23):40-44.
[14]	李里特. 食品物性学[M]. 北京: 中国农业出版社, 2001:112-115.
	Li L T. Food physical properties[M]. Beijing: China Agricultural Press, 2001:112-115.
[15]	李赛, 贺晓光. 不同贮藏条件下小玲西瓜果实品质力学特性的比较研究[J]. 新疆农业大学学报, 2011, 34(1):36-39. doi: 10.3969/j.issn.1007-8614.2011.01.009. doi: 10.3969/j.issn.1007-8614.2011.01.009
	Li S, He X G. Comparotive research of fruit quality and mechanical properties for Xiaoling watermelon under different storage conditions[J]. Journal of Xinjiang Agricultural University, 2011, 34(1):36-39.
[16]	Sirisomboon P, Tanaka M, Akinaga T, Kojima T. Evaluation of the textural properties of Japanese pear[J]. Journal of Texture Studies, 2000, 31(6):665-677. doi: 10.1111/j.1745-4603.2000.tb01027.x. doi: 10.1111/j.1745-4603.2000.tb01027.x URL
[17]	娄来峰, 吴杰, 张慧, 吕吉光, 杨雪梅. 香梨质地的多面分析及综合评价[J]. 石河子大学学报(自然科学版), 2017, 35(3):373-377. doi: 10.13880/j.cnki.65-1174/n.2017.03.0018. doi: 10.13880/j.cnki.65-1174/n.2017.03.0018
	Lou L F, Wu J, Zhang H, Lü J G, Yang X M. Principal component analysis and comprehensive evaluation of Korla pear texture[J]. Journal of Shihezi University (Natural Science), 2017, 35(3):373-377.
[18]	王燕霞, 王晓蔓, 关军锋. 梨果肉质地性状分析[J]. 中国农业科学, 2014, 47(20):4056-4066. doi: 10.3864/j.issn.0578-1752.2014.20.014. doi: 10.3864/j.issn.0578-1752.2014.20.014
	Wang Y X, Wang X M, Guan J F. Flesh texture characteristic analysis of pear[J]. Scientia Agricultura Sinica, 2014, 47(20):4056-4066.
[19]	吴萌萌, 张瑞萍, 史亚娟, 董海清, 丁体玉, 张恒涛, 高启明, 周喆, 阎振立. 4个苹果品种贮藏期间果实质地和营养成分的变化[J]. 果树学报, 2020, 37(9):1404-1412. doi: 10.13925/j.cnki.gsxb.20200106. doi: 10.13925/j.cnki.gsxb.20200106
	Wu M M, Zhang R P, Shi Y J, Dong H Q, Ding T Y, Zhang H T, Gao Q M, Zhou Z, Yan Z L. Changes of flesh texture and nutritional components of four apple cultivars during storage[J]. Journal of Fruit Science, 2020, 37(9):1404-1412.
[20]	贾朝爽, 包熬民, 王志华, 王文辉, 王宝侠, 佟伟. 1-MCP对塞外红苹果贮藏品质的影响[J]. 包装工程, 2019, 40(19):57-65. doi: 10.19554/j.cnki.1001-3563.2019.19.008. doi: 10.19554/j.cnki.1001-3563.2019.19.008
	Jia C S, Bao A M, Wang Z H, Wang W H, Wang B X, Tong W. Effect of 1-MCP treatment on storage quality of Saiwaihong apples[J]. Packaging Engineering, 2019, 40(19):57-65.
[21]	张鹏, 秦骅, 李江阔, 田世平, 颜廷才, 李博强. 1-MCP、乙烯吸收剂双控对富士苹果贮后货架品质的影响[J]. 中国食品学报, 2019, 19(9):179-188. doi: 10.16429/j.1009-7848.2019.09.021. doi: 10.16429/j.1009-7848.2019.09.021
	Zhang P, Qin H, Li J K, Tian S P, Yan T C, Li B Q. Effect of 1-MCP combined with ethylene absorbent on the shelf quality of fuji apple after cold storage[J]. Journal of Chinese Institute of Food Science and Technology, 2019, 19(9):179-188.
[22]	彭勇, 陈义伦, 王庆国, 石晶盈, 彭福田, 冀成法, 张小燕. 桃品种间质地、水分及细胞壁组分的比较[J]. 西北农业学报, 2019, 28(11):1836-1844. doi: 10.7606/j.issn.1004-1389.2019.11.012. doi: 10.7606/j.issn.1004-1389.2019.11.012
	Peng Y, Chen Y L, Wang Q G, Shi J Y, Peng F T, Ji C F, Zhang X Y. Comparative study on texture,water status and cell wall components of peach cultivars[J]. Acta Agriculturae Boreali-Occidentalis Sinica, 2019, 28(11):1836-1844.
[23]	刘莹, 曹森, 马超, 姜润, 王宇, 曹梅芳, 王瑞. 自发气调包装对采后“十月红”桃质构性能的影响[J]. 江苏农业科学, 2019, 47(13):230-234. doi: 10.15889/j.issn.1002-1302.2019.13.056. doi: 10.15889/j.issn.1002-1302.2019.13.056
	Liu Y, Cao S, Ma C, Jiang R, Wang Y, Cao M F, Wang R. Effect of modified atmosphere packaging on post-harvest texture properties of Shiyuehong peaches[J]. Jiangsu Agricultural Sciences, 2019, 47(13):230-234.
[24]	李永红, 张立莎, 常瑞丰, 王召元, 陈湖, 刘国俭. 质地多方面分析三个桃品种果实采后质地的变化[J]. 北方园艺, 2016(4): 133-137. doi: 10.11937/bfyy.201604034. doi: 10.11937/bfyy.201604034
	Li Y H, Zhang L S, Chang R F, Wang Z Y, Chen H, Liu G J. Change of texture properties of three peach varieties during postharvest storage by texture profile analysis[J]. Northern Horticulture, 2016(4):133-137.
[25]	潘好斌, 刘东, 邵青旭, 高歌, 齐红岩. 不同品种薄皮甜瓜成熟期果实质地品质分析及综合评价[J]. 食品科学, 2019, 40(21):35-42. doi: 10.7506/spkx1002-6630-20181025-299. doi: 10.7506/spkx1002-6630-20181025-299
	Pan H B, Liu D, Shao Q X, Gao G, Qi H Y. Analysis and comprehensive evaluation of textural quality of ripe fruits from different varieties of oriental melon(Cucumis melo var.makuwa makino)[J]. Food Science, 2019, 40(21):35-42. doi: 10.1111/j.1365-2621.1975.tb03729.x URL
[26]	杨植, 王振磊. 基于TPA法评价枣果实质地及聚类分析[J]. 新疆农业科学, 2019, 56(10):1860-1868. doi: 10.6048/j.issn.1001-4330.2019.10.011. doi: 10.6048/j.issn.1001-4330.2019.10.011
	Yang Z, Wang Z L. Evaluation and cluster analysis of jujube fruit texture based on TPA method[J]. Xinjiang Agricultural Sciences, 2019, 56(10):1860-1868.
[27]	许玲, 魏秀清, 章希娟, 许家辉. 质构仪整果穿刺法评价3个毛叶枣品种果实质地参数[J]. 福建农业学报, 2018, 33(6):621-625. doi: 10.19303/j.issn.1008-0384.2018.06.014. doi: 10.19303/j.issn.1008-0384.2018.06.014
	Xu L, Wei X Q, Zhang X J, Xu J H. Instrumental measurements and texture evaluation on fruits from three varieties of Zizyphus mauritiana[J]. Fujian Journal of Agricultural Sciences, 2018, 33(6):621-625.
[28]	郭禹. 西瓜果肉质地差异性分析[D]. 哈尔滨: 东北农业大学, 2020. doi: 10.27010/d.cnki.gdbnu.2020.000115. doi: 10.27010/d.cnki.gdbnu.2020.000115
	Guo Y. Analysis on texture difference of watermelon flesh[D]. Harbin: Northeast Agricultural University, 2020.
[29]	宋肖琴, 张波, 徐昌杰, 张九凯, 李鲜, 陈昆松. 采后枇杷果实的质构变化研究[J]. 果树学报, 2010, 27(3):379-384. doi: 10.13925/j.cnki.gsxb.2010.03.009. doi: 10.13925/j.cnki.gsxb.2010.03.009
	Song X Q, Zhang B, Xu C J, Zhang J K, Li X, Chen K S. Texture profile analysis of postharvest loquat fruit[J]. Journal of Fruit Science, 2010, 27(3):379-384.
[30]	谢林君, 成果, 周咏梅, 谢太理, 张劲. 阳光玫瑰冬葡萄贮藏期果实质构特性变化研究[J]. 南方园艺, 2021, 32(1):14-20. doi: 10.3969/j.issn.1674-5868.2021.01.003. doi: 10.3969/j.issn.1674-5868.2021.01.003
	Xie L J, Cheng G, Zhou Y M, Xie T L, Zhang J. Study on changes of fruit texture characteristics of sunshine rose winter grape during storage[J]. Southern Horticulture, 2021, 32(1):14-20.
[31]	陈青, 励建荣. 杨梅果实在储存过程中质地变化规律的研究[J]. 中国食品学报, 2009, 9(1):66-71. doi: 10.16429/j.1009-7848.2009.01.031. doi: 10.16429/j.1009-7848.2009.01.031
	Chen Q, Li J R. Research on texture change regularity of the Chinese bayberry during storage[J]. Journal of Chinese Institute of Food Science and Technology, 2009, 9(1):66-71.
[32]	Szczesiak A S. Texture is a sensory property[J]. Food Quality and Preference, 2002, 13(4):215-225. doi: 10.1016/s0950-3293(01)00039-8. doi: 10.1016/s0950-3293(01)00039-8 URL
[33]	张文彤, 董伟. 统计分析高级教程[M]. 北京: 高等教育出版社, 2014:214.
	Zhang W T, Dong W. Advanced course of statistical analysis[M]. Beijing: Higher Education Press, 2014:214.
[34]	曹森, 江彤, 马超, 江盼, 雷霁卿, 王瑞. 1-MCP处理对东红猕猴桃货架期品质的影响[J]. 北方园艺, 2021(4):101-106. doi: 10.11937/bfyy.20201487. doi: 10.11937/bfyy.20201487
	Cao S, Jiang T, Ma C, Jiang P, Lei J Q, Wang R. Effects of 1-MCP treatment on shelf-life quality of Donghong kiwifruit[J]. Northern Horticulture, 2021(4):101-106.
[35]	张靖国, 陈启亮, 杨晓平, 范净, 胡红菊. 1-MCP处理对翠冠梨货架期品质的影响[J]. 湖北农业科学, 2020, 59(21):121-123. doi: 10.14088/j.cnki.issn0439-8114.2020.21.025. doi: 10.14088/j.cnki.issn0439-8114.2020.21.025
	Zhang J G, Chen Q L, Yang X P, Fan J, Hu H J. Effects of 1-MCP treatment on shelf life quality of Cuiguan pear[J]. Hubei Agricultural Sciences, 2020, 59(21):121-123.
[36]	Szczesniak A S. Texture is a sensory property[J]. Food Quality and Preference, 2002, 13(4):215-225.doi: 10.1016/S0950-3293(01)00039-8. doi: 10.1016/S0950-3293(01)00039-8 URL
[37]	薛友林, 张敏, 张鹏, 李江阔, 李博强, 徐勇. 1-MCP对不同地域寒富苹果质地的响应[J]. 包装工程, 2019, 40(11):33-41. doi: 10.19554/j.cnki.1001-3563.2019.11.005. doi: 10.19554/j.cnki.1001-3563.2019.11.005
	Xue Y L, Zhang M, Zhang P, Li J K, Li B Q, Xu Y. Response of 1-MCP to the texture of Hanfu apple in different regions[J]. Packaging Engineering, 2019, 40(11):33-41.
[38]	马媛媛, 陆玲鸿, 古咸彬, 宋根华, 张慧琴. 基于TPA的猕猴桃质地差异分析及贮藏性评价[J]. 果树学报, 2021, 38(9):1579-1589. doi: 10.13925/j.cnki.gsxb.20210019. doi: 10.13925/j.cnki.gsxb.20210019
	Ma Y Y, Lu L H, Gu X B, Song G H, Zhang H Q. Texture difference and storage characteristics evaluation based on texture profile analysis in kiwifruits[J]. Journal of Fruit Science, 2021, 38(9):1579-1589.
[39]	董星光, 田路明, 曹玉芬, 张莹, 齐丹. 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. doi: 10.13925/j.cnki.gsxb.20140023. doi: 10.13925/j.cnki.gsxb.20140023
	Dong X G, Tian L M, Cao Y F, Zhang Y, Qi D. Factor analysis and comprehensive evaluation of fruit quality in cultivars of Pyrus pyrifolia(Burm.f.)Nakai from South China[J]. Journal of Fruit Science, 2014, 31(5):815-822.
[40]	Chaïb J, Devaux M F, Grotte M G, Robini K, Causse M, Lahaye M, Marty I. Physiological relationships among physical,sensory,and morphological attributes of texture in tomato fruits[J]. Journal of Experimental Botany, 2007, 58(8):1915-1925. doi: 10.1093/jxb/erm046. doi: 10.1093/jxb/erm046 URL
[41]	Bojarian M, Asadi-Gharneh H A, Golabadi M. Factor analysis,stepwise regression and path coefficient analyses of yield,yield-associated traits,and fruit quality in tomato[J]. International Journal of Vegetable Science, 2019, 25(6):542-553. doi: 10.1080/19315260.2018.1551260. doi: 10.1080/19315260.2018.1551260 URL
[42]	木合塔尔·扎热, 阿卜杜许库尔·牙合甫, 故丽米热·卡克什, 马合木提·阿不来提, 哈地尔·依沙克. 新疆地方品种梨果实品质性状综合评价[J]. 农业工程学报, 2021, 37(7):278-285. doi: 10.11975/j.issn.1002-6819.2021.07.034. doi: 10.11975/j.issn.1002-6819.2021.07.034
	Muhtar Zari, Abduxukur Yakup, Mahmut Ablat, Gulmira Kakix, Kadir Esah. Comprehensive evaluation of fruit quality traits of local pear cultivars in Xinjiang Region of China[J]. Transactions of the Chinese Society of Agricultural Engineering, 2021, 37(7):278-285.

质地指标 Texture index	硬度 Hardness	弹性 Springiness	胶黏性 Gumminess	咀嚼性 Chewiness	破裂功 Rupture work	破裂力 Rupture force	破裂位移 Rupture displacement	屈服功 Yield work	屈服力 Yield force	屈服位移 Yield displacement
硬度Hardness	1.000
弹性Springiness	0.564^**	1.000
胶黏性Gumminess	0.915^**	0.754^**	1.000
咀嚼性Chewiness	0.863^**	0.829^**	0.931^**	1.000
破裂功Rupture work	0.861^**	0.366^**	0.736^**	0.679^**	1.000
破裂力Rupture force	0.845^**	0.300^**	0.662^**	0.653^**	0.808^**	1.000
破裂位移Rupture displacement	0.864^**	0.516^**	0.816^**	0.754^**	0.938^**	0.709^**	1.000
屈服功Yield work	0.883^**	0.464^**	0.784^**	0.763^**	0.909^**	0.900^**	0.852^**	1.000
屈服力Yield force	0.856^**	0.401^**	0.715^**	0.717^**	0.814^**	0.978^**	0.733^**	0.920^**	1.000
屈服位移Yield displacement	0.911^**	0.619^**	0.860^**	0.846^**	0.824^**	0.841^**	0.857^**	0.884^**	0.867^**	1.000

质地指标 Texture index	硬度 Hardness	弹性 Springiness	胶黏性 Gumminess	咀嚼性 Chewiness	破裂功 Rupture work	破裂力 Rupture force	破裂位移 Rupture displacement	屈服功 Yield work	屈服力 Yield force	屈服位移 Yield displacement
硬度Hardness	1.000
弹性Springiness	0.564^**	1.000
胶黏性Gumminess	0.915^**	0.754^**	1.000
咀嚼性Chewiness	0.863^**	0.829^**	0.931^**	1.000
破裂功Rupture work	0.861^**	0.366^**	0.736^**	0.679^**	1.000
破裂力Rupture force	0.845^**	0.300^**	0.662^**	0.653^**	0.808^**	1.000
破裂位移Rupture displacement	0.864^**	0.516^**	0.816^**	0.754^**	0.938^**	0.709^**	1.000
屈服功Yield work	0.883^**	0.464^**	0.784^**	0.763^**	0.909^**	0.900^**	0.852^**	1.000
屈服力Yield force	0.856^**	0.401^**	0.715^**	0.717^**	0.814^**	0.978^**	0.733^**	0.920^**	1.000
屈服位移Yield displacement	0.911^**	0.619^**	0.860^**	0.846^**	0.824^**	0.841^**	0.857^**	0.884^**	0.867^**	1.000

因子 Component	初始特征值 Initial eigenvalues			提取平方和载入 Extraction sums of squared loadings			旋转平方和载入 Rotation sums of squared
因子 Component	合计 Total	方差/% Variance	累计/% Cumulative	合计 Total	方差/% Variance	累计/% Cumulative	合计 Total	方差/% Variance	累计/% Cumulative
1	7.987	79.870	79.870	7.987	79.870	79.870	5.789	57.889	57.889
2	1.132	11.324	91.194	1.132	11.324	91.194	3.331	33.305	91.194
3	0.420	4.202	95.396
4	0.174	1.740	97.137
5	0.106	1.060	98.197
6	0.058	0.581	98.778
7	0.052	0.515	99.293
8	0.035	0.351	99.645
9	0.023	0.230	99.874
10	0.013	0.126	100.000

因子 Component	初始特征值 Initial eigenvalues			提取平方和载入 Extraction sums of squared loadings			旋转平方和载入 Rotation sums of squared
因子 Component	合计 Total	方差/% Variance	累计/% Cumulative	合计 Total	方差/% Variance	累计/% Cumulative	合计 Total	方差/% Variance	累计/% Cumulative
1	7.987	79.870	79.870	7.987	79.870	79.870	5.789	57.889	57.889
2	1.132	11.324	91.194	1.132	11.324	91.194	3.331	33.305	91.194
3	0.420	4.202	95.396
4	0.174	1.740	97.137
5	0.106	1.060	98.197
6	0.058	0.581	98.778
7	0.052	0.515	99.293
8	0.035	0.351	99.645
9	0.023	0.230	99.874
10	0.013	0.126	100.000

项目 Item	成分Component
项目 Item	1	2
硬度Hardness	0.802	0.537
弹性Springiness	0.109	0.961
胶黏性Gumminess	0.579	0.771
咀嚼性Chewiness	0.521	0.822
破裂功Rupture work	0.892	0.290
破裂力Rupture force	0.941	0.173
破裂位移Rupture displacement	0.772	0.476
屈服功Yield work	0.899	0.359
屈服力Yield force	0.912	0.270
屈服位移Yield displacement	0.781	0.553

Please choose a citation manager

Content to export