文章摘要
李齐,张鹏,刘景超,李春媛,李江阔.灰度关联法分析冰温贮藏对鲜枸杞品质的影响[J].包装工程,2021,42(5):55-64.
LI Qi,ZHANG Peng,LIU Jing-chao,LI Chun-yuan,LI Jiang-kuo.Effects of Controlled Freezing Point Storage on Quality of Fresh Lycium Barbarum Analyzed by Gray Correlation Method[J].Packaging Engineering,2021,42(5):55-64.
灰度关联法分析冰温贮藏对鲜枸杞品质的影响
Effects of Controlled Freezing Point Storage on Quality of Fresh Lycium Barbarum Analyzed by Gray Correlation Method
投稿时间:2020-05-07  
DOI:10.19554/j.cnki.1001-3563.2021.05.007
中文关键词: 枸杞  冰温贮藏  灰度关联分析法
英文关键词: Lycium barbarum  controlled freezing point storage  correlation analysis
基金项目:兵团重点领域科技攻关项目(2019AB024)
作者单位
李齐 大连工业大学 食品学院辽宁 大连 116034 
张鹏 天津市农业科学院天津 300384
国家农产品保鲜工程技术研究中心天津天津 300384
天津市农产品采后生理与贮藏保鲜重点实验室天津 300384 
刘景超 天津市农业科学院天津 300384 
李春媛 天津市农业科学院天津 300384
国家农产品保鲜工程技术研究中心天津天津 300384
天津市农产品采后生理与贮藏保鲜重点实验室天津 300384 
李江阔 天津市农业科学院天津 300384
国家农产品保鲜工程技术研究中心天津天津 300384
天津市农产品采后生理与贮藏保鲜重点实验室天津 300384 
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中文摘要:
      目的 比较不同贮藏方式下鲜枸杞果实的品质差异,探索冰温贮藏对鲜枸杞品质的调控效果,为鲜枸杞的贮藏技术提供理论依据。方法 以鲜枸杞为实验材料,将其置于冰温((−0.5±0.3)℃)与低温((2±1)℃)环境下贮藏,研究果实感官指标、理化指标和生理指标的变化,并采用灰度关联法分析各项指标的权重以及主要差异指标与不同处理间的关联度。结果 冰温贮藏能有效抑制果实感官评分和硬度的下降,延缓果实腐烂率、褐变度、质量损失率和相对电导率的上升,维持较高的可溶性固形物含量和甜菜碱含量,同时呼吸强度和乙烯生成速率显著低于低温贮藏,而可滴定酸含量差异不明显。通过变异系数法权重分析可知,2个处理组的主要差异指标为腐烂率、相对电导率和呼吸强度,关联度分析结果表明,冰温贮藏与主要差异指标的关联度高于低温贮藏。结论 与低温贮藏相比,采用冰温贮藏技术能够更好地提升鲜枸杞的保鲜效果。
英文摘要:
      The work aims to compare the quality difference of fresh Lycium barbarum under different storage methods, and explore the regulation effect of controlled freezing point storage on the quality of fresh Lycium barbarum, so as to provide theoretical basis for the storage technology of fresh Lycium barbarum. Fresh Lycium barbarum was used as the experimental material and stored in an environment of controlled freezing point ((−0.5±0.3)℃) and low temperature ((2±1)℃). Then, the changes of fruit sensory indexes, physical and chemical indexes and physiological indexes were studied, and the gray correlation method was used to analyze the weights of each index and the correlation between major difference indexes and different treatments. Controlled freezing point storage could effectively inhibit the drop of fruit sensory score points and hardness slow the rise of decay rate, fruit browning degree, weightlessness rate and relative electric conductivity and maintain a high content of soluble solids and betaine. At the same time, respiratory intensity and ethylene formation rate were significantly lower than those under low temperature storage, while there was no obvious difference and titratable acid content. According to the weight analysis of coefficient of variation method, the two main indexes of treatment difference were decay rate, relative electrical conductivity and respiratory intensity. From the correlation analysis, the correlation between controlled freezing point storage and main difference indexes was higher than that under low temperature storage. Compared with low temperature storage, the preservation effect of fresh Lycium barbarum can be improved by controlled freezing point storage.
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