摘要
利用多变量分析方法探讨了不同质量浓度的乳酸钙处理对仔姜在低温贮藏期间品质变化的影响。单因素方差分析结果表明,乳酸钙处理可以显著抑制仔姜的腐烂率、ΔE*及硬度的降低,有效地延缓了仔姜总酚、姜辣素、6-姜酚含量的降低。主成分分析及综合评价模型表明,在贮藏过程中,乳酸钙处理可以有效延缓果实品质的下降。相关性分析结果表明,总酚含量与6-姜酚含量呈极显著正相关(r=0.946,P<0.01),硬度与脆度呈显著正相关(r=0.846,P<0.05),与多酚氧化酶活力呈显著负相关(r=-0.883,P<0.05)。通径分析表明,ΔE*、硬度、总酚含量与过氧化物酶活力对仔姜的腐烂率有较大的直接效应,直接通径系数分别为1.347、0.345、-0.482、0.395,其他指标均主要通过这4个指标产生较强的间接作用。
In this study,the effects of treatment with different concentrations of calcium lactate on the quality of baby ginger rhizome were studied by multivariate analysis.The One-way analysis of variance(ANOVA)showed that calcium lactate treatment could significantly inhibit decay incidence and the decrease in color difference(ΔE*value)and hardness.It effectively delayed the decrease in total phenol,gingerol and 6-gingerol contents.Principal component analysis and the comprehensive evaluation model showed that calcium lactate treatment delayed the decline of fruit quality during storage.The correlation analysis indicated that total phenol content was significantly positively correlated with 6-gingerol content(r=0.946,P<0.01),and hardness was positively correlated with brittleness(r=0.846,P<0.05)and negatively correlated with polyphenol oxidase activity(r=-0.883,P<0.05).Path analysis showed thatΔE*value,hardness,total phenol content and peroxidase activity had a greater direct effect on decay incidence with path coefficients of 1.347,0.345,−0.482 and 0.396,respectively.All other indicators had an indirect effect through these four indicators.
作者
付云云
蒋成
张静
王鹏霖
姜林君
廖丽
孔燕
闫小倩
陈安均
FU Yunyun;JIANG Cheng;ZHANG Jing;WANG Penglin;JIANG Linjun;LIAO Li;KONG Yan;YAN Xiaoqian;CHEN Anjun(College of Food Science and Technology,Sichuan Agricultural University,Ya’an 625000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第3期165-170,共6页
Food Science
基金
“十三五”国家重点研发计划重点专项（2017YFC0505106）
关键词
仔姜
乳酸钙
贮藏品质
多变量分析
baby ginger rhizome
calcium lactate
storage quality
multivariate analysis
