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投稿时间：2019-09-16
投稿时间：2019-09-16
中文摘要: 采用单因素方差分析、主成分分析、相关性分析和通径分析4种分析方法探讨主动自发气调对蒜薹保鲜效果的影响，试验设置在密封容器中分别置换充入初始比例80% O2+20% CO2、90% O2+10% CO2、100% O2及自然空气（CK）4个处理，置于（10±0.5）℃下贮藏，对蒜薹生理生化和品质指标进行定期测定。结果表明，100% O2处理明显抑制相对电导率的上升，延缓硬度、弹性和内聚性下降，保持较高的VC含量；相关性分析表明，所有品质指标之间均存在显著或极显著相关关系；主成分分析表明，100% O2和90% O2+10% CO2处理均能延长保鲜时间，其中100% O2处理保鲜时间最长；通径分析结果表明，失重率与L*和硬度具有直接关系，其他指标主要通过L*和硬度对失重率产生间接影响。
Abstract:The objective of this study was to investigate the effect of active modified atmospheres on storage quality of garlic bolts by one-way analysis of variance，principal component analysis，correlation analysis，and path analysis.The treatments of initial O2and CO2proportions including 80% O2+20% CO2，90% O2+10% CO2，100% O2and natural air（CK）were employed.During storage at（10±0.5）℃，the physio-chemical indices and quality of garlic bolts were periodical determined.The results showed that 100% O2treatment significantly inhibited the increase of relative conductivity，delayed the decrease of hardness，springiness and cohesiveness，and maintained high VCcontent.Correlation analysis indicated that there was correlation between quality index.Principal component analysis showed that 100% O2and 90% O2+10% CO2treatments prolonged storage time，100% O2treatment had the longest shelf life.Path analysis further demonstrated that L*and hardness had a greater direct effect on the weight loss rate of garlic bolts，and the other indicators had indirect effect by these two indicators.
文章编号：202019010 中图分类号： 文献标志码：
基金项目:山东理工大学青年教师发展支持计划（4072-115008）；淄博市校城融合发展计划项目（2018ZBXC142）
| Author Name | Affiliation |
| YUN Li-ping，ZHANG Yu-xiao，GUO Yan-yin，CHEN Yong，LIU Sha-sha，WANG Liang | School of Agricultural and Food Engineering，Shandong University of Technology，Zibo 255049，Shandong，China |
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