冰温状态下蓝莓质量损失率与质构参数变化规律及相关分析

doi:10.11707/j.1001-7488.20220812

摘要/Abstract

摘要：

目的: 研究冰温状态下蓝莓鲜果质量损失率与质构参数随时间的变化规律及其相关性，为蓝莓鲜果采后品质预测及感官评价提供理论依据。方法: 以‘北村’蓝莓为试验材料，(-1±0.5)℃为冰温组，(4±0.5)℃为对照组，分别对2种温度状态下蓝莓鲜果质量损失率及硬度、脆性、弹性、咀嚼性、内聚性和黏附性等6项质构参数进行测定，通过数据拟合与线性回归反映出蓝莓鲜果质量损失率与质构参数随时间的变化规律，进行相关性分析确定与蓝莓鲜果质量损失率呈显著相关的质构参数。结果: 冰温状态下，蓝莓鲜果质量损失率Y与时间X₀的拟合模型为Y=0.197 36exp(X₀/5.850 47)-0.184 5，呈指数式增长，增长趋势明显小于对照组；蓝莓鲜果各项质构参数在试验期间随时间呈不同程度的下降趋势，且均优于对照组。蓝莓鲜果冰温下质量损失率Y与硬度X₁、脆性X₂、咀嚼性X₃等3项质构参数呈显著负相关(P＜0.05)，构建回归方程为Y=4.772-0.011X₁-0.017X₂-0.306X₃。结论: 冰温贮藏更有助于蓝莓鲜果品质的保持。冰温状态下，蓝莓鲜果质量损失率及各质构参数与时间构建的回归模型拟合精度较高。确定了冰温状态下蓝莓鲜果的硬度、脆性和咀嚼性是与蓝莓鲜果质量损失率变化相关的主要质构参数。

关键词: 冰温, 蓝莓, 质量损失率, 质构参数, 相关性分析

Abstract:

Objective: This study aims to provide a theoretical basis for blueberry quality prediction and sensory evaluation of fresh blueberry fruit after harvest by investigating the change pattern of quality loss rate and texture parameters of blueberry fresh fruit under ice temperature condition with time and their correlation. Methods: The 'Beicun' blueberry was used as the test object, and subjected to different temperatures. The (-1±0.5) ℃ was for the ice temperature group, and (4±0.5) ℃ for the control group. The quality loss rate of fresh blueberry fruit and six texture parameters, namely hardness, brittleness, elasticity, chewiness, cohesion and adhesion, were measured at the two temperatures. The changes of quality loss rate and texture parameters with time were reflected by data fitting and linear regression. The texture parameters that were significantly related to blueberry fresh fruit quality loss rate were determined through correlation analysis. Results: Under ice temperature condition, the fitted model for the quality loss rate Y of blueberry fresh fruit versus time X₀ was Y=0.197 36 exp (X₀/5.850 47)-0.184, which showed an exponential growth, and the growth trend was significantly smaller than that of the control group. The quality parameters of blueberry fresh fruit showed to different degrees decrease with time during the experiment and but were all better than the control group. The mass loss rate Y of blueberry fresh fruit at ice temperature was significantly negatively correlated with hardness X₁, brittleness X₂ and Chewiness X₃ (P < 0.05), and the regression equation was constructed as Y=4.772-0.011 X₁-0.017 X₂-0.306 X₃. Conclusion: Ice temperature storage is more helpful to maintain the quality of fresh blueberries. The regression models constructed for the quality loss rate of fresh blueberry fruit and each texture parameter with time under the ice temperature condition are fitted with high accuracy. The chewiness, crispness and hardness of fresh blueberry fruit under ice temperature are identified as the main qualitative indicators related to the change of quality loss rate of fresh blueberry fruit, which would provide a theoretical basis for the prediction of postharvest storage time and qualitative quality change of fresh blueberry fruit.

Key words: ice temperature, blueberries, quality loss rate, qualitative parameters, correlation analysis

中图分类号:

李庆鹏,李洋,霍若冰,徐曈晖,李馨男. 冰温状态下蓝莓质量损失率与质构参数变化规律及相关分析[J]. 林业科学, 2022, 58(8): 117-125.

Qingpeng Li,Yang Li,Ruobing Huo,Tonghui Xu,Xinnan Li. Quality Loss Rate and Change Pattern of Texture Parameters of Fresh Blueberry Under Ice Temperature and Their Correlation[J]. Scientia Silvae Sinicae, 2022, 58(8): 117-125.

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指标 Indicatios	对照组 CG	决定系数 Coefficients(R²)	冰温组 ITG	决定系数 Coeffcients(R²)
硬度 Hardness	y=-7.772 02x₀+348.283 33	0.828 1	Y=-3.254 96X₀+339.340 28	0.870 3
脆性 Brittleness	y=-1.196 83x₀+49.172 22	0.777 3	Y=-0.968 85X₀+53.205 56	0.783 1
弹性 Elasticity	y=-0.057 02x₀+2.218 03	0.705 4	Y=-0.031 96X₀+2.135	0.616 6
咀嚼性 Chewiness	y=-0.117 38x₀+4.720 83	0.784 1	Y=-0.098 93X₀+5.12	0.691 8
内聚性 Cohesiveness	y=-0.003 82x₀+0.062 78	0.884 3	Y=-0.003 6X₀+0.063 83	0.796 1
黏附性 Adhesion	y=-0.024 76x₀+0.461 67	0.545 1	Y=-0.004 64X₀+0.52	0.826 3

指标 Indicatios		质量损失率 QLR	硬度 Hardness	脆性 Brittleness	弹性 Elasticity	咀嚼性 Chewiness	内聚性 Cohesion	黏附性 Adhesion
质量损失率 QLR	对照组 CG	1	-0.957^**	-0.840^**	-0.624	-0.633	-0.943^**	-0.933^**
质量损失率 QLR	冰温组 ITG	1	-0.887^**	-0.822^*	-0.634	-0.889^**	-0.966^**	-0.339
硬度 Hardness	对照组 CG		1	0.545	0.816^*	0.513	0.956^**	0.834^**
硬度 Hardness	冰温组 ITG		1	0.904^**	0.422	0.790^*	0.896^**	0.068
脆性 Brittleness	对照组 CG			1	0.162	0.894^**	0.646	0.788^*
脆性 Brittleness	冰温组 ITG			1	0.620	0.793^*	0.879^**	-0.107
弹性 Elasticity	对照组 CG				1	0.205	0.724^*	0.866^**
弹性 Elasticity	冰温组 ITG				1	0.750^*	0.605	0.220
咀嚼性 Chewiness	对照组 CG					1	0.661	0.648
咀嚼性 Chewiness	冰温组 ITG					1	0.857^**	-0.084
内聚性 Cohesiveness	对照组 CG						1	0.758^*
内聚性 Cohesiveness	冰温组 ITG						1	0.169
黏附性 Adhesion	对照组 CG							1
黏附性 Adhesion	冰温组 ITG							1

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