食品科学2012，Vol.33Issue(20)：318-322,5.
基于主成分分析法分析一氧化氮对绿芦笋贮藏品质的影响
Using Principal Component Analysis to Analyze the Effect of Nitric Oxide on Storage Quality of Green Asparagus
摘要
Abstract
In order to explore the effect of nitric oxide on its storage quality, green asparagus was immersed in 0.2 mmol/L sodium nitroprusside (SNP) for 5 min before cold storage and chlorophyl , vitamin C, total sugar and total flavonoid contents as wel as membrane permeability and antioxidant activity in nitric oxide (NO)-treated green asparagus were measured every four days during 20 days of cold storage. Meanwhile, the effect of NO treatment on comprehensive quality of green asparagus was also evaluated by principal component analysis. The results show that NO treatment could attenuate the decrease of chlorophyll, vitamin C, total sugar and total flavonoid contents, inhibit the increase of lignin content and membrane permeability, and enhance total antioxidant activity of postharvest green asparagus. Principal component analysis revealed that the comprehensive quality of NO-treated green asparagus exhibited a sharp decrease after 12 days of storage, while NO treatment could prolong the shelf life of green asparagus by 4 days. Therefore, NO treatment can be a promising method for maintaining the quality of postharvest green asparagus.关键词
一氧化氮/绿芦笋/贮藏品质/主成分分析Key words
nitric oxide/green asparagus/storage quality/principal component analysis分类
农业科技引用本文复制引用
邵明灿,胡花丽,王毓宁,黄开红,李鹏霞..基于主成分分析法分析一氧化氮对绿芦笋贮藏品质的影响[J].食品科学,2012,33(20):318-322,5.基金项目
江苏省农业科技创新资金重点项目(CX(09)929；CX(10)299) （CX(09）
