食品科学2017，Vol.38Issue(23)：257-262,6.DOI:10.7506/spkx1002-6630-201723041
石榴贮藏期果皮品质劣变的多变量分析
Multivariate Analysis of Quality Deterioration of Pomegranate Peel during Storage at Different Temperatures
摘要
Abstract
The factors related to the quality deterioration of pomegranate peel during storage at different temperatures were investigated using multivariate analysis. One-way analysis of variance and principal component analysis showed that peel browning, water loss, cell senescence and color deterioration could be effectively inhibited during storage at 6 ℃. Correlation analysis, partial least squares regression and path coefficient analysis indicated that peel browning index was positively correlated with cell membrane permeability and malondialdehyde content (P < 0.01), and negatively correlated with firmness, water content, total phenol content, anthocyanidin content and L* (P < 0.01). The water content of pomegranate peel had a direct and negative impact on peel browning index, and cell membrane permeability indirectly and positively affected peel browning through water content and a*.关键词
石榴/果皮/品质/劣变/多变量分析Key words
pomegranate/peel/quality/deterioration/multivariate analysis分类
轻工纺织引用本文复制引用
姚昕,秦文..石榴贮藏期果皮品质劣变的多变量分析[J].食品科学,2017,38(23):257-262,6.基金项目
四川省教育厅科研计划项目(13ZB0170) （13ZB0170）
