LU Mengqing,GAO Zhe,LI Ting,et al.Quality Change and Comprehensive Evaluation of Watermelon During the Storage Period[J].Northern Horticulture,2025,(8):35-41.[doi:10.11937/bfyy.20244077]
西瓜贮藏期品质变化与综合评价
- Title:
- Quality Change and Comprehensive Evaluation of Watermelon During the Storage Period
- 文章编号:
- 1001-0009(2025)08-0035-07
- 分类号:
- S 651
- 文献标志码:
- A
- 摘要:
- 以“L600”西瓜为试材，采用主成分分析方法，研究了西瓜在常温贮藏期间果实的感官、理化等品质变化，以期为西瓜贮藏期品质性状综合评价提供参考依据。结果表明：随着贮藏时间的延长，果肉脆性和果肉纤维指数整体呈下降趋势，西瓜脆性越来越低，可溶性固形物和可滴定酸含量也呈下降的趋势，黄酮呈先上升后下降的趋势，番茄红素与a*值变化一致，均呈先上升后下降的趋势，纤维素贮藏后期呈下降趋势。采用主成分分析法建立了果实品质综合评价模型，根据建立的回归方程对贮藏过程中果实品质进行了评价，发现根据回归模型计算的贮藏过程中果实综合品质得分变化趋势与感官评分相一致。综上所述，运用主成分分析方法可以评价西瓜果实品质。
- Abstract:
- Taking ‘L600’ watermelon as the experimental material，principal component analysis was used to investigate the changes in sensory，physical，and chemical quality characteristics during room temperature storage,in order to provide reference to comprehensively evaluate the quality attributes of watermelon throughout the storage period.The results showed that the fruit quality decreased with the change of storage time.The overall pulp brittleness and pulp fiber index showed a downward trend.With the change of storage days，the brittleness of watermelon became lower and lower，SSC and TA content also showed a downward trend，the total phenol and flavonoids increased first and then decreased，and cellulose and lycopene also showed a downward trend in the late storage period.Combined with the principal component regression model，the scoring trend was found to coincide with the sensory score.The results can be used as an important reference for comprehensive evaluation and screening of watermelon storage period，and the fruit quality can be evaluated by principal component analysis.
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备注/Memo
第一作者简介：鲁梦情（1998-），女，硕士研究生，研究方向为果蔬保鲜。E-mail：lucky56767@136.com.责任作者：王云香（1986-），女，博士，副研究员，现主要从事果蔬采后生理与分子生物学等研究工作。E-mail：yunxiangjkkl@126.com.基金项目：现代农业产业技术体系北京市特色作物创新团队资助项目(BAIC04-2025)；河北省重点研发计划资助项目(22327209D)；国家自然科学基金资助项目(32172237)；现代农业产业技术体系资助项目(CARS-25)。收稿日期：2024-10-16