1-MCP处理对鄂北冬枣贮藏品质影响主成分分析与综合评价

以鄂北冬枣为试材,使用不同浓度的1-MCP（500nL/L、1000nL/L、1500nL/L）,喷清水为对照对冬枣进行处理,测定在常温贮藏期间果实品质指标（失水率、果肉硬度、维生素C含量、可溶性固形物含量和可滴定酸含量）的变化。应用主成分分析法确定代表果实品质指标95%以上综合信息的两个主成分,构建了冬枣果实贮藏品质的综合评价指标模型。结果表明,在常温条件下,鄂北冬枣果实贮藏12天后,对照冬枣果实的综合品质急剧下降,而1-MCP处理可使冬枣果实贮藏期延长2天左右,以500nL/L和1000nL/L的1-MCP处理保鲜效果较好,与实际情况相吻合。1-MCP处理可作为一种维持冬枣采后果实品质的理想措施。

Principal Components Analysis and Comprehensive Assessment on Effect of Winter Jujube Storage Quality Dealt with 1-MCP

The different 1-MCPs（500nL/L,1000nL/L,and 1500nL/L）are used on winter jujube to measure the variations of fruit quality indices（rate of water loss,pulp hardness,Vitc content,soluble solid content,and titratable acid content）under room temperature environment,where one group with water is used as contrast.PCA is used to find two principle components representing more than95%general message of fruit quality indices,with which a comprehensive evaluation index model for winter jujube storage quality is established.Results show that,under the condition of room temperature,the integrated quality of winter jujube fruit in the contrast group decreases sharply after 12days’ storage.The duration of winter jujube storage,however,can be extended to over two days when it is processed by 1-MCP.In particular,the preservation effect is better when the strength of 1-MCP is 500nL/L and 1000nL/L,respectively,which coincides with the truth.Therefore,the processing of 1-MCP can be used as a good solution to preserve the quality of winter jujube.