首页|可食性复合涂膜对蓝莓的保鲜效果综合评价

可食性复合涂膜对蓝莓的保鲜效果综合评价

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以'大粒蓝金'蓝莓(Vaccinium spp.)为试材,对果实质构、色泽、丙二醛、糖酸和总酚等品质指标进行测定,采用熵值法(entropy weigtht method,EWM)、熵权-TOPSIS(technique for order preference by similarity to an ideal solution,TOPSIS)、聚类分析等建立综合评价方法,探讨采前麝香草酚微胶囊(T)/魔芋葡甘露聚糖(K)/低酰基结冷胶(L)复合可食性涂膜处理(TKL)对蓝莓贮藏品质的影响.结果表明,TKL处理减缓了蓝莓果实贮藏过程中感官品质、硬度、L*、b*、果形指数、咀嚼性和弹性的下降;抑制了质量损失率、腐烂指数、MDA、还原糖含量的增加;延缓了可滴定酸、总糖、果实色泽a*、C*值的变化.熵权-TOPSIS模型结果显示,不同涂膜处理后果实综合品质与感官品质分析较为一致.聚类分析中TKL涂膜处理14～42 d的蓝莓品质与对照7～21d聚为同一类,表明添加麝香草酚微胶囊的TKL涂膜处理可将蓝莓的贮藏期从28 d延长到42 d.
Comprehensive Evaluation of the Edible Coating on Postharvest Quality of Blueberry
The objective was to comprehensively evaluate the edible coating of thymol microcapsules/konjac glucomannan/low acyl gellan gum(TKL)on preservation of blueberry fruit.The'Bluegold'blueberry cultivar was used as experimental material.The efficacy of TKL preharvest coating on blueberry quality was comprehensively evaluated by entropy weigtht method(EWM),entropy-technique for order preference by similarity to an ideal solution(Entropy-TOPSIS)and cluster analysis from the parameters of texture,color,malondialdehyde,sugar and acid and total phenols.The experimental results showed that the TKL coating treatment slowed down the decrease of sensory,hardness,L*,b*,fruit shape index,chewiness and springing,decreased the increase of water weight loss,decay index,MDA,reducing sugar,and suppressed the changes of titratable acid,total sugar,a*,C*.The Entropy-TOPSIS model demonstrated that the comprehensive quality was more consistent with the sensory quality analysis after different coating treatments.Cluster analysis revealed that the blueberry quality of the TKL coating treatment at 14-42 d was clustered in the same category as the control at 7-21 d.The TKL coating treatment extended the shelflife of blueberries from 28 d to 42 d.

blueberrypostharvestthymoledible coatingEntropy-TOPSIScomprehensive evaluation

黄彭、丁捷、刘春燕、李红莹、李昕渝、刘耀文、秦文

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四川农业大学食品学院,四川雅安 625014

宜宾学院质量管理与检验检测学部,四川宜宾 644000

四川旅游学院食品科技学院,成都 610100

蓝莓 采后 麝香草酚 可食性涂膜 熵权-TOPSIS 综合评价

四川省科技计划四川省科技计划四川省科技计划四川省科技计划四川省固态发酵资源与利用重点实验室项目宜宾学院高层次启航项目

2020YFN01492020JDRC01112021JDRC00302021YJ02622016GTJ0082023QH09

2024

10.16420/j.issn.0513-353x.2023-0393

园艺学报
中国园艺学会 中国农业科学院蔬菜花卉研究所

园艺学报

CSTPCD北大核心
影响因子：1.127
ISSN：0513-353X
年,卷(期)：2024.51(6)
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