猕猴桃储藏过程中品质变化的模拟预测
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摘要
为了延长猕猴桃的储藏时间,保证其新鲜度,需要对猕猴桃储藏过程中各品质的变化情况进行分析,因此对猕猴桃储藏过程中品质变化情况进行模拟预测。构建基于红外光谱的品质变化分析模型,根据该模型获取猕猴桃品质变化预测数据,同时,建立猕猴桃失重率的储藏期预测模型,依据该模型获得猕猴桃在储藏过程中的失重率和最佳货架期。在此基础上,最终得出猕猴桃储藏过程中各品质的变化规律。实验结果表明,运用所设计预测模型得出的储藏过程中猕猴桃各项品质变化值与实际值之间差距较小,其中,猕猴桃样本硬度的预测相关系数是0.806,预测均方根误差是1.112,预测结果符合有效性标准,说明所提模型能够实现对猕猴桃储藏过程中各项品质变化的有效预测,该模型具有实际应用性。
In order to prolong the storage time of kiwifruit and ensure its freshness, it is necessary to analyze the quality changes of kiwifruit during storage. The quality changes of kiwifruit during storage are simulated and predicted in this work. A quality change analysis model based on infrared spectroscopy was constructed. According to the model, the quality change prediction data of kiwifruit were obtained.Tthe storage period prediction model of weight loss rate of kiwifruit was also established. According to the model, the weight loss rate and the best shelf life of kiwifruit during storage were obtained. Furthermore, the change rule of quality of kiwifruit during storage was finally obtained.The results showed that there was a small gap between the quality change value and the actual value of kiwifruit during storage by using the designed prediction model. Among them, the predicted correlation coefficient of kiwifruit sample hardness is 0.806, and the predicted root mean square error is 1.112. The predicted results met the validity criteria, which showed that the proposed model can achieve the validity of the quality change of kiwifruit during storage. The model has potential practical application.
In order to prolong the storage time of kiwifruit and ensure its freshness, it is necessary to analyze the quality changes of kiwifruit during storage. The quality changes of kiwifruit during storage are simulated and predicted in this work. A quality change analysis model based on infrared spectroscopy was constructed. According to the model, the quality change prediction data of kiwifruit were obtained.Tthe storage period prediction model of weight loss rate of kiwifruit was also established. According to the model, the weight loss rate and the best shelf life of kiwifruit during storage were obtained. Furthermore, the change rule of quality of kiwifruit during storage was finally obtained.The results showed that there was a small gap between the quality change value and the actual value of kiwifruit during storage by using the designed prediction model. Among them, the predicted correlation coefficient of kiwifruit sample hardness is 0.806, and the predicted root mean square error is 1.112. The predicted results met the validity criteria, which showed that the proposed model can achieve the validity of the quality change of kiwifruit during storage. The model has potential practical application.
引文
[1]牛远洋,罗安伟,刘焕军,等.臭氧耦合低温处理对猕猴桃贮藏品质和生理生化指标的影响[J].西北农林科技大学学报:自然科学版,2017,45(11):76-84NIU Yuan-yang,LUO An-wei,LIU Huan-jun,et al.Effects of ozone coupled low temperature treatment on storage quality and physiological biochemical indexes of kiwi fruit[J].Journal of Northwest University of Agriculture and Journal of Northwest A&F University(Natural Science Edition),2017,45(11):76-84
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[8]Li H,Zhu Y,Luo F,et al.Use of controlled atmospheres to maintain postharvest quality and improve storage stability of a novel red-fleshed kiwifruit(Actinidia chinensis Planch.var.rufopulpa[C.F.Liang et R.H.Huang]C.F.Liang et A.R.Ferguson)[J].Journal of Food Processing&Preservation,2015,39(6):907-914
[9]李涵,杨天歌,向珈慧,等.冷破碎工艺对猕猴桃果浆品质的影响[J].食品工业科技,2017,38(4):259-262LI Han,YANG Tian-ge,XIANG Jia-hui,et al.Effects of cold crushing process on the fruit pulp quality of kiwi fruit[J].Science and Technology of Food Industry,2017,38(4):259-262
[10]何靖柳,刘继,杜小琴,等.植物精油对‘红阳’猕猴桃低温贮藏保鲜效果的影响[J].食品工业科技,2015,36(9):320-326HE Jing-liu,LIU Ji,DU Xiao-qin,et al.Preservation of‘Red Sun’kiwifruit fumigated with plant essential oil during cold storage[J].Science and Technology of Food Industry,2015,36(9):320-326
[11]Shiri M A,Ghasemnezhad M,Fatahi Moghadam J,et al.Enhancing and maintaining nutritional quality and bioactive compounds of“hayward”kiwifruit:Comparison of the effectiveness of different CaCl2 spraying times[J].Journal of Food Processing&Preservation,2016,40(5):850-862
[12]陈亮,高兆银,李敏,等.贮藏温度对神秘果果实采后品质、生理代谢及病害的影响[J].热带作物学报,2015,36(6):1173-1178CHEN Liang,GAO Zhao-yin,LI Min,et al.Effects of storage temperature on postharvest quality,physiological metabolism and disease in Synsepalum dulcificum Daniell[J].Chinese Journal of Tropical Crops,2015,36(6):1173-1178
[13]韩飞,陈美艳,李昆同,等.不同产地‘金圆’猕猴桃低温贮藏下的生理指标及贮藏性变化[J].植物科学学报,2018,36(3):381-392HAN Fei,CHEN Mei-yan,LI Kun-tong,et al.Changes in physiological indices and storage properties of‘Jinyuan’kiwifruit from different orchards under low temperature storage[J].Plant Science Journal,2018,36(3):381-392
[14]Deng L,Jiang C Z,Mu W,et al.Influence of 1-MCPtreatments on eating quality and consumer preferences of‘Qinmei’kiwifruit during shelf life[J].Journal of Food Science&Technology,2015,52(1):335-342
[15]张艳宜,任亚梅,宋小青,等.CPPU和1-MCP处理对猕猴桃货架期感官品质的影响[J].中国食品学报,2017,17(3):208-217ZHANG Yan-yi,REN Ya-mei,SONG Xiao-qing,et al.Effects of CPPU and 1-MCP treatment on sensory quality of kiwifruit during shelf-life[J].Journal of Chinese Institute of Food Science and Technology,2017,17(3):208-217
[2]吉宁,王瑞,马立志,等.微孔保鲜膜耦合1-MCP对‘贵长’猕猴桃保鲜效果研究[J].食品研究与开发,2016,37(9):200-206JI Ning,WANG Rui,MA Li-zhi,et al.Research on micro-porous films coupling 1-MCP on preservation effect of'Gui Chang'Kiwi[J].Food Research and Development,2016,37(9):200-206
[3]颜廷才,刘振通,李江阔,等.箱式气调结合1-MCP对软枣猕猴桃冷藏期品质及风味物质的影响[J].食品科学,2016,37(20):253-260YAN Ting-cai,LIU Zhen-tong,LI Jiang-kuo,et al.Effect of box-type modified atmosphere packaging combined with1-MCP on quality and flavor compounds of actinidia arguta during cold storage[J].Food Science,2016,37(20):253-260
[4]Shahkoomahally S,Ramezanian A.Changes in physico-chemical properties related to quality of kiwifruit(Actinidia deliciosa cv.Hayward)during cold storage[J].International Journal of Fruit Science,2015,15(2):187-197
[5]薛敏,高贵田,张思远,等.气体Cl O2对‘华优’猕猴桃采后生理及贮藏品质的影响[J].食品科学,2015,36(18):257-261XUE Min,GAO Gui-tian,ZHANG Si-yuan,et al.Effects of chlorine dioxide gas on post-harvest physiology and storage quality of‘Huayou’kiwifruit[J].Food Science,2015,36(18):257-261
[6]张哲,张治权,毛力,等.运输过程中机械振动对猕猴桃贮藏品质的影响[J].食品与机械,2017,33(1):104-109ZHANG Zhe,ZHANG Zhi-quan,MAO Li,et al.Effect of mechanical vibration during the transportation process on the storage quality of kiwi fruit[J].Food&Machinery,2017,33(1):104-109
[7]刘坤,李文彬,陈锋军.果实检验中灵武长枣成熟度图像分级仿真[J].计算机仿真,2017,34(8):273-276LIU Kun,LI Wen-bin,CHEN Feng-jun.The simulation of image grading test of lingwu long jujube mature fruit[J].Computer Simulation,2017,34(8):273-276
[8]Li H,Zhu Y,Luo F,et al.Use of controlled atmospheres to maintain postharvest quality and improve storage stability of a novel red-fleshed kiwifruit(Actinidia chinensis Planch.var.rufopulpa[C.F.Liang et R.H.Huang]C.F.Liang et A.R.Ferguson)[J].Journal of Food Processing&Preservation,2015,39(6):907-914
[9]李涵,杨天歌,向珈慧,等.冷破碎工艺对猕猴桃果浆品质的影响[J].食品工业科技,2017,38(4):259-262LI Han,YANG Tian-ge,XIANG Jia-hui,et al.Effects of cold crushing process on the fruit pulp quality of kiwi fruit[J].Science and Technology of Food Industry,2017,38(4):259-262
[10]何靖柳,刘继,杜小琴,等.植物精油对‘红阳’猕猴桃低温贮藏保鲜效果的影响[J].食品工业科技,2015,36(9):320-326HE Jing-liu,LIU Ji,DU Xiao-qin,et al.Preservation of‘Red Sun’kiwifruit fumigated with plant essential oil during cold storage[J].Science and Technology of Food Industry,2015,36(9):320-326
[11]Shiri M A,Ghasemnezhad M,Fatahi Moghadam J,et al.Enhancing and maintaining nutritional quality and bioactive compounds of“hayward”kiwifruit:Comparison of the effectiveness of different CaCl2 spraying times[J].Journal of Food Processing&Preservation,2016,40(5):850-862
[12]陈亮,高兆银,李敏,等.贮藏温度对神秘果果实采后品质、生理代谢及病害的影响[J].热带作物学报,2015,36(6):1173-1178CHEN Liang,GAO Zhao-yin,LI Min,et al.Effects of storage temperature on postharvest quality,physiological metabolism and disease in Synsepalum dulcificum Daniell[J].Chinese Journal of Tropical Crops,2015,36(6):1173-1178
[13]韩飞,陈美艳,李昆同,等.不同产地‘金圆’猕猴桃低温贮藏下的生理指标及贮藏性变化[J].植物科学学报,2018,36(3):381-392HAN Fei,CHEN Mei-yan,LI Kun-tong,et al.Changes in physiological indices and storage properties of‘Jinyuan’kiwifruit from different orchards under low temperature storage[J].Plant Science Journal,2018,36(3):381-392
[14]Deng L,Jiang C Z,Mu W,et al.Influence of 1-MCPtreatments on eating quality and consumer preferences of‘Qinmei’kiwifruit during shelf life[J].Journal of Food Science&Technology,2015,52(1):335-342
[15]张艳宜,任亚梅,宋小青,等.CPPU和1-MCP处理对猕猴桃货架期感官品质的影响[J].中国食品学报,2017,17(3):208-217ZHANG Yan-yi,REN Ya-mei,SONG Xiao-qing,et al.Effects of CPPU and 1-MCP treatment on sensory quality of kiwifruit during shelf-life[J].Journal of Chinese Institute of Food Science and Technology,2017,17(3):208-217
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