‘华红’苹果果肉的流变特性及其主成分分析

doi:10.3864/j.issn.0578-1752.2015.12.015

摘要/Abstract

摘要： 【目的】研究‘华红’苹果果肉在贮藏期间的流变特性（蠕变、松弛）变化规律，并进行流变特性参数间的相关性分析，用流变学方法预测评价果实质地品质，完善苹果果实品质评价体系。【方法】通过对‘华红’苹果果肉蠕变、松弛特性的研究，分别建立四元件Burger’s蠕变模型和三元件Maxwell应力松弛模型；分析蠕变、松弛参数随贮藏时间的变化规律，进行蠕变、松弛特性参数之间相关性分析，并利用SPSS软件进行蠕变、松弛特性主要参数的主成分分析。【结果】在‘华红’苹果贮藏过程中，蠕变特性参数初始弹性系数E₁，延迟弹性系数E₂，黏性系数η₁、η₂变化规律基本一致,均呈下降趋势，且这些参数间两两都呈极显著正相关；蠕变量呈缓慢上升趋势，与以上4个蠕变特性参数呈极显著负相关；延迟时间τ也呈缓慢上升趋势，达到最大硬度时做功呈先升高后降低的趋势，这两个蠕变特性参数和以上5个蠕变特性参数相关性较差；松弛特性参数零时弹性模量E₀、平衡弹性模量E_e、衰变弹性模量E₁、黏滞系数η、硬度、应力和总功变化规律基本一致，呈先下降略有升高后下降的变化趋势，且这7个松弛特性参数之间都呈极显著正相关。松弛时间T与其他7个松弛特性参数变化规律不一致，而且与它们相关性较差。运用主成分分析蠕变、松弛特性参数，第一主成分对10个变量指标的提取很充分，贡献率为88.828%。第一主成分‘流变因子’F1在贮藏过程中随着果实质地变软、食用品质的下降而呈下降趋势。【结论】‘华红’苹果果肉具有压缩黏弹性力学性质，四元件Burger’s模型和三元件Maxwell模型可以很好地拟合‘华红’苹果蠕变、松弛模型，可表征‘华红’苹果果肉贮藏期间流变力学特性变化规律，反应果肉质地变化状况。

关键词: 华红&rsquo, 苹果；果肉；流变特性；应力松弛；蠕变；主成分分析

Abstract: 【Objective】 An experiment was carried out to study the changes of rheological properties (including stress relaxation property and creep property) of ‘Huahong’ apple pulp during storage, analyze the correlation among rheological parameters, aiming to predict and evaluate ‘Huahong’ apple fruit quality by rheological method, and also improve the fruit quality evaluation system.【Method】 Through an experiment on ‘Huahong’ apple pulp’s creep and relaxation properties, creep models including the four components Burger’s model and the three components Maxwell stress relaxation model were established. The changes of stress relaxation and creep parameters during storage were acquired, and the correlation among these parameters were analyzed. The main stress relaxation and creep parameters were analyzed by Principal Component Analysis (PCA) using SPSS software.【Result】 The creep parameters of initial elastic coefficient E₁, delayed elasticity coefficient E_2,and viscosity coefficient η₁ and η₂ decreased constantly, and there was a significant positive correlation between each two parameters among these ones. The creep value increased slowly, and the creep was significantly and negatively correlated with the above four creep parameters. The delay time τ increased slowly, the maximum hardness of work increased first and then decreased, the values of the two parameters had a poor correlation with the other five creep parameters. The variation of relaxation parameters of the elastic modulus E₀, balance elastic modulus E_e, the decay modulus E₁, viscosity factor η, hardness, stress and total work decreased first, and than increased slight and finally decreased, there was a significant positive correlation among these seven parameters. The relaxation time was not consistent with the above seven relaxation parameters and had a poor correlation with them. The creep and relaxation parameters were analyzed by Principal Components Analysis, extract the first principal component of 10 variables was sufficient, and the contribution rate was 88.828%. The first principal component ‘rheological factors’ F1 decreased with the fruit texture soft and edible quality decreased during storage. 【Conclusion】 The ‘Huahong’ apple pulp has compression visco elastic mechanical properties. The four elements Burger’s model and Maxwell model could be well fitted the creep and relaxation model of ‘Huahong’ apple. They could be used as a method to characterize the rheological changes of ‘Huahong’ apple during storage, and could reflect the change of flesh texture.

Key words: ‘Huahong&rsquo, apple, pulp, rheological properties, stress relaxation, creep, principal components analysis

杨玲，张彩霞，康国栋，田义，丛佩华. ‘华红’苹果果肉的流变特性及其主成分分析[J]. 中国农业科学, 2015, 48(12): 2417-2427.

YANG Ling, ZHANG Cai-xia, KANG Guo-dong, TIAN Yi, CONG Pei-hua. Rheologic Properties of ‘Huahong’ Apple Pulp and Their Principal Component Analysis[J]. Scientia Agricultura Sinica, 2015, 48(12): 2417-2427.

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