‘海沃德’猕猴桃应力松弛特性与品质关系

doi:10.3864/j.issn.0578-1752.2019.14.013

摘要/Abstract

摘要：

【目的】提取‘海沃德’猕猴桃的品质特征,建立其应力松弛特性参数与其品质特征的关系,探索一种利用力学特性快速预测猕猴桃品质特征的方法。【方法】测定不同贮藏时期猕猴桃的应力松弛特性、营养成分、色差和质构等指标;运用因子分析筛选出评价猕猴桃品质的特征指标;确定应力松弛的最佳模型,拟合得出模型中的参数;对应力松弛模型参数和猕猴桃品质指标进行相关性分析,利用岭回归法建立应力松弛参数预测猕猴桃品质特征的数学模型,并进行验证。【结果】猕猴桃品质特征指标为V_C、可溶性固形物、ΔE、硬度、黏聚性、弹性;七元件麦克斯韦模型可以较好地描述猕猴桃的应力松弛特性,拟合的决定系数达到0.999;V_C、可溶性固形物和ΔE与弹性参数和黏性系数有很强的正相关性（P<0.05）,其中V_C、ΔE与E₀的相关系数分别为0.901和0.813,质构指标硬度、弹性和黏聚性与弹性参数和黏性系数正相关性很高（P<0.05）,其中硬度与η₁相关系数为0.807,弹性与E₀的相关系数为0.951;建立的猕猴桃V_C、可溶性固形物、ΔE、硬度、黏聚性和弹性的预测模型对建模集的决定系数分别为0.906、0.717、0.883、0.709、0.708和0.851,且均具有统计学意义（P<0.05）;模型对验证集的预测值和实测值的决定系数分别为0.882、0.880、0.869、0.691、0.733和0.814,t检验值均小于2.145,表明预测值与实测值之间没有显著性差异。【结论】‘海沃德’猕猴桃的应力松驰特性参数与猕猴桃品质特征具有很强的相关性,运用岭回归法建立的应力松弛参数与各指标的回归模型可以准确地预测猕猴桃的品质特征,为猕猴桃贮藏期间的品质快速测定提供了理论依据。

关键词: ‘海沃德’猕猴桃, 应力松弛, 营养成分, 质构, 因子分析, 相关性

Abstract:

【Objective】This study aimed to extract the quality properties of Haiwode kiwifruit, and to make further effort to investigate the correlation between its stress relaxation and the quality properties. In addition, a rapid analysis method was considered for quickly predicting the quality properties of kiwifruit by using the mechanical characteristics of kiwifruit.【Method】This study measured the nutrition compositions, color, texture and other indicators of the kiwifruit at the different storage periods, then the factor analysis was applied to select the real quality properties of the kiwifruit, and the model of the stress relaxation was established and the correlation analysis was conducted between the model of stress relaxation and the real quality properties of the kiwifruit. Finally, the mathematical model of stress relaxation predicting the quality features of kiwifruit was obtained by the ridge regression with a final verification. 【Result】The Maxwell model with seven components could better describe the stress relaxation of the kiwifruit, and the coefficient of determination of the fit reached 0.999. The Vc, soluble solids and ΔE had significantly positive correlation with elastic parameters and viscosity coefficients (P<0.05). Vc and E₀, ΔE and E₀ had a correlation coefficients of 0.901 and 0.813, respectively. The texture indexes of hardness, elasticity and cohesiveness were also highly correlated with elastic parameters and viscosity coefficients (P<0.05). The correlation coefficients between the hardness and η₁, the springiness and E₀ were 0.807 and 0.951, respectively. The decision coefficients of the Vc, soluble solids, ΔE, hardness (TPA), cohesion and springiness using in the prediction model were of 0.906, 0.717, 0.883, 0.709, 0.708 and 0.851, respectively. And all of them had a great statistical significance (P<0.05). The results show that the decision coefficients between the model predicted values and the measured values to the validation collection were of 0.882, 0.880, 0.869, 0.690, 0.733 and 0.814, respectively. The t-test values were all less than 2.145, indicating that there were no significant differences between the predicted values and the measured values. 【Conclusion】 The results showed that the stress features of the Haiwode kiwifruit were significantly correlated with its quality features. Thus, the mathematical model of stress relaxation constructed by the ridge regression method could accurately predict the quality features of kiwifruit, providing a theoretical basis for the evaluation of the kiwifruit quality during storage period.

Key words: Haiwode kiwifruit, stress relaxation, nutrient composition, texture, factor analysis, correlation

卢丹,赵武奇,曾祥媛,吴妮,高贵田,张清安,张宝善,雷玉山. ‘海沃德’猕猴桃应力松弛特性与品质关系[J]. 中国农业科学, 2019, 52(14): 2548-2558.

LU Dan,ZHAO WuQi,ZENG XiangYuan,WU Ni,GAO GuiTian,ZHANG QingAn,ZHANG BaoShan,LEI YuShan. The Correlation Between the Stress Relaxation Characteristics and the Quality of ‘Haiwode’ Kiwifruit[J]. Scientia Agricultura Sinica, 2019, 52(14): 2548-2558.

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指标 Indicator	平均值±标准差 Mean± std	变幅 Variation	极差 Range	变异系数 Coefficient of variation
可滴定酸 Titratable acid (%)	2.22±0.27	1.33—2.69	1.36	12.28
V_C(mg·kg^-1FW)	47.33±15.96	23.56—85.10	61.54	33.71
可溶性固形物 Soluble solid (%)	13.26±1.04	10.3—15.30	5.00	7.83
丙二醛 MDA (μmol·g^-1)	2.79±2.22	0.74—10.42	9.68	80.31
L*	34.80±3.97	25.97—45.98	20.01	11.41
a*	-3.86±0.90	-5.50—-1.34	4.16	23.54
b*	5.69±3.04	0.01—11.71	11.70	53.62
ΔE	35.61±4.19	26.12—47.60	21.48	11.75
穿刺硬度Puncture Hardness	4.75±2.27	2.00—10.78	8.78	48.38
硬度Hardness (N)	463.61±239.58	67.70—1067.05	1008.35	51.68
粘附度Adhesiveness (N)	-16.95±10.51	-47.08—-3.29	43.79	62.03
弹性Springiness (N·s)	0.91±0.07	0.75—1.30	0.55	7.91
黏聚性Cohesiveness	0.73±0.06	0.64—0.92	0.28	8.04
胶黏性Gumminess	342.26±186.69	62.06—775.51	713.45	55.98
咀嚼性Chewiness	309.36±173.66	58.50—757.53	699.03	56.43
回弹性Resilience	0.31±0.05	0.21—0.39	0.18	16.74

成分 Factor number	特征值 Eigen value (λ)	方差贡献率 Variance contribution (%)	累计方差贡献率 Cumulative variance contribution (%)
1	4.412	27.576	27.576
2	3.372	21.077	48.653
3	1.794	11.214	59.867
4	1.580	9.877	69.745
5	1.227	7.670	77.414

	1	2	3	4	5
硬度 Hardness (TPA)	0.984	0.055	0.002	0.04	0.008
胶黏性 Gumminess	0.976	0.044	0.122	0.077	-0.048
咀嚼性 Chewiness	0.956	0.014	0.154	0.162	-0.056
黏附度 Adhesiveness	-0.547	0.159	-0.364	0.205	-0.341
ΔE	-0.087	0.943	0	0.135	-0.083
b^*	0.028	0.938	0.111	-0.09	0.08
L^*	-0.111	0.905	-0.021	0.165	-0.097
a^*	-0.307	-0.795	-0.019	0.146	-0.014
黏聚性 Cohesiveness	-0.006	-0.087	0.882	0.088	-0.041
回弹性 Resilience	0.481	0.219	0.658	0.306	-0.118
可滴定酸 Titratable acid	-0.328	-0.171	-0.553	0.2	0.14
弹性 Springiness	-0.032	-0.166	0.288	0.801	0.133
穿刺硬度 Puncture Hardness	0.252	0.06	-0.304	0.669	-0.371
Vc	0.104	0.42	-0.04	0.552	-0.07
可溶性固形物 Soluble solid	-0.139	-0.101	-0.293	0.069	0.804
丙二醛 MDA	0.084	0.041	0.037	-0.092	0.705

模型Models	R²变幅 Range	R²均值 Average	变异系数CV (%)
三元件麦克斯韦模型Maxwell one-term model	0.921—0.933	0.929	0.350
五元件麦克斯韦模型Maxwell two-term model	0.990—0.994	0.993	0.108
七元件麦克斯韦模型Maxwell three-term model	0.996—0.999	0.999	0.105

参数 Parameters		建模组Modeling group				验证组 Validation group
参数 Parameters		最小值 Min	最大值 Max	平均值 Average	变异系数 CV (%)	最小值 Min	最大值 Max	平均值 Average	变异系数 CV (%)
弹性参数 Elastic component	E₀(N?mm^-1)	0.524	47.239	2.543	385.477	0.913	2.434	1.451	36.695
	E₁(N?mm^-1)	0.206	15.768	1.422	187.43	0.386	9.287	2.449	134.776
	E₂(N?mm^-1)	0.151	12.966	2.001	150.036	0.294	24.122	4.061	186.875
	E₃(N?mm^-1)	0.252	195.190	8.895	342.308	0.276	8.096	2.597	113.66
松弛时间 Relaxation time	T₁(s)	0.201	23.696	4.716	151.317	0.1956	6.787	2.205	81.613
	T₂(s)	0.188	25.060	14.009	70.921	0.145	22.688	12.670	82.392
	T₃(s)	0.152	23.918	4.986	173.686	0.197	23.373	8.969	117.727
黏性系数 Viscous component	η₁(N?s?mm^-1)	0.512	34.286	3.184	187.159	0.816	46.070	5.648	251.558
	η₂(N?s?mm^-1)	0.294	273.466	13.301	322.597	0.849	13.459	5.841	73.9552
	η₃(N?s?mm^-1)	0.422	39.963	3.692	180.578	0.912	12.300	3.995	100.241