Scientia Agricultura Sinica ›› 2019, Vol. 52 ›› Issue (14): 2548-2558.doi: 10.3864/j.issn.0578-1752.2019.14.013

• RESEARCH NOTES • Previous Articles    

The Correlation Between the Stress Relaxation Characteristics and the Quality of ‘Haiwode’ Kiwifruit

LU Dan1,ZHAO WuQi1(),ZENG XiangYuan1,WU Ni1,GAO GuiTian1,ZHANG QingAn1,ZHANG BaoShan1,LEI YuShan2   

  1. 1College of Food Engineering and Nutrition Science, Shaanxi Normal University, Xi’an 710119
    2Shaanxi Rural Science and Technology Development Center, Xi’an 710119
  • Received:2019-01-31 Accepted:2019-05-13 Online:2019-07-16 Published:2019-07-26
  • Contact: WuQi ZHAO E-mail:zwq65@163.com

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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

Table 1

Variation of quality indexes of kiwifruit"

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
VC (mg·kg-1 FW) 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

Table 2

Total variance explained of factor analysis"

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

Fig. 1

Screen plot of factor analysis"

Table 3

Matrix of kiwifruit quality with normal variance after maximum orthogonal rotational transformation"

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

Table 4

Fitting results of stress model"

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

Table 5

Statistical results of strain model parameters"

参数
Parameters		 建模组Modeling group 验证组 Validation group
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

Table 6

Correlation analysis of the parameters for strain model"

参数 Parameters E0 E1 E2 E3 T1 T2 T3 η1 η2 η3
E0 1
E1 0.728** 1
E2 0.355* 0.131 1
E3 0.993** 0.689** 0.303* 1
T1 -0.29 -0.179 0.093 -0.049 1
T2 0.107 0.084 -0.510** 0.179 -0.494** 1
T3 -0.095 0.063 0.520** -0.166 -0.168 -0.753** 1
η1 0.541** 0.581** 0.180 0.523** 0.356* -0.226 0.058 1
η2 0.983** 0.707** 0.310* 0.985** -0.094 0.211 -0.165 0.501** 1
η3 0.998** 0.730** 0.353* 0.991** -0.044 0.109 -0.091 0.545** 0.983** 1

Table 7

Analysis of correlation of stress parameters and various indexes"

指标Index E0 E1 E2 E3 T1 T2 T3 η1 η2 η3
Vc Vitamin C 0.901** 0.349* 0.464** 0.581** 0.09 0.192 -0.323* 0.617** 0.425** 0.518**
可溶性固形物 Soluble solid 0.757** 0.422** 0.333* 0.504** 0.148 0.24 -0.291* 0.607** 0.326* 0.47**
ΔE 0.813** 0.313* 0.321* 0.446** 0.048 0.154 -0.216 0.512** 0.32* 0.351*
硬度 Hardness 0.543** 0.189 0.407** 0.401** 0.439** -0.032 -0.248 0.807** 0.101 0.564**
黏聚性 Cohesiveness 0.512** 0.159 0.577** 0.065 0.187 -0.089 0.216 0.479** -0.065 0.199
弹性 Springiness 0.951** 0.244 0.466** 0.75** 0.269 0.234 -0.468** 0.683** 0.42** 0.589**

Table 8

Ridge regression analysis of stress parameters and indices"

指标Index 决定系数R2 显著性Sig 预测模型 Predictive equation
VC Vitamin C 0.906 <0.001 Y=-5.853+12.105E0+1.393E1+0.464E2+0.381E3+1.707T1+1.365T2+1.176T3-0.364η2-0.0642η3
可溶性固形物
Soluble solid		 0.717 0.0243 Y=10.966+0.306E0+0.191E1+0.00463E2+0.0871E3+0.114T1+0.0475T2+0.0496T3-0.0464η1-0.00332η2
ΔE 0.883 0.0108 Y=19.349+1.101E0+0.269E1-0.0894E3+0.830T1+0.670T2+0.552T3-0.296η1-0.0728η2
硬度Hardness 0.709 <0.001 Y=-195.311-1.959E0-2.901E2+36.299T1+23.201T2+23.754T3+11.510η1+1.635η2
黏聚性Cohesiveness 0.708 <0.001 Y=0.565+0.0205E0+0.00358E1+0.00725T1+0.00455T2+0.00613T3-0.000599η1+0.000924η2-0.000108η3
弹性Springiness 0.851 <0.001 Y=0.882+0.0202E0-0.00332E1+0.000151E2-0.000479T3+0.000437η1+0.000362η2-0.0000633η3

Table 9

Results of prediction model for quality indexes of kiwifruit"

预测值-实测值
Predicted value-measured value		 组间差异 Paired differences t检验值
t-test		 自由度
df
平均值Average 标准差Std. deviation 标准误Std. error mean
Vc Vitamin C 5.011 6.579 1.367 1.950 14
可溶性固形物Soluble solid 0.194 0.399 0.103 1.887 14
ΔE 0.298 1.904 0.492 0.606 14
硬度Hardness 77.377 75.813 19.575 1.953 14
黏聚性Cohesiveness 0.00933 0.0494 0.127 0.733 14
弹性Springiness 0.0287 0.0708 0.0183 1.568 14

Fig. 2

Relationship between predicted values and measured values about the quality features of kiwifruit"

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