‘海沃德’猕猴桃应力松弛特性与品质关系

卢丹,赵武奇,曾祥媛,吴妮,高贵田,张清安,张宝善,雷玉山

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

Dan LU,WuQi ZHAO,XiangYuan ZENG,Ni WU,GuiTian GAO,QingAn ZHANG,BaoShan ZHANG,YuShan LEI

表3 猕猴桃品质正态方差最大正交旋转变换后的因子载荷矩阵

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