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Multivariate Analysis of Fruit Quality of Blueberry Treated
with Different Hypobaric Storage
HE Xinmeng1 ,摇 AN Lin1 ,摇 CHEN Yujuan1 ,摇 ZHANG Yan 1 ,摇 LI Jian1 ,摇
LIANG Lisong2 ,摇 WANG Guixi 2 ,摇 WANG Yousheng1,*
(1. School of Food and Chemical Engineering / Beijing Key Laboratory of Food Flavor Chemistry,
Beijing Technology and Business University, Beijing 100048, China;
2 . Research Institute of Forestry / State Forestry Administration Key Laboratory of Tree Breeding and Cultivation ,
Chinese Academy of Forestry , Beijing 100091, China )
Abstract: The effects of individual treatments with hypobaric storage on fruit quality of blueberry were
analyzed by the multivariate analysis. The results showed that fruit firmness, total acid, quality, color,
aroma, and flavor decreased, and the solid acid ratio slightly increased during the hypobaric storage. The
results of the principal component analysis (PCA) indicated that fruit flavor, solid acid ratio, firmness,
and total acid were significantly affected during the 29 days storage at 0郾 050 MPa. Whereas 0郾 050 MPa
and 0郾 075 MPa treatments significantly affected fruit color, flavor, solid acid ratio, firmness, total acid,
quality evaluation, sugar, and sweet and sour ratio after the 49 days storage. The results of partial least
squares regression (PLSR) showed that flavor and quality were positively correlated with sweet and sour,
acidity, and solid acid ratio, and flavor and quality were strongly correlated in a negative manner with a鄄
roma, firmness, sweetness, and color. The results of path coefficient analysis indicated that color, sweet
and sour ratio, acidity, and solid acid ratio, total acid, and sweetness had the strongest effects on the
quality and flavor.
Key words: blueberry; hypobaric storage; fruit quality; multivariate analysis
( 责任编辑: 叶红波)
43 食品科学技术学报 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 2014 年 7 月