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首页> 外文期刊>Journal of the Science of Food and Agriculture >Comparative study of the effects of 1-MCP treatment on apple quality by instrumental and multivariate analysis.
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Comparative study of the effects of 1-MCP treatment on apple quality by instrumental and multivariate analysis.

机译：通过仪器和多元分析比较1-MCP处理对苹果品质的影响。

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摘要

Effects of 1-methylcyclopropene (1-MCP) on postharvest quality of Golden Smoothee apples were studied using standard instrumental analysis in conjunction with a multivariate approach in order to discriminate factors contributing to storage quality. Apples treated with 1-MCP remained firmer and had higher acidity than controls during storage for <=6 months. Principal component analysis (PCA) was able to demonstrate association of 1-MCP application with both apple firmness and increased susceptibility to diffuse skin browning (DSB) disorder. No relationship was noted between 1-MCP and fruit soluble solids concn. and only a slight association was noted with acidity. To better understand incidence of DSB in 1-MCP treated fruit, a PCA model was constructed utilizing data solely from treated apples; findings showed that DSB was associated with lower soluble solids and greenness (a*) values and with higher fruit firmness. Data also indicated that relatively immature fruit appeared most susceptible to DSB development and that acidity was more useful than firmness for discrimination of 1-MCP treated fruit during storage.
机译：使用标准仪器分析和多变量方法，研究了1-甲基环丙烯（1-MCP）对金冰沙苹果收获后品质的影响，以区分影响贮藏品质的因素。在存放小于等于6个月的过程中，用1-MCP处理的苹果比对照组更坚硬，酸度更高。主成分分析（PCA）能够证明1-MCP施用与苹果硬度和对弥漫性皮肤褐变（DSB）疾病的敏感性增加有关。 1-MCP与水果可溶性固形物之间没有相关性。酸度只有轻微的关联。为了更好地了解1-MCP处理的水果中DSB的发生率，仅使用来自处理过的苹果的数据构建了PCA模型。研究结果表明，DSB与较低的可溶性固形物和绿色度（a *）值以及较高的水果硬度相关。数据还表明，相对不成熟的果实似乎最容易发生DSB发育，并且在储存过程中，酸度比牢固度更有助于区分1-MCP处理的果实。

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