‘海沃德’猕猴桃应力松弛特性与品质关系
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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VC、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;VC、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VC、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VC、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。
【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.
【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.
引文
[1]杨天歌,邓红,李涵,孟永宏,雷佳蕾,马婧,郭玉蓉.超高压杀菌处理冷破碎猕猴桃果浆的条件优化及其贮藏期杀菌效果.中国农业科学,2018,51(7):1368-1377.YANG T G,DENG H,LI H,MENG Y H,LEI J L,MA J,GUO Y R.Optimization of ultra-high pressure sterilization conditions on the kiwi fruit pulp produced by cold crushing method and its sterilization effect during storage period.Scientia Agricultura Sinica,2018,51(7):1368-1377.(in Chinese)
[2]赵金梅,高贵田,薛敏,耿鹏飞,孙翔宇,谷留杰,雷玉山.不同品种猕猴桃果实的品质及抗氧化活性.食品科学,2014,35(9):118-122.ZHAO J M,GAO G T,XUE M,GENG P F,SUN X Y,GU L J,LEI YS.Quality and antioxidant activity of different kiwi fruit varieties.Scientia Agricultura Sinica,2014,35(9):118-122.(in Chinese)
[3]RYSZARD M,MAREK M,TOMASZ D,PIOTR Z,PIOTR S.Non-linear stress relaxation model as a tool for evaluating the viscoelastic properties of meat products.Journal of Food Engineering,2015,146:107-115.
[4]SILVINA C A,NOEMíE Z,ALICIA N C.Stress relaxation characteristics of low-fat chicken sausages made in Argentina.Meat Science,2008,79:589-594.
[5]聂毓琴,马洪顺,韩志武.薇菜压缩应力松弛与蠕变力学特性研究.农业机械学报,2005(4):89-91.NIE Y Q,MA H S,HAN Z W.Research on stress relaxation and creep mechanics behaviors of Osmunda cinnamomea.Transaction of the Chinese Society for Agricultural Machinery,2005(4):89-91.(in Chinese)
[6]ZHAO W Q,FANG Y,ZHANG Q A,GUO Y R,GAO G T,YI X.Correlation analysis between chemical or texture attributes and stress relaxation properties of‘Fuji’apple.Postharvest Biology and Technology,2017,129.
[7]王海鸥,胡志超,谢焕雄,姜松.猕猴桃压缩-应力松弛的试验.农机化研究,2006(5):144-146.WANG H O,HU Z C,XIE H X,JIANG S.Experimental study on kiwi fruit’s stress-relaxation property.Journal of Agricultural Mechanization Research,2006(5):144-146.(in Chinese)
[8]计宏伟,邵文全,孟宪文.猕猴桃压缩力学行为及蠕变特性的试验研究.安徽农业科学,2010,38(3):1107-1109,1121.JI H W,SHAO W Q,MENG X W.Experimental research on compression mechanical behaviors and creep property of kiwi fruit.Journal of Anhui Agricultural Sciences,2010,38(3):1107-1109,1121.(in Chinese)
[9]李里特.食品物性学.北京:中国农业出版社,2003:235-241.LI L T.Physical Properties of Foods.Beijing:China Agriculture Press,2003:235-241.(in Chinese)
[10]吕健,刘璇,毕金峰,周林燕,吴昕烨.桃变温压差膨化脆片品质评价研究.中国农业科学,2016,49(4):802-812.LüJ,LIU X,BI J F,ZHOU L Y,WU X Y.Research on the quality evaluation for peach and nectarine chips by explosion puffing drying.Scientia Agricultura Sinica,2016,49(4):802-812.(in Chinese)
[11]张唐伟,贺继峰,余耀斌,次顿.岗巴羊羊肉营养品质及其因子分析.食品工业科技,2018,39(8):279-284.ZHANG T W,HE J F,YU Y B,CI D.Mutton quality and its factor analysis of Gangba sheep.Science and Technology of Food Industry,2018,39(8):279-284.(in Chinese)
[12]杨梅,肖静,蔡辉.多元分析中的多重共线性及其处理方法.中国卫生统计,2012,29(4):620-624.YANG M,XIAO J,CAI H.Multicollinearity in multivariate analysis and its processing methods.Chinese Journal of Health Statistics,2012,29(4):620-624.(in Chinese)
[13]王锐.岭回归分析在解决经济数据共线性问题中的应用.经济研究导刊,2018(22):144-147.WANG R.The Application of ridge regression in solving the problem of collinearity of economic data.Economic Research Guide,2018(22):144-147.(in Chinese)
[14]马庆华,李永红,梁丽松,李琴,王海,许元峰,孙玉波,王贵禧.冬枣优良单株果实品质的因子分析与综合评价.中国农业科学,2010,43(12):2491-2499.MANG Q H,LI Y H,LIANG L S,LI Q,WANG H,XU Y F,SUN Y B,WANG G X.Factors analysis and synthetical evaluation of the fruit quality of Dongzao(Ziziphus jujuba Mill.Dongzao)advanced selections.Scientia Agricultura Sinica,2010,43(12):2491-2499.(in Chinese)
[15]曾凡杰,孟莉,吕远平.不同前处理和冻结方式对猕猴桃片干制品品质的影响.食品科技,2017,42(8):63-68.ZENG F J,MENG L,LüY P.Effect of different pre-processing and freezing methods on the dry products quality of kiwi fruit slices.Food technology,2017,42(8):63-68.(in Chinese)
[16]吴旻丹,陈瑜,金邦荃.储藏期猕猴桃质构变化的研究及人工咀嚼的建立.食品工业科技,2010,31(12):146-148,152.WU M D,CHEN Y,JIN B Q.Detection of texture properties of kiwi fruit by texture profile analysis and simulation of manual chewing.Science and Technology of Food Industry,2010,31(12):146-148,152.(in Chinese)
[17]宋小青,任亚梅,张艳宜.电子鼻对低温贮藏猕猴桃品质的预测.食品科学,2014,35(20):230-235.SONG X Q,REN Y M,ZHANG Y Y.Prediction of kiwi fruit quality during cold storage by electronic nose.Food Science,2014,35(20):230-235.(in Chinese)
[18]许永亮,熊善柏,赵思明.蒸煮工艺和化学成分对米饭应力松弛特性的影响.农业工程学报,2007(10):235-240.XU Y L,XIONG S B,ZHAO S M.Effect of cooking technology and chemical components on stress-relaxation property of cooked rice.Transactions of the CSAE,2007,23(10):235-240.(in Chinese)
[19]HASSAN B H,ALHAMDAN A M,ELANSARI A M.Stress relaxation of dates at khalal.Journal of Food Engineering,2005,66(4):439-445.
[20]BARGALE P C,IRUDAYARAJ J M,MARQUIS B.Some mechanical-properties and stress-relaxation characteristics of lentils.Canadian Agricultural Engineering,1994,36(4):247-254.
[21]方媛.苹果的应力松弛和蠕变特性与其品质相关性分析[D].杨凌:陕西师范大学,2016.FANG Y.Correlation analysis between the stress-relaxation or creep properties and quality attributes of apple[D].Yangling:Shaanxi Normal University,2016.(in Chinese)
[22]侯成杰,齐沙沙,张长峰.TiO2光催化除乙烯及在猕猴桃保鲜中的应用研究.食品工业,2018,39(4):134-137.HOU C J,QI S S,ZHANG C F.Study on applications of TiO2photocatalysis to ethylene removal and preservation on kiwi fruit.The Food Industry,2018,39(4):134-137.(in Chinese)
[23]陆秋君,王俊,何喜玲.常温贮藏中番茄应力松弛特性试验.农业机械学报,2005(7):77-80,88.LU Q J,WANG J,HE X L.Experimental study on intact tomato's stress-relaxation during storing at normal temperature.Transactions of the Chinese Society for Agricultural,2005(7):77-80,88.(in Chinese)
[24]KAUR L,SINGH N,SINGH S,NAVDEEP,SINGH G,HARDEEP.Some properties of potatoes and their starches I.Cooking,textural and rheological properties of potatoes.Food Chemistry,2002,79(2):177-181.
[2]赵金梅,高贵田,薛敏,耿鹏飞,孙翔宇,谷留杰,雷玉山.不同品种猕猴桃果实的品质及抗氧化活性.食品科学,2014,35(9):118-122.ZHAO J M,GAO G T,XUE M,GENG P F,SUN X Y,GU L J,LEI YS.Quality and antioxidant activity of different kiwi fruit varieties.Scientia Agricultura Sinica,2014,35(9):118-122.(in Chinese)
[3]RYSZARD M,MAREK M,TOMASZ D,PIOTR Z,PIOTR S.Non-linear stress relaxation model as a tool for evaluating the viscoelastic properties of meat products.Journal of Food Engineering,2015,146:107-115.
[4]SILVINA C A,NOEMíE Z,ALICIA N C.Stress relaxation characteristics of low-fat chicken sausages made in Argentina.Meat Science,2008,79:589-594.
[5]聂毓琴,马洪顺,韩志武.薇菜压缩应力松弛与蠕变力学特性研究.农业机械学报,2005(4):89-91.NIE Y Q,MA H S,HAN Z W.Research on stress relaxation and creep mechanics behaviors of Osmunda cinnamomea.Transaction of the Chinese Society for Agricultural Machinery,2005(4):89-91.(in Chinese)
[6]ZHAO W Q,FANG Y,ZHANG Q A,GUO Y R,GAO G T,YI X.Correlation analysis between chemical or texture attributes and stress relaxation properties of‘Fuji’apple.Postharvest Biology and Technology,2017,129.
[7]王海鸥,胡志超,谢焕雄,姜松.猕猴桃压缩-应力松弛的试验.农机化研究,2006(5):144-146.WANG H O,HU Z C,XIE H X,JIANG S.Experimental study on kiwi fruit’s stress-relaxation property.Journal of Agricultural Mechanization Research,2006(5):144-146.(in Chinese)
[8]计宏伟,邵文全,孟宪文.猕猴桃压缩力学行为及蠕变特性的试验研究.安徽农业科学,2010,38(3):1107-1109,1121.JI H W,SHAO W Q,MENG X W.Experimental research on compression mechanical behaviors and creep property of kiwi fruit.Journal of Anhui Agricultural Sciences,2010,38(3):1107-1109,1121.(in Chinese)
[9]李里特.食品物性学.北京:中国农业出版社,2003:235-241.LI L T.Physical Properties of Foods.Beijing:China Agriculture Press,2003:235-241.(in Chinese)
[10]吕健,刘璇,毕金峰,周林燕,吴昕烨.桃变温压差膨化脆片品质评价研究.中国农业科学,2016,49(4):802-812.LüJ,LIU X,BI J F,ZHOU L Y,WU X Y.Research on the quality evaluation for peach and nectarine chips by explosion puffing drying.Scientia Agricultura Sinica,2016,49(4):802-812.(in Chinese)
[11]张唐伟,贺继峰,余耀斌,次顿.岗巴羊羊肉营养品质及其因子分析.食品工业科技,2018,39(8):279-284.ZHANG T W,HE J F,YU Y B,CI D.Mutton quality and its factor analysis of Gangba sheep.Science and Technology of Food Industry,2018,39(8):279-284.(in Chinese)
[12]杨梅,肖静,蔡辉.多元分析中的多重共线性及其处理方法.中国卫生统计,2012,29(4):620-624.YANG M,XIAO J,CAI H.Multicollinearity in multivariate analysis and its processing methods.Chinese Journal of Health Statistics,2012,29(4):620-624.(in Chinese)
[13]王锐.岭回归分析在解决经济数据共线性问题中的应用.经济研究导刊,2018(22):144-147.WANG R.The Application of ridge regression in solving the problem of collinearity of economic data.Economic Research Guide,2018(22):144-147.(in Chinese)
[14]马庆华,李永红,梁丽松,李琴,王海,许元峰,孙玉波,王贵禧.冬枣优良单株果实品质的因子分析与综合评价.中国农业科学,2010,43(12):2491-2499.MANG Q H,LI Y H,LIANG L S,LI Q,WANG H,XU Y F,SUN Y B,WANG G X.Factors analysis and synthetical evaluation of the fruit quality of Dongzao(Ziziphus jujuba Mill.Dongzao)advanced selections.Scientia Agricultura Sinica,2010,43(12):2491-2499.(in Chinese)
[15]曾凡杰,孟莉,吕远平.不同前处理和冻结方式对猕猴桃片干制品品质的影响.食品科技,2017,42(8):63-68.ZENG F J,MENG L,LüY P.Effect of different pre-processing and freezing methods on the dry products quality of kiwi fruit slices.Food technology,2017,42(8):63-68.(in Chinese)
[16]吴旻丹,陈瑜,金邦荃.储藏期猕猴桃质构变化的研究及人工咀嚼的建立.食品工业科技,2010,31(12):146-148,152.WU M D,CHEN Y,JIN B Q.Detection of texture properties of kiwi fruit by texture profile analysis and simulation of manual chewing.Science and Technology of Food Industry,2010,31(12):146-148,152.(in Chinese)
[17]宋小青,任亚梅,张艳宜.电子鼻对低温贮藏猕猴桃品质的预测.食品科学,2014,35(20):230-235.SONG X Q,REN Y M,ZHANG Y Y.Prediction of kiwi fruit quality during cold storage by electronic nose.Food Science,2014,35(20):230-235.(in Chinese)
[18]许永亮,熊善柏,赵思明.蒸煮工艺和化学成分对米饭应力松弛特性的影响.农业工程学报,2007(10):235-240.XU Y L,XIONG S B,ZHAO S M.Effect of cooking technology and chemical components on stress-relaxation property of cooked rice.Transactions of the CSAE,2007,23(10):235-240.(in Chinese)
[19]HASSAN B H,ALHAMDAN A M,ELANSARI A M.Stress relaxation of dates at khalal.Journal of Food Engineering,2005,66(4):439-445.
[20]BARGALE P C,IRUDAYARAJ J M,MARQUIS B.Some mechanical-properties and stress-relaxation characteristics of lentils.Canadian Agricultural Engineering,1994,36(4):247-254.
[21]方媛.苹果的应力松弛和蠕变特性与其品质相关性分析[D].杨凌:陕西师范大学,2016.FANG Y.Correlation analysis between the stress-relaxation or creep properties and quality attributes of apple[D].Yangling:Shaanxi Normal University,2016.(in Chinese)
[22]侯成杰,齐沙沙,张长峰.TiO2光催化除乙烯及在猕猴桃保鲜中的应用研究.食品工业,2018,39(4):134-137.HOU C J,QI S S,ZHANG C F.Study on applications of TiO2photocatalysis to ethylene removal and preservation on kiwi fruit.The Food Industry,2018,39(4):134-137.(in Chinese)
[23]陆秋君,王俊,何喜玲.常温贮藏中番茄应力松弛特性试验.农业机械学报,2005(7):77-80,88.LU Q J,WANG J,HE X L.Experimental study on intact tomato's stress-relaxation during storing at normal temperature.Transactions of the Chinese Society for Agricultural,2005(7):77-80,88.(in Chinese)
[24]KAUR L,SINGH N,SINGH S,NAVDEEP,SINGH G,HARDEEP.Some properties of potatoes and their starches I.Cooking,textural and rheological properties of potatoes.Food Chemistry,2002,79(2):177-181.