Journal of Nuclear Agricultural Sciences ›› 2021, Vol. 35 ›› Issue (11): 2559-2568.DOI: 10.11869/j.issn.100-8551.2021.11.2559

• Food Irradiation·Food Science • Previous Articles     Next Articles

Response Surface Test and Process Optimization of Ethylene Ripening Xuxiang Kiwifruit

ZHENG Jianmei(), XIAO Yan, GAO Guitian*(), FENG Qi, LI Zijun   

  1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119
  • Received:2020-08-10 Accepted:2020-10-27 Online:2021-11-10 Published:2021-09-18
  • Contact: GAO Guitian

乙烯催熟徐香猕猴桃的响应面试验及工艺优化研究

郑建梅(), 肖妍, 高贵田*(), 封琦, 李子君   

  1. 陕西师范大学食品工程与营养科学学院,陕西 西安 710119
  • 通讯作者: 高贵田
  • 作者简介:郑建梅,女,主要从事果蔬保鲜研究。E-mail: 249225114@qq.com
  • 基金资助:
    陕西省科技厅特色产业链项目(2018TSCXLNY-01-05)

Abstract:

In order to obtain the reliable ripening process parameters of Xuxiang kiwifruit, the effects of exogenous ethylene concentration, treatment time and storage temperature were investigated. With the exogenous ethylene concentration, treatment time and storage temperature as the factors, and a response surface was carried out with fruit fireness, soluble solids, Vc, etc of Xuxiang kiwifruit. Principal component analysis was used to extract the characteristic indexes among the 6 response values, analyze and establish the quadratic regression model and optimization parameters of the characteristic indexes by the response surface method. The optimum process parameters are obtained and verified by optimizing the characteristic indexes using the genetic algorithm in Matlab and comparing with the response surface optimization results. The results showed that the cumulative contribution rate of fireness and phenol content in the principal component analysis result is 63.861%, which can be used as a characteristic index to reflect the quality of kiwifruit after ripening; as the characteristic indexes reflecting the quality of kiwifruit after ripening. The optimized process parameters obtained after response surface analysis are 3.34 g·10kg-1 of ethylene, processing time of 27.72 h, and storage temperature of 4.21℃. The process parameters obtained by genetic algorithm for multi-objective optimization are: ethylene 3.36 g·10kg-1, processing time of 27.68 h, The storage temperature is 4.38℃, and the optimized results of the two are relatively consistent. In summary, the optimization process is feasible, firmness and total phenol combined with Vc can better evaluate the comprehensive quality of ethylene ripening Xuxiang kiwifruit. The optimum technological parameters were ethylene concentration of 3 g·10kg-1, treatment temperature of 25℃, treatment time of 28℃, storage temperature of 4℃. It was verified with these parameters, the post-ripening time of Xuxiang kiwifruit was shortened to about 5 days, which was shorter than control group. The optimized parameters can provide a certain reference for meeting the market demand of kiwifruit and maintaining the ripening quality of the fruit.

Key words: Xuxiang kiwifruit, response surface, principal component analysis, genetic algorithm, multi-objective optimization

摘要:

为探究外源乙烯催熟徐香猕猴桃的过程中乙烯缓释剂用量、处理时间及贮藏温度对品质的影响,确定可靠的徐香猕猴桃催熟工艺参数,本研究以徐香猕猴桃为原料,乙烯缓释剂用量、处理时间及贮藏温度为影响因素,果实硬度、可溶性固形物、Vc含量、可溶性蛋白含量、总酚含量及感官评分等为响应值进行响应面试验,采用主成分分析法提取特征指标,通过响应面法分析并建立特征指标的二次回归模型并优化参数;利用遗传算法对特征指标进行多目标优化并与响应面优化结果进行比较。结果表明,硬度及总酚含量在主成分分析结果中累计贡献率为63.861%,可作为反映催熟后猕猴桃品质的特征指标;响应面分析得到的优化工艺参数为:乙烯缓释剂用量3.34 g·10kg-1、处理时间27.72 h、贮藏温度4.21℃;遗传算法多目标优化得到的工艺参数为:乙烯缓释剂用量3.36 g·10 kg-1、处理时间27.68 h、贮藏温度4.38℃,2种方法的优化结果基本一致。综上,优化工艺可行且硬度、总酚结合Vc含量能够较好地评价乙烯催熟徐香猕猴桃的综合品质。乙烯催熟徐香猕猴桃的最佳工艺参数为:乙烯缓释剂用量3 g·10kg-1、 处理温度25℃、处理时间28 h、贮藏温度4℃。经后期验证,使用该参数催熟徐香猕猴桃,其后熟时间缩短至5 d左右,较未处理组的后熟时间大大缩短。该优化工艺参数可为满足猕猴桃鲜果销售市场需求,保持果实后熟品质提供一定的参考依据。

关键词: 徐香猕猴桃, 响应面, 主成分分析, 遗传算法, 多目标优化