| 中国主栽青辣椒品种鲜切加工适宜性评价 |
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| 引用本文： | 沈月,高美须,杨丽,赵鑫,陈雪,王志东,李淑荣,王丽.中国主栽青辣椒品种鲜切加工适宜性评价[J].农业工程学报,2016,32(Z2):359-368. |
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| 作者姓名： | 沈月 高美须 杨丽 赵鑫 陈雪 王志东 李淑荣 王丽 |
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| 作者单位： | 1. 中国农业科学院农产品加工研究所,北京,100193;2. 北京农业职业学院食品与生物工程系,北京,102442 |
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| 基金项目： | 中国农业科学院创新工程项目;蔬菜贮藏品质提升技术的集成与示范项目,20140204-33 |
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| 摘 要： | 为科学评价青辣椒品种的鲜切加工适宜性,收集中国主栽青辣椒品种20个,统一种植,在同一成熟度下采收,并对其感官理化指标(L*、a*、b*值、感官评价得分、出品率、果皮硬度、果肉厚度、含水率、糖酸比、可溶性固形物含量、可滴定酸),功能性指标(维生素C含量、总酚含量、DPPH自由基清除能力(DPPH free radical scavenging activity)、铁离子还原能力(Ferric iron reducing antioxidant power)、ABTS自由基清除能力(ABTS radical scavenging activity)、β-胡萝卜素含量进行测定。应用SAS9.2软件对基础数据进行显著性分析;应用相关性、主成分、Varclus变量聚类及因子评价分析对17项指标进行降维处理,筛选核心评价指标;运用层次分析法确定主评价指标权重;运用灰色关联度分析法对20个青辣椒品种的鲜切加工适宜性进行评价。结果表明:显著性分析发现除含水率外,青辣椒的其他指标品种间差异极显著(P0.001),其中b*值、β-胡萝卜素含量及FRAP值的变异系数较大;在所有品种中陇椒5号的维生素C含量在α=0.05水平上显著高于其他品种,京辣2号的β-胡萝卜素含量在α=0.05水平上显著高于其他品种,京研皱皮辣、陇椒5号的抗氧化能力在α=0.05水平上显著高于其他品种。相关性分析发现果皮硬度与感官评价得分呈极显著负相关,相关系数为-0.68,与可溶性固形物含量呈极显著正相关,相关系数为0.72;糖酸比与可滴定酸含量呈极显著负相关,相关系数为-0.81;维生素C含量与FRAP值、ABTS值及总酚含量呈极显著正相关,相关系数分别为0.69、0.73、0.58;果肉厚度与维生素C含量呈显著负相关、与总酚含量呈极显著负相关,相关系数分别为-0.5、-0.6;β-胡萝卜素含量与L*、b*值呈极显著负相关,相关系数分别为-0.63、-0.66。主成分、聚类、因子评价及层次分析确定感官评价得分、维生素C含量、出品率、糖酸比、β-胡萝卜素含量及总酚含量为主要评价因子,权重分别为38.15%、26.55%、18.37%、9.00%、5.00%、2.94%。灰色关联度分析表明针对鲜切加工,微辣的青椒品种中"国福311"和"中椒106"的加工品质较好,中辣青椒品种中"陇椒6号"的加工品质较好,强辣青椒品种中"兴蔬皱皮辣"的加工品质较好。以上研究结果可以为鲜切青辣椒生产加工过程中原料的选择提供科学的数据和方法,同时也可为青辣椒育种如富集功能性成分品种的选育提供指导。
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| 关 键 词： | 层次分析 加工 农产品 青辣椒 鲜切 灰色关联度 |
| 收稿时间： | 1/8/2016 12:00:00 AM |
| 修稿时间： | 2016/3/24 0:00:00 |
Suitability analysis of fresh-cut vegetable processing for twenty main green capsicum cultivars in China |
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| Shen Yue,Gao Meixu,Yang Li,Zhao Xin,Chen Xue,Wang Zhidong,Li Shurong and Wang Li.Suitability analysis of fresh-cut vegetable processing for twenty main green capsicum cultivars in China[J].Transactions of the Chinese Society of Agricultural Engineering,2016,32(Z2):359-368. |
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| Authors: | Shen Yue Gao Meixu Yang Li Zhao Xin Chen Xue Wang Zhidong Li Shurong and Wang Li |
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| Institution: | 1. Institute of Food Science And Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China,1. Institute of Food Science And Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China,1. Institute of Food Science And Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China,1. Institute of Food Science And Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China,1. Institute of Food Science And Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China,1. Institute of Food Science And Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China,2. Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing 102442, China and 2. Department of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing 102442, China |
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| Abstract: | Abstract: In order to evaluate the suitability for fresh-cut vegetable processing of green capsicum, 20 main cultivars of green capsicum in China were collected and planted in greenhouse, and fruits were picked at the similar maturity level. Seventeen indices of the fruits were measured, which included physical and chemical indices (L*, a* and b * value, sensory evaluation score, product yield ratio, fruit hardness, pulp thickness, moisture content, ratio of sugar to acid, soluble solids, titratable acid), and functional indices (vitamin C content, total phenolics content, DPPH free radical scavenging activity (DPPH value), ferric ion reducing antioxidant power (FRAP value), ABTS+·radical scavenging activity (ABTS value) and beta carotene content). Significance analysis of basic measured data was carried out by SAS 9.2. Main evaluation indices were filtered by correlation analysis, principal component analysis and variable cluster analysis. The weight of main evaluation indices were determined by analytic hierarchy process (AHP). The suitability for fresh-cut vegetable processing of the 20 tested green pepper cultivars was appraised by grey relational degree analysis method. The basic data of 17 indices on 20 green pepper cultivars were measured and analyzed. Results of significance analysis showed that all indices varied from one tested green capsicum cultivar to another one excepted for moisture content, and the 3 indices which had the top coefficient of variation were b * value, beta carotene content and FRAP value. Among all the tested 20 cultivars, "Longjiao No. 5" had the highest content of vitamin C, "Jingla No. 2" had the highest content of beta carotene and "Jingyanzhoupila" had the strongest antioxidant capacity. Results of correlation analysis showed that fruit hardness had significantly negative correlation with sensory evaluation score and the correlation coefficient was -0.68, however it had positive correlation with soluble solid content and the correlation coefficient was 0.72. Sugar-acid ratio and titratable acid showed significantly negative correlation and the correlation coefficient was -0.81. Vitamin C content showed positive correlation with FRAP value, ABTS value and total phenol content, and the correlation coefficient was 0.69, 0.73 and 0.58 respectively. Pulp thickness had negative correlation with vitamin C content and total phenol content, and the correlation coefficient was -0.5 and -0.6 respectively. Beta carotene content had significantly negative correlation with L* and b* value and the correlation coefficient was -0.63 and -0.66 respectively. The number of main evaluation indices was determined by principal component analysis, the tested indices at the same level of clustering were divided by variable cluster analysis, and the representative index in each category was decided by factor assessment method; then the 6 indices, including sensory evaluation score, vitamin C content, product yield ratio, ratio of sugar to acid, beta carotene content and total phenol content, were filtered as the main evaluation factors for fresh-cut processing and their weighting was 38.15%, 26.55%, 18.37%, 9.00%, 5.00%, 2.94% respectively, which was determined by APH method. The grey correlation analysis was applied based on above results, and it was found that the best cultivars for fresh-cut processing were "Guofu No. 311" and "Zhongjiao No. 106" for mild spicy green capsicum, "Longjiao No. 6" for spicy green capsicum and "Xingshuzhoupila" for very spicy green capsicum. It is concluded that the collected basic data and the established analysis system can be used for suitability evaluation of fresh-cut vegetable processing, and also provide scientific guidance for green capsicum breeding and breeding of varieties that are rich in functional components. |
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| Keywords: | analytic hierarchy process processing agricultural products green capsicum fresh-cut grey correlation |
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