基于TPA和Vis/NIR的番茄货架期的品质检测

Quality Changes during Tomato Shelf-life Based on Texture Profile Analysis and Visible/Near-infrared Spectroscopy

摘要:

针对番茄货架期的质地变化特点，采用质地多面分析方法（TPA）对番茄货架期的质构参数的变化进行了分析，通过TPA测试方法测得的典型的质构特性曲线，由该曲线计算出番茄的硬度，粘附性，内聚性，弹性，胶粘性，咀嚼性等质构参数，通过对各质构参数间的相关分析得出了相关矩阵表。结果表明，随着贮藏时间的延长，番茄各质构参数都有不同程度的降低，番茄的硬度和内聚性相关关系显著（P<0.01），番茄的咀嚼性和其它的质构特性都存在相关关系（P<0.05）。根据番茄货架期的质构参数变化规律，将番茄货架期分为货架前期（1~3 d），货架中期（4~6 d）和货架后期（7~9 d）。应用可见/近红外光谱（Vis/NIR）结合主成分分析方法（PCA）对不同货架期的番茄进行了检测分析，基于PC1和PC2的番茄货架期分类率为97%，为今后进一步分析建立水果和蔬菜货架期品质预测模型奠定了理论基础。

Abstract:

Texture profile analysis (TPA) was applied to study the quality changes, i.e., changes of tomato texture parameters, during tomato shelf-life. Typical textural property curves were obtained by TPA, and textural parameters such as hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness were calculated by analyzing the textural property curves. A correlation matrix was constructed by correlation analysis between the textural parameters. The results show that tomato textural parameters decreased to different extents with increasing storage time. Tomato hardness and cohesiveness showed a significant correlation (P<0.01). Tomato chewiness was correlated to other textural properties (P<0.05). Tomato shelf-life was divided into three periods: earlier stage (1~3 days), middle stage (4~6 days), and later stage (7~9 days) according to the variation patterns of textural parameters. Visible/near infrared spectroscopy combined with principal component analysis (PCA) was used to identify tomatoes in different stages of shelf-life, and the recognition rate was 97.2% based on PC1 and PC2. This method has laid the theoretical foundation for the further construction of a quality prediction model during fruit and vegetable shelf life.