Impact of Air on the Quality of Tomato Based on Principal Component Analysis and Validation
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Abstract:
The effects of mixed gases with different volume fractions in the low temperature environment on the sensory quality and nutritional value of tomato were studied. Tomato was used as the experimental model, and the samples were processed by precooling treatment, packed in polyethylene food packaging bags with an open cell content of 5%, and placed in a controlled atmospheric chamber at 8°C with the carbon dioxide volume fraction of 6%. Nitrogen was used to adjust the oxygen volume fraction at 2, 4, 6, 8, or 10%. After the quality indexes of tomato (weight loss rate, color difference L* value, total soluble solids (TSS) content, titratable acidity (TA), and subjective evaluation) were measured every two days, the data of six evaluation indexes were processed by a standardized method, principal component analysis (PCA) method was used to establish the score function, and the traditional sensory evaluation was performed to validate the score model. The experimental results showed that the indexes of tomato could be maintained at a good level under 6% carbon dioxide+4% oxygen controlled atmospheric environment. The comprehensive function evaluation score indicated that in the process of long-term preservation under controlled atmosphere, the low oxygen environment was conducive for the maintenance of the high quality of tomato. The results from the traditional sensory evaluation method were consistent with those from the comprehensive function analysis. The PCA method indicated that the 6% carbon dioxide+4% oxygen controlled atmospheric environment had a relatively high score level, and could maintain the nutritional value of the tomato during the preservation and thereby improve the preservation quality.
