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当前位置: 首页 > 文章 > 基于主成分分析法分析一氧化氮对绿芦笋贮藏品质的影响 食品科学 2012,33 (20) 318-322
Position: Home > Articles > Using Principal Component Analysis to Analyze the Effect of Nitric Oxide on Storage Quality of Green Asparagus FOOD SCIENCE 2012,33 (20) 318-322

基于主成分分析法分析一氧化氮对绿芦笋贮藏品质的影响

作  者：
邵明灿;胡花丽;王毓宁;黄开红;李鹏霞
单  位：
江苏省农业科学院
关键词：
一氧化氮;绿芦笋;贮藏品质;主成分分析
摘  要：
为探明NO处理对绿芦笋贮藏品质的影响,以硝普钠(SNP)为一氧化氮(NO)供体,研究NO对采后绿芦笋叶绿素、VC、总糖、木质素、总黄酮含量,膜透性及抗氧化能力的影响,并结合主成分分析法分析NO处理对绿芦笋综合品质的影响。结果表明:NO处理可减缓采后绿芦笋叶绿素、VC、总糖、总黄酮含量的下降,延缓木质素、膜透性的增加,提高总抗氧化能力。主成分分析表明,贮藏12d之后,对照绿芦笋的综合品质急剧下降,而NO处理可使绿芦笋贮藏期限延长4d左右。因此,NO处理可作为一种维持采后绿芦笋品质的理想措施。
译  名：
Using Principal Component Analysis to Analyze the Effect of Nitric Oxide on Storage Quality of Green Asparagus
作  者：
SHAO Ming-can1,HU Hua-li1,2,WANG Yu-ning1,2,HUANG Kai-hong1,2,LI Peng-xia1,2,*(1.Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;2.Engineering Research Center for Agricultural Products Processing,National Agricultural Science and Technology Innovation Center in Eastern China,Nanjing 210014,China)
关键词：
nitric oxide;green asparagus;storage quality;principal component analysis
摘  要：
In order to explore the effect of nitric oxide on its storage quality,green asparagus was immersed in 0.2 mmol/L sodium nitroprusside(SNP) for 5 min before cold storage and chlorophyll,vitamin C,total sugar and total flavonoid contents as well as membrane permeability and antioxidant activity in nitric oxide(NO)-treated green asparagus were measured every four days during 20 days of cold storage.Meanwhile,the effect of NO treatment on comprehensive quality of green asparagus was also evaluated by principal component analysis.The results show that NO treatment could attenuate the decrease of chlorophyll,vitamin C,total sugar and total flavonoid contents,inhibit the increase of lignin content and membrane permeability,and enhance total antioxidant activity of postharvest green asparagus.Principal component analysis revealed that the comprehensive quality of NO-treated green asparagus exhibited a sharp decrease after 12 days of storage,while NO treatment could prolong the shelf life of green asparagus by 4 days.Therefore,NO treatment can be a promising method for maintaining the quality of postharvest green asparagus.

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