Multivariate Analysis of Quality Deterioration of Pomegranate Peel during Storage at Different Temperatures

被引：0

作者：

Yao, Xin ^{[1
,2
]}

Qin, Wen ^{[1
]}

机构：

[1] College of Food Science, Sichuan Agricultural University, Ya'an,625014, China

[2] School of Applied and Chemical Engineering, Xichang College, Xichang,615013, China

来源：

Shipin Kexue/Food Science | 2017年 / 38卷 / 23期

关键词：

Multivariant analysis - Least squares approximations - Quality control - Cytology - Food storage - Plants (botany) - Principal component analysis;

D O I：

10.7506/spkx1002-6630-201723041

中图分类号：

学科分类号：

摘要：

The factors related to the quality deterioration of pomegranate peel during storage at different temperatures were investigated using multivariate analysis. One-way analysis of variance and principal component analysis showed that peel browning, water loss, cell senescence and color deterioration could be effectively inhibited during storage at 6℃. Correlation analysis, partial least squares regression and path coefficient analysis indicated that peel browning index was positively correlated with cell membrane permeability and malondialdehyde content (P * (P *. © 2017, China Food Publishing Company. All right reserved.

引用

页码：257 / 262