关键词: 温州蜜柑, 包装材料, 主成分分析, 综合品质

Abstract: In order to determine the suitable film materials for the storage of Citrus unshiu, and prevent the cross infection of citrus fruit during storage period, reduce the decay rate and maintain the good sensory quality of citrus unshiu, this article used the commercial maturity of Citrus unshiu as experimental material to study the effects of three commonly used packaging materials, including polyethylene (PE), polyvinyl chloride (PVC), and oriented polypropylene (OPP), on the quality during their storage period. The changes of comprehensive sensory evaluation, weight loss rate, sugar-acid ratio, vitamin C content, CO2 content, total bacteria colonies, texture profile analysis (TPA) and the other indicators of Citrus unshiu were measured regularly during storage period. The original indicators were integrited into 6 principal component factors by using principal component analysis. The cumulative contribution rate was 91.186%. A comprehensive evaluation model was used to calculate the comprehensive evaluation index F value. The results showed that different film packaging materials had different preservation levels for Citrus unshiu during storage. The F value was sorted as PE＞OPP＞PVC. PE was better than OPP and PVC in keeping the sensory qualities of Citrus unshiu and suppressing water loss and keeping a high ratio of sugar to acid and lower concentration of carbon dioxide. Above results provided the application basis and theoretical reference for the study of storage and preservation of Citrus unshiu and Citrus packaging machinery in the future.

Key words: Citrus unshiu, packaging material, principal component analysis, comprehensive quality