整合PCA,HCA和KNN以评估红的包装和储存条件
Eugénio da Piedade Edmundo Sitoe1, Clara Mariana Gonçalves Lima2, Jolanta Wawrzyniak3
1Department of Agricultural Engineering, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil.
Journal of food science
|July 5, 2025
概括
冷藏与热密封包装相结合,通过最大限度地减少水分损失和降解,最好保持胡的质量. 这种可持续的方法延长了保质期,为园艺行业提供了竞争优势.
科学领域:
- 园艺科学 园艺科学
- 收获后技术 收获后技术
- 食品保存 食品的保存方法
背景情况:
- 胡 (Capsicum annuum L.) 在经济上很重要,但由于水分损失,收获后耐用性有限.
- 有效的保存策略对于商业化和减少供应链损失至关重要.
研究的目的:
- 为了评估不同包装方法和储存条件对21天内胡质量的影响.
- 确定最佳策略,以延长胡的保质期,并保持其物理化学和形态完整性.
主要方法:
- 六种处理方法结合了可热密封和宏孔包装,具有8°C/95%RH和25°C/60%RH的储存条件,以及一个控制.
- 颜色,可溶性固体,pH值,颜料,尺寸和质量损失的评估.
- 多变量分析包括主要组件分析 (PCA),层次集群分析 (HCA) 和Kohonen神经网络 (KNN).
主要成果:
- 冷却 (8°C) 显著降低了质量损失,无论包装类型如何.
- 在25°C时,热密封包装提供了比未包装或宏孔选项更好的保护.
- PCA,HCA和KNN分析证实,冷藏和适当包装的联合策略是最有效的.
结论:
- 将制冷与热密封包装相结合,是保持胡质量和延长保质期的高效策略.
- 多变量统计工具为优化收获后保存实践提供可靠的见解.
- 这种方法为园艺行业提供了一种可持续且具有成本效益的解决方案,满足市场对新鲜产品的需求.
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