Xinjiang Agricultural Sciences ›› 2023, Vol. 60 ›› Issue (8): 1950-1957.DOI: 10.6048/j.issn.1001-4330.2023.08.016
• Horticultural Special Local Products · Agricultural Product Processing Engineering • Previous Articles Next Articles
ZHENG Heyun(), YAO Jun, LI Chao, ZHANG Cuihuan, GENG Xinli()
Received:
2022-11-09
Online:
2023-08-20
Published:
2023-08-14
Correspondence author:
GENG Xinlin (1975-), female, Xinjinag, Researcher, Research field: Storage and transportation of muskmelon,(E-mail)89069899@qq.comSupported by:
通讯作者:
耿新丽(1975-),女,新疆人,研究员,研究方向为甜瓜贮藏与运输。(E-mail)89069899@qq.com作者简介:
郑贺云(1984-),女,河南人,副研究员,研究方向为甜瓜贮藏与运输。(E-mail)1450597505@qq.com
基金资助:
CLC Number:
ZHENG Heyun, YAO Jun, LI Chao, ZHANG Cuihuan, GENG Xinli. Effects of storage temperatures on melon quality and the establishment of prediction models[J]. Xinjiang Agricultural Sciences, 2023, 60(8): 1950-1957.
郑贺云, 姚军, 李超, 张翠环, 耿新丽. 不同贮藏温度对甜瓜品质的影响及预测模型建立[J]. 新疆农业科学, 2023, 60(8): 1950-1957.
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贮藏温度 Storage temperature (℃) | 14 d | 21 d | 21 d | 28 d |
---|---|---|---|---|
果面 褐变率 Browning rate (%) | 果面 褐变率 Browning rate (%) | 腐烂指数 Decay index (%) | 腐烂指数 Decay index (%) | |
4 | 48.15 | 80.95 | 0 | 30.00 |
6 | 25.93 | 57.14 | 3.33 | 36.67 |
8 | 11.11 | 14.29 | 5.00 | 25.00 |
10 | 7.41 | 9.52 | 6.67 | 26.67 |
Tab.1 Effects of storage temperature on chilling injury and decay of postharvest melon
贮藏温度 Storage temperature (℃) | 14 d | 21 d | 21 d | 28 d |
---|---|---|---|---|
果面 褐变率 Browning rate (%) | 果面 褐变率 Browning rate (%) | 腐烂指数 Decay index (%) | 腐烂指数 Decay index (%) | |
4 | 48.15 | 80.95 | 0 | 30.00 |
6 | 25.93 | 57.14 | 3.33 | 36.67 |
8 | 11.11 | 14.29 | 5.00 | 25.00 |
10 | 7.41 | 9.52 | 6.67 | 26.67 |
温度 Temperature (℃) | 零级反应Zero-order | ΣR2 | 一级反应First-order | ΣR2 | |||
---|---|---|---|---|---|---|---|
速率常数 Ratecon stant(d-1) | 决定系数R2 Determination coefficient | 速率常数 Ratecon stant(d-1) | 决定系数R2 Determination coefficient | ||||
失重率 Weight loss rate | 4 | 0.006 6 | 0.963 6 | 3.868 9 | 0.001 8 | 0.961 4 | 3.858 9 |
6 | 0.007 0 | 0.964 8 | 0.001 9 | 0.962 3 | |||
8 | 0.006 8 | 0.980 0 | 0.002 0 | 0.977 8 | |||
10 | 0.006 8 | 0.960 5 | 0.002 0 | 0.957 4 | |||
果肉硬度 Hardness | 4 | 0.025 4 | 0.978 6 | 3.699 7 | 0.011 2 | 0.964 3 | 3.637 5 |
6 | 0.028 3 | 0.960 1 | 0.012 5 | 0.952 7 | |||
8 | 0.032 9 | 0.796 7 | 0.014 7 | 0.770 6 | |||
10 | 0.037 0 | 0.964 3 | 0.016 5 | 0.949 9 |
Tab.2 Reaction rate constant k and determination coefficient R2 of determination for zero and first order regression
温度 Temperature (℃) | 零级反应Zero-order | ΣR2 | 一级反应First-order | ΣR2 | |||
---|---|---|---|---|---|---|---|
速率常数 Ratecon stant(d-1) | 决定系数R2 Determination coefficient | 速率常数 Ratecon stant(d-1) | 决定系数R2 Determination coefficient | ||||
失重率 Weight loss rate | 4 | 0.006 6 | 0.963 6 | 3.868 9 | 0.001 8 | 0.961 4 | 3.858 9 |
6 | 0.007 0 | 0.964 8 | 0.001 9 | 0.962 3 | |||
8 | 0.006 8 | 0.980 0 | 0.002 0 | 0.977 8 | |||
10 | 0.006 8 | 0.960 5 | 0.002 0 | 0.957 4 | |||
果肉硬度 Hardness | 4 | 0.025 4 | 0.978 6 | 3.699 7 | 0.011 2 | 0.964 3 | 3.637 5 |
6 | 0.028 3 | 0.960 1 | 0.012 5 | 0.952 7 | |||
8 | 0.032 9 | 0.796 7 | 0.014 7 | 0.770 6 | |||
10 | 0.037 0 | 0.964 3 | 0.016 5 | 0.949 9 |
特征指标 Characteristic indexes | 动力学级数 Kinetic order | 指前因子k0 Pre-exponential factor k0 | 活化能Ea Activation energy/(J/mol) | R2 |
---|---|---|---|---|
失重率Weight loss rate | 零级 | 17.937 5 | 1.062 7×104 | 0.926 4 |
果肉硬度Pulp hardness | 零级 | 193.4 5 | 2.068 523×104 | 0.850 8 |
Tab.3 The parameter of prediction model for the shelf-life
特征指标 Characteristic indexes | 动力学级数 Kinetic order | 指前因子k0 Pre-exponential factor k0 | 活化能Ea Activation energy/(J/mol) | R2 |
---|---|---|---|---|
失重率Weight loss rate | 零级 | 17.937 5 | 1.062 7×104 | 0.926 4 |
果肉硬度Pulp hardness | 零级 | 193.4 5 | 2.068 523×104 | 0.850 8 |
特征指标 Characteristic indexes | 贮藏温度 Temperature (℃) | 货架期预测值 Predicted value of shelf-life(d) | 货架期实测值 Observed value of shelf-life(d) | 相对误差 Relative error(%) | 平均相对误差 Average relative error(%) |
---|---|---|---|---|---|
失重率 Weight loss rate | 4 | 14.67 | 14 | 4.772 | 8.775 |
6 | 19.60 | 21 | 6.683 | ||
8 | 30.77 | 25 | 9.904 | ||
10 | 31.84 | 25 | 13.742 | ||
果肉硬度 Pulp hardness | 4 | 10.45 | 14 | 25.390 | 11.651 |
6 | 18.05 | 21 | 14.028 | ||
8 | 27.20 | 25 | 2.846 | ||
10 | 26.78 | 25 | 4.339 |
Tab.4 Experimental and predicted quality values under different temperature
特征指标 Characteristic indexes | 贮藏温度 Temperature (℃) | 货架期预测值 Predicted value of shelf-life(d) | 货架期实测值 Observed value of shelf-life(d) | 相对误差 Relative error(%) | 平均相对误差 Average relative error(%) |
---|---|---|---|---|---|
失重率 Weight loss rate | 4 | 14.67 | 14 | 4.772 | 8.775 |
6 | 19.60 | 21 | 6.683 | ||
8 | 30.77 | 25 | 9.904 | ||
10 | 31.84 | 25 | 13.742 | ||
果肉硬度 Pulp hardness | 4 | 10.45 | 14 | 25.390 | 11.651 |
6 | 18.05 | 21 | 14.028 | ||
8 | 27.20 | 25 | 2.846 | ||
10 | 26.78 | 25 | 4.339 |
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