可食性复合涂膜对蓝莓的保鲜效果综合评价

doi:10.16420/j.issn.0513-353x.2023-0393

摘要/Abstract

摘要：

以‘大粒蓝金’蓝莓（Vaccinium spp.）为试材，对果实质构、色泽、丙二醛、糖酸和总酚等品质指标进行测定，采用熵值法（entropy weigtht method，EWM）、熵权-TOPSIS（technique for order preference by similarity to an ideal solution，TOPSIS）、聚类分析等建立综合评价方法，探讨采前麝香草酚微胶囊（T）/魔芋葡甘露聚糖（K）/低酰基结冷胶（L）复合可食性涂膜处理（TKL）对蓝莓贮藏品质的影响。结果表明，TKL处理减缓了蓝莓果实贮藏过程中感官品质、硬度、L^*、b^*、果形指数、咀嚼性和弹性的下降；抑制了质量损失率、腐烂指数、MDA、还原糖含量的增加；延缓了可滴定酸、总糖、果实色泽a^*、C^*值的变化。熵权-TOPSIS模型结果显示，不同涂膜处理后果实综合品质与感官品质分析较为一致。聚类分析中TKL涂膜处理14 ~ 42 d的蓝莓品质与对照7 ~ 21 d聚为同一类，表明添加麝香草酚微胶囊的TKL涂膜处理可将蓝莓的贮藏期从28 d延长到42 d。

关键词: 蓝莓, 采后, 麝香草酚, 可食性涂膜, 熵权-TOPSIS, 综合评价

Abstract:

The objective was to comprehensively evaluate the edible coating of thymol microcapsules/ konjac glucomannan/low acyl gellan gum（TKL）on preservation of blueberry fruit. The‘Bluegold’ blueberry cultivar was used as experimental material. The efficacy of TKL preharvest coating on blueberry quality was comprehensively evaluated by entropy weigtht method（EWM），entropy-technique for order preference by similarity to an ideal solution（Entropy-TOPSIS）and cluster analysis from the parameters of texture，color，malondialdehyde，sugar and acid and total phenols. The experimental results showed that the TKL coating treatment slowed down the decrease of sensory，hardness，L^*，b^*，fruit shape index，chewiness and springing，decreased the increase of water weight loss，decay index，MDA，reducing sugar，and suppressed the changes of titratable acid，total sugar，a^*，C^*. The Entropy-TOPSIS model demonstrated that the comprehensive quality was more consistent with the sensory quality analysis after different coating treatments. Cluster analysis revealed that the blueberry quality of the TKL coating treatment at 14-42 d was clustered in the same category as the control at 7-21 d. The TKL coating treatment extended the shelf life of blueberries from 28 d to 42 d.

Key words: blueberry, postharvest, thymol, edible coating, Entropy-TOPSIS, comprehensive evaluation

黄彭, 丁捷, 刘春燕, 李红莹, 李昕渝, 刘耀文, 秦文. 可食性复合涂膜对蓝莓的保鲜效果综合评价[J]. 园艺学报, 2024, 51(6): 1361-1376.

HUANG Peng, DING Jie, LIU Chunyan, LI Hongying, LI Xinyu, LIU Yaowen, QIN Wen. Comprehensive Evaluation of the Edible Coating on Postharvest Quality of Blueberry[J]. Acta Horticulturae Sinica, 2024, 51(6): 1361-1376.

图/表 11

参考文献 51

[1]	Afonso S, Oliveira I, Ribeiro C V, Meyer S, Gonçalves B. 2023. Innovative edible coatings for postharvest storage of sweet cherries. Scientia Horticulturae, 310:111738.
[2]	Ates U, Islam, Ozturk B, Glar E, Karakaya O, Gun S. 2022. Changes in quality traits and phytochemical components of blueberry(Vaccinium corymbosum cv. Bluecrop)fruit in response to postharvest aloe vera treatment. International Journal of Fruit Science, 22 (1):303-316.
[3]	Bao S, Yin D, Zhao Q, Zhou Y, Hu Y, Sun X, Liu X, Ma T. 2023. Comprehensive evaluation of the effect of five sterilization methods on the quality of black carrot juice based on PC,TOPSIS and GR models. Food Chemistry:X, 17:100604.
[4]	Chen A, Yang Z, Zhang N, Zhao S, Chen M F. 2016. Quantitative evaluation and prediction for preservation quality of cold shocked cucumber based on entropy. Innovative Food Science & Emerging Technologies, 35:58-66.
[5]	Chen C, Peng X, Chen J, Gan Z, Wan C. 2021. Mitigating effects of chitosan coating on postharvest senescence and energy depletion of harvested pummelo fruit response to granulation stress. Food Chemistry, 348:129113.
[6]	Chen Zhimin, Chen Xiaolin, Tan Zhenghua, Chen Zhaoxing, Chen Dandan, Ma Yanyan, Zheng Yongqiang, Yi Shilai, Lü Qiang, Xie Rangjin. 2023. Comprehensive fruit quality evaluation and suitable areas selection of Newhall navel orange in China. Scientia Agricultura Sinica, 56 (10):1949-1965. (in Chinese) doi: 10.3864/j.issn.0578-1752.2023.10.011
	陈志敏, 陈晓林, 谭振华, 陈兆星, 谌丹丹, 马岩岩, 郑永强, 易时来, 吕强, 谢让金. 2023. 不同产区纽荷尔脐橙橘园果实综合品质评价与适宜区域筛选. 中国农业科学, 56 (10):1949-1965. doi: 10.3864/j.issn.0578-1752.2023.10.011
[7]	Chetia J, dhikary P, Devi L M, Badwaik L S. 2023. Extraction of essential oil from ssam lemon peels and its incorporation in chitosan based coating for maintaining grape quality. Sustainable Chemistry and Pharmacy, 32:101034.
[8]	Davoodi S, Olfati J, Rabiei B, Sabouri. 2021. Investigation of gene effects on fruit shape index and seed size in generations resulting from the crossing of zucchini and hull-less seed pumpkin. Euphytica, 217 (9):242.
[9]	Ding Jie, Liu Chunyan, Huang Peng, Li Hongying, Chen Liwei, Pu Xiaoyan, Liu Yaowen, Qin Wen. 2023. Recent advances in postharvest technologies to extend the shelf life of blueberries. Acta Horticulturae Sinica, 50 (9):1944-1958. doi: 10.16420/j.issn.0513-353x.2022-0748
	丁捷, 刘春燕, 黄彭, 李红莹, 陈黎维, 蒲小燕, 刘耀文, 秦文. 2023. 蓝莓保鲜技术研究进展. 园艺学报, 50 (9):1944-1958. doi: 10.16420/j.issn.0513-353x.2022-0748
[10]	Ding J, Liu C, Huang P, Zhang Y, Hu X, Li H, Liu Y, Chen L, Liu Y, Qin W. 2023a. Effects of thymol concentration on postharvest diseases and quality of blueberry fruit. Food Chemistry, 402:134227.
[11]	Ding S, Li R, Guo J. 2023b. An entropy-based TOPSIS and optimized grey prediction model for spatiotemporal analysis in strategic emerging industry. Expert Systems with Plications, 213:119169.
[12]	Emragi E, Kalita D, Jayanty S S. 2022. Effect of edible coating on physical and chemical properties of potato tubers under different storage conditions. LWT-Food Science and Technology,(153):112580-112581.
[13]	Ezati P, Rhim J, Molaei R, Rezaei Z. 2022. Carbon quantum dots-based antifungal coating film for active packaging application of avocado. Food Packaging and Shelf Life, 33:100878.
[14]	Fraige K, Pereira-Filho E R, Carrilho E. 2014. Fingerprinting of anthocyanins from grapes produced in Brazil using HPLC-DD-MS and exploratory analysis by principal component analysis. Food Chemistry, 145:395-403.
[15]	Giongo L, Jelli M, Pottorff M, Perkins-Veazie P, Iorizzo M. 2022. Comparative multi-parameters approach to dissect texture subcomponents of highbush blueberry cultivars at harvest and postharvest. Postharvest Biology and Technology, 183:111696.
[16]	Han Y, Liu J, Li J, Jiang Z, Ma B, Chu C, Geng Z. 2023. Novel risk assessment model of food quality and safety considering physical-chemical and pollutant indexes based on coefficient of variance integrating entropy weight. Science of the Total Environment, 877:162730.
[17]	Huang P, Ding J, Liu C, Li H, Wang C, Lin Y, Sameen D E, Hossen M, Chen M, Yan J, Liu Y, Qin W. 2023. Konjac glucomannan/low-acyl gellan gum edible coating containing thymol microcapsule regulates cell wall polysaccharides disassembly and delays postharvest softening of blueberries. Postharvest Biology and Technology, 204:112449.
[18]	Huang Q, Qian X, Jiang T, Zheng X. 2019. Effect of chitosan and guar gum based composite edible coating on quality of mushroom(Lentinus edodes)during postharvest storage. Scientia Horticulturae,(253):382-389.
[19]	Jafarzadeh S, Mohammadi N S, Oladzad-abbasabadi N, Jafari S M. 2021. pplication of bio-nanocomposite films and edible coatings for extending the shelf life of fresh fruits and vegetables. Advances in Colloid and Interface Science, 291:102405.
[20]	Jiang B, Liu R, Fang X, Tong C, Chen H, Gao H. 2022. Effects of salicylic acid treatment on fruit quality and wax composition of blueberry (Vaccinium virgatum Ait). Food Chemistry, 368:130757.
[21]	Jiang X, Ding J, Guo L, Chu X, Zhao Y, Chen M, Yan J, Dai J, Qin W, Liu Y. 2023. Effects of H. uvarum combined with KGM on postharvest diseases of blueberry. Food Bioscience, 53:102730.
[22]	Kader F, Rovel B, Girardin M, Metche M. 1996. Fractionation and identification of the phenolic compounds of highbush blueberries(Vaccinium corymbosum L.). Food Chemistry, 55 (1):35-40.
[23]	Khodaei D, Hamidi-Esfahani Z, Rahmati E. 2021. Effect of edible coatings on the shelf-life of fresh strawberries:comparative study using TOPSIS-Shannon entropy method. Nutrition and Food Science Journal, 23:17-23.
[24]	Kuang L, Wang Z, Zhang J, Li H, Xu G, Li J. 2022. Factor analysis and cluster analysis of mineral elements contents in different blueberry cultivars. Journal of Food Composition and Analysis, 109:104507.
[25]	Kumar,Saini C S. 2021. Edible composite bi-layer coating based on whey protein isolate,xanthan gum and clove oil for prolonging shelf life of tomatoes. Measurement:Food,(2):100001-100005.
[26]	Kupervaser M G, Traffano-Schiffo M V, Dellamea M L, Flores S K, Sosa C. 2023. Trends in starch-based edible films and coatings enriched with tropical fruits extracts:a review. Food Hydrocolloids for Health,(4):100138.
[27]	Li F, Zhang X, Wang J, Jiang Y, Zhang X, Li X. 2022. Preharvest application of 1-methylcyclopropene and ethephon altered cuticular wax biosynthesis and fruit quality of apples at harvest and during cold storage. Horticultural Plant Journal, 8 (2):143-152.
[28]	Li X, Li Y, Gao J, Mi S, Mao K, Zhang T, Wang X, Sang Y. 2023. Chemical composition of naturally-fermented mixed fruit product and in vitro bioactivities. LWT-Food Science and Technology, 181:114771.
[29]	Liu C, Ding J, Huang P, Li H, Liu Y, Zhang Y, Hu X, Deng S, Liu Y, Qin W. 2023. Use of heat-shock and edible coating to improve the postharvest preservation of blueberries. Foods, 12 (4):789.
[30]	Liu C, Jin T, Liu W, Hao W, Yan L, Zheng L. 2021a. Effects of hydroxyethyl cellulose and sodium alginate edible coating containing asparagus waste extract on postharvest quality of strawberry fruit. LWT-Food Science and Technology, 148:111770.
[31]	Liu X, Peng Y, Yang Q, Wang X, Cui N. 2021b. Determining optimal deficit irrigation and fertilization to increase mango yield,quality,and WUE in a dry hot environment based on TOPSIS. Agricultural Water Management, 245:106650.
[32]	Ma J, Zhou Z, Li K, Li K, Liu L, Zhang W, Xu J, Tu X, Du L, Zhang H. 2021. Novel edible coating based on shellac and tannic acid for prolonging postharvest shelf life and improving overall quality of mango. Food Chemistry, 354:129510.
[33]	Magwaza L S, Opara U L, Cronje P J R, Landahl S, Nieuwoudt H H, Mouazen M, Nicolaï B M, Terry L. 2014. Assessment of rind quality of ‘Nules Clementine’mandarin during postharvest storage:1. Vis/NIRS PC models and relationship with canopy position. Scientia Horticulturae, 165:410-420.
[34]	Meng X, Li B, Liu J, Tian S. 2008. Physiological responses and quality attributes of table grape fruit to chitosan preharvest spray and postharvest coating during storage. Food Chemistry, 106 (2):501-508.
[35]	Moggia C, Lobos G. 2023. Why measuring blueberry firmness at harvest is not enough to estimate postharvest softening after long term storage? review. Postharvest Biology and Technology, 198:112230.
[36]	Mustafa M, Angeloni S, Abouelenein D, Acquaticci L, Xiao J, Sagratini G, Maggi F, Vittori S, Caprioli G. 2022. A new HPLC-MS/MS method for the simultaneous determination of 36 polyphenols in blueberry,strawberry and their commercial products and determination of antioxidant activity. Food Chemistry, 367:130743.
[37]	Nie Z P, Wan C P, Chen C Y, Chen J Y. 2019. Comprehensive evaluation of the postharvest antioxidant capacity of majiayou pomelo harvested at different maturities based on PCA. Antioxidants, 8 (5):136.
[38]	Oyom W, Xu H, Liu Z, Long H, Li Y, Zhang Z, Bi Y, Tahergorabi R, Prusky D. 2022. Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of‘Early Crisp’. LWT-Food Science and Technology, 153:112475.
[39]	Salama H E,Abdel Aziz M S. 2021. Development of active edible coating of alginate and aloe vera enriched with frankincense oil for retarding the senescence of green capsicums. LWT-Food Science and Technology, 145:111341.
[40]	Souza E L, Lundgren G, Oliveira K Á R, Berger L R R, Magnani M. 2019. An analysis of the published literature on the effects of edible coatings formed by polysaccharides and essential oils on postharvest microbial control and overall quality of fruit. Comprehensive Reviews in Food Science and Food Safety, 18 (6):1947-1967.
[41]	Wang H, Cheng X, Wu C, Fan G, Li T, Dong C. 2021. Retardation of postharvest softening of blueberry fruit by methyl jasmonate is correlated with altered cell wall modification and energy metabolism. Scientia Horticulturae, 276:109752.
[42]	Wang Yu-Xia, Wu Xiao-Yu, Xia Peng-Fei, Duan Wen-Da, Wang Yu, Zhao Lei. 2021. Entropy-based TOPSIS model for comprehensive evaluation of quality of differently dried Rosa sertata × Rosa rugosa. Chinese Traditional Patent Medicine, 43 (5):1241-1248. (in Chinese)
	王玉霞, 武晓玉, 夏鹏飞, 段文达, 王玉, 赵磊. 2021. 基于熵权TOPSIS模型对经不同方法干燥的苦水玫瑰品质的综合评价. 中成药, 43 (5):1241-1248.
[43]	Wu Y, Yang H, Yang H, Zhang C, Lyu L, Li W, Wu W. 2022. Physiological and metabolomic analysis reveals the effect of shading intensity on blueberry fruit quality. Food Chemistry:X, 15:100367.
[44]	Xu B, Wu S. 2021. Preservation of mango fruit quality using fucoidan coatings. LWT-Food Science and Technology, 143:111150.
[45]	Yang Liu,Li Manti,Yi Zili,Zhu Mingzhi,Huang Hongmei. 2023. Analysis and comprehensive evaluation of fruit quality of 21 kumquat germplasms. China Fruits,(5):56-62,69. (in Chinese)
	杨柳, 黎曼缇, 易自力, 朱洺志, 黄红梅. 2023. 21份金柑种质的果实品质分析与综合评价. 中国果树,(5):56-62,69.
[46]	Yu X, Zhang J, Zhang Y, Ma L, Jiao X, Zhao M, Li J. 2023. Identification of optimal irrigation and fertilizer rates to balance yield,water and fertilizer productivity,and fruit quality in greenhouse tomatoes using TOPSIS. Scientia Horticulturae, 311:111829.
[47]	Zhang Q, Qin W, Hu X, Yan J, Liu Y, Wang Z, Liu L, Ding J, Huang P, Wu J. 2022. Efficacy and mechanism of Thymol/KGM/LG edible coating solution on inhibition of mucor circinelloides isolated from okra. Frontiers in Microbiology, 13:880376.
[48]	Zhang Y, Cui Q, Wang Y, Shi F, Lin Y, Liu J, Nie G. 2021. Effect of carboxymethyl chitosan-gelatin-based edible coatings on the quality and antioxidant properties of sweet cherry during postharvest storage. Scientia Horticulturae, 289:110461-110462.
[49]	Zhou Q, Zhang F, Ji S J, Dai H Y, Zhou X, Wei B D, Cheng S C, Wang A D. 2021. Abscisic acid accelerates postharvest blueberry fruit softening by promoting cell wall metabolism. Scientia Horticulturae, 288:110325.
[50]	Zhuo R, Li B, Tian S. 2022. Alginate oligosaccharide improves resistance to postharvest decay and quality in kiwifruit(Actinidia deliciosa cv. Bruno). Horticultural Plant Journal, 8 (1):44-52.
[51]	Zou J, Li P. 2020. Modelling of litchi shelf life based on the entropy weight method. Food Packaging and Shelf Life, 25:100509.

项目 Project	权重 Weight	评分标准 Standard of evaluation	分值 Score
风味 Flavor	0.30	风味极佳，糖酸均衡，香气浓郁 Excellent flavor，well balanced sugar-acid ratio，with intense aromas	7 ~ 9
		糖酸均衡，香气正常 Balanced sugar-acid ratio，normal aroma	5 ~ 7
		味一般，糖酸不协调，香气弱 Flavor is fair，sugar-acid ratio isn’t harmonious，and aroma is weak	3 ~ 5
		糖酸不协调，有酸味 Sugar-acid ratio isn’t coordinated，and have sour taste	1 ~ 3
		风味差，几乎不能食用 Poor flavor and almost inedible	< 1
口感 Taste	0.30	咀嚼性好，多汁 Chewy well and juicy	7 ~ 9
		咀嚼性适中 Chewiness moderate	5 ~ 7
		咀嚼性差，果汁少 Poor chewability and less juice	3 ~ 5
		咀嚼性差，几乎不能食用 Poor chewable and almost inedible	< 3
组织状态 Organization	0.20	弹性好，硬度适中 Good elasticity and moderate hardness	7 ~ 9
		弹性一般，稍有软化 Elasticity general，a little softening	5 ~ 7
		弹性差，易开裂，软化 Poor elasticity，easy crack，softening	3 ~ 5
		开裂，几乎不能食用 Cracked and almost inedible	< 3
果粉和色泽 Fruit powder and color	0.20	果粉完整，亮白色 Fruit powder complete，bright white	7 ~ 9
		果粉一般，颜色较深 Fruit powder general，dark color	5 ~ 7
		果粉少，紫红色 Fruit powder less，purplish red	3 ~ 5
		无果粉，红色 No fruit powder，red	< 3

项目 Project	权重 Weight	评分标准 Standard of evaluation	分值 Score
风味 Flavor	0.30	风味极佳，糖酸均衡，香气浓郁 Excellent flavor，well balanced sugar-acid ratio，with intense aromas	7 ~ 9
		糖酸均衡，香气正常 Balanced sugar-acid ratio，normal aroma	5 ~ 7
		味一般，糖酸不协调，香气弱 Flavor is fair，sugar-acid ratio isn’t harmonious，and aroma is weak	3 ~ 5
		糖酸不协调，有酸味 Sugar-acid ratio isn’t coordinated，and have sour taste	1 ~ 3
		风味差，几乎不能食用 Poor flavor and almost inedible	< 1
口感 Taste	0.30	咀嚼性好，多汁 Chewy well and juicy	7 ~ 9
		咀嚼性适中 Chewiness moderate	5 ~ 7
		咀嚼性差，果汁少 Poor chewability and less juice	3 ~ 5
		咀嚼性差，几乎不能食用 Poor chewable and almost inedible	< 3
组织状态 Organization	0.20	弹性好，硬度适中 Good elasticity and moderate hardness	7 ~ 9
		弹性一般，稍有软化 Elasticity general，a little softening	5 ~ 7
		弹性差，易开裂，软化 Poor elasticity，easy crack，softening	3 ~ 5
		开裂，几乎不能食用 Cracked and almost inedible	< 3
果粉和色泽 Fruit powder and color	0.20	果粉完整，亮白色 Fruit powder complete，bright white	7 ~ 9
		果粉一般，颜色较深 Fruit powder general，dark color	5 ~ 7
		果粉少，紫红色 Fruit powder less，purplish red	3 ~ 5
		无果粉，红色 No fruit powder，red	< 3

时间/d Time	处理 Treatment	L^*	a^*	b^*	C^*	H°
0	KL	24.47 ± 0.46 a	2.39 ± 0.31 a	4.00 ± 0.06 a	4.17 ± 0.14 a	64.23 ± 0.97 a
	TKL	24.47 ± 0.46 a	2.39 ± 0.31 a	4.00 ± 0.06 a	4.17 ± 0.07 a	64.23 ± 0.97 a
	对照Control	24.47 ± 0.46 a	2.39 ± 0.31 a	4.00 ± 0.06 a	4.17 ± 0.14 a	64.23 ± 0.97 a
7	KL	22.60 ± 0.39 a	1.94 ± 0.31 b	3.27 ± 0.42 a	4.66 ± 0.44 a	47.53 ± 0.88 ab
	TKL	22.74 ± 0.39 a	3.34 ± 0.24 a	3.22 ± 0.03 a	4.36 ± 0.22 a	51.27 ± 0.52 a
	对照Control	19.53 ± 0.29 b	4.29 ± 0.19 a	3.33 ± 0.19 a	5.39 ± 0.15 a	43.61 ± 0.11 b
14	KL	22.25 ± 0.81 a	4.43 ± 0.02 b	1.59 ± 0.10 b	3.08 ± 0.39 b	39.62 ± 1.49 b
	TKL	21.64 ± 0.53 a	2.17 ± 0.32 c	2.46 ± 0.08 a	3.24 ± 0.30 b	45.04 ± 1.29 a
	对照Control	15.98 ± 0.66 b	8.29 ± 0.17 a	1.65 ± 0.10 b	7.59 ± 0.44 a	16.23 ± 0.77 c
21	KL	19.78 ± 0.79 a	6.27 ± 0.27 b	1.68 ± 0.13 a	4.91 ± 0.23 b	25.72 ± 2.45 b
	TKL	19.77 ± 0.12 a	5.61 ± 0.54 b	1.54 ± 0.09 ab	4.43 ± 0.64 b	32.03 ± 1.95 a
	对照Control	15.93 ± 0.71 b	12.23 ± 1.14 a	1.12 ± 0.11 b	8.88 ± 0.30 a	9.73 ± 0.83 c
28	KL	20.35 ± 0.30 b	6.43 ± 0.08 b	1.84 ± 0.20 a	3.05 ± 0.16 c	36.74 ± 0.39 a
	TKL	21.78 ± 0.16 a	6.22 ± 0.65 b	1.75 ± 0.19 ab	4.51 ± 0.23 b	24.74 ± 0.29 b
	对照Control	19.23 ± 0.27 b	10.69 ± 0.48 a	1.32 ± 0.08 b	6.25 ± 0.84 a	11.09 ± 0.62 c
35	KL	16.40 ± 0.49 a	7.33 ± 0.25 b	1.45 ± 0.06 a	7.65 ± 0.41 b	11.27 ± 0.40 a
	TKL	16.33 ± 0.60 a	7.78 ± 0.34 b	1.03 ± 0.09 a	7.21 ± 0.07 b	10.96 ± 0.81 a
	对照Control	12.01 ± 0.51 b	12.50 ± 0.53 a	0.24 ± 0.13 b	10.72 ± 0.72 a	0.22 ± 0.86 b
42	KL	15.10 ± 0.32 a	9.48 ± 0.36 b	2.71 ± 0.09 a	9.34 ± 0.38 b	16.16 ± 0.19 b
	TKL	15.70 ± 0.26 a	8.26 ± 0.50 c	2.18 ± 0.37 b	8.40 ± 0.07 b	22.19 ± 0.73 a
	对照Control	11.04 ± 0.18 b	12.97 ± 0.19 a	1.44 ± 0.28 c	12.98 ± 0.07 a	9.78 ± 0.40 c

时间/d Time	处理 Treatment	L^*	a^*	b^*	C^*	H°
0	KL	24.47 ± 0.46 a	2.39 ± 0.31 a	4.00 ± 0.06 a	4.17 ± 0.14 a	64.23 ± 0.97 a
	TKL	24.47 ± 0.46 a	2.39 ± 0.31 a	4.00 ± 0.06 a	4.17 ± 0.07 a	64.23 ± 0.97 a
	对照Control	24.47 ± 0.46 a	2.39 ± 0.31 a	4.00 ± 0.06 a	4.17 ± 0.14 a	64.23 ± 0.97 a
7	KL	22.60 ± 0.39 a	1.94 ± 0.31 b	3.27 ± 0.42 a	4.66 ± 0.44 a	47.53 ± 0.88 ab
	TKL	22.74 ± 0.39 a	3.34 ± 0.24 a	3.22 ± 0.03 a	4.36 ± 0.22 a	51.27 ± 0.52 a
	对照Control	19.53 ± 0.29 b	4.29 ± 0.19 a	3.33 ± 0.19 a	5.39 ± 0.15 a	43.61 ± 0.11 b
14	KL	22.25 ± 0.81 a	4.43 ± 0.02 b	1.59 ± 0.10 b	3.08 ± 0.39 b	39.62 ± 1.49 b
	TKL	21.64 ± 0.53 a	2.17 ± 0.32 c	2.46 ± 0.08 a	3.24 ± 0.30 b	45.04 ± 1.29 a
	对照Control	15.98 ± 0.66 b	8.29 ± 0.17 a	1.65 ± 0.10 b	7.59 ± 0.44 a	16.23 ± 0.77 c
21	KL	19.78 ± 0.79 a	6.27 ± 0.27 b	1.68 ± 0.13 a	4.91 ± 0.23 b	25.72 ± 2.45 b
	TKL	19.77 ± 0.12 a	5.61 ± 0.54 b	1.54 ± 0.09 ab	4.43 ± 0.64 b	32.03 ± 1.95 a
	对照Control	15.93 ± 0.71 b	12.23 ± 1.14 a	1.12 ± 0.11 b	8.88 ± 0.30 a	9.73 ± 0.83 c
28	KL	20.35 ± 0.30 b	6.43 ± 0.08 b	1.84 ± 0.20 a	3.05 ± 0.16 c	36.74 ± 0.39 a
	TKL	21.78 ± 0.16 a	6.22 ± 0.65 b	1.75 ± 0.19 ab	4.51 ± 0.23 b	24.74 ± 0.29 b
	对照Control	19.23 ± 0.27 b	10.69 ± 0.48 a	1.32 ± 0.08 b	6.25 ± 0.84 a	11.09 ± 0.62 c
35	KL	16.40 ± 0.49 a	7.33 ± 0.25 b	1.45 ± 0.06 a	7.65 ± 0.41 b	11.27 ± 0.40 a
	TKL	16.33 ± 0.60 a	7.78 ± 0.34 b	1.03 ± 0.09 a	7.21 ± 0.07 b	10.96 ± 0.81 a
	对照Control	12.01 ± 0.51 b	12.50 ± 0.53 a	0.24 ± 0.13 b	10.72 ± 0.72 a	0.22 ± 0.86 b
42	KL	15.10 ± 0.32 a	9.48 ± 0.36 b	2.71 ± 0.09 a	9.34 ± 0.38 b	16.16 ± 0.19 b
	TKL	15.70 ± 0.26 a	8.26 ± 0.50 c	2.18 ± 0.37 b	8.40 ± 0.07 b	22.19 ± 0.73 a
	对照Control	11.04 ± 0.18 b	12.97 ± 0.19 a	1.44 ± 0.28 c	12.98 ± 0.07 a	9.78 ± 0.40 c

品质指标 Quality indices	熵值 Entropy value	差异系数 Variance factor	权重 Weighting	修正权重 Correction weight
总酚 Total phenols	0.6352	0.3648	0.0728	0.0896
总黄酮 Total flavonoids	0.6389	0.3611	0.0721	0.1052
可滴定酸 Titratable acid	0.6337	0.3663	0.0731	0.0499
质量损失率 Weight loss rate	0.6233	0.3767	0.0752	0.0472
总糖 Total sugar	0.6295	0.3705	0.0740	0.1381
还原糖 Reducing sugar	0.6297	0.3703	0.0739	0.1145
腐烂率 Decay index	0.6641	0.3359	0.0671	0.0641
L^*	0.6523	0.3477	0.0694	0.0545
a^*	0.6469	0.3531	0.0705	0.0659
b^*	0.6505	0.3495	0.0698	0.0637
硬度 Hardness	0.6549	0.3451	0.0689	0.0450
咀嚼性 Chewiness	0.6334	0.3666	0.0732	0.0481
果形指数 Fruit shape index	0.6452	0.3548	0.0708	0.0509
丙二醛 MDA	0.6528	0.3472	0.0693	0.0634