WANG Lijiao,et al: Prediction Model for Chlorophyll Content in Post-Harvest Broccoli Based on Color Parameter Changes in Micro-Vacuum Conditions Research Article 王 丽 娇, 张 圣 杰, 李 文 香 *, 王 士 奎, 孙 树 杰 (, 266109) : 为 研 究 微 真 空 条 件 下 西 兰 花 叶 绿 素 质 量 分 数 与 其 表 面 色 泽 变 化 的 关 系, 建 立 基 于 色 泽 参 数 (-a/b 值 ) 变 化 的 西 兰 花 叶 绿 素 质 量 分 数 预 测 模 型, 将 采 后 西 兰 花 分 别 贮 藏 于 压 力 为 53.33~ 66.66 66.66~79.99 79.99~93.32 kpa, 温 度 为 (3±0.5) 的 微 真 空 及 常 压 条 件 下, 通 过 定 期 随 机 取 样 测 定 西 兰 花 色 泽 参 数 -a/b 值 及 叶 绿 素 质 量 分 数 变 化 与 回 归 分 析, 建 立 叶 绿 素 降 解 的 预 测 模 型 试 验 数 据 分 析 结 果 表 明,53.33~66.66 66.66~79.99 79.99~93.32 kpa 及 常 压 条 件 下 叶 绿 素 质 量 分 数 -a/b 值 与 贮 藏 时 间 之 间 的 动 力 学 模 型 分 别 为 C chl1 =-0.008 5t+0.945 4,C chl2 =-0.070 6t+ 0.756 4,C chl3 =-0.071 4t+0.726 4,C chl4 =-0.081 2t+0.782 9 和 -a 1 /b 1 =-0.014 3t+1.370 8,-a 2 /b 2 =- 0.010 68t+1.456 8,-a 3 /b 3 =-0.127 1t+1.452 1,-a 4 /b 4 =-0.146t+1.519 3, 均 符 合 零 级 动 力 学 模 型 根 据 叶 绿 素 质 量 分 数 与 色 泽 参 数 (-a/b 值 ) 之 间 的 线 性 关 系, 建 立 微 真 空 条 件 下 基 于 色 泽 参 数 变 化 的 叶 绿 素 质 量 分 数 的 预 测 模 型, 分 别 为 :C chl1 =0.598 5(-a/b)-0.108 7(R 2 =0.997 6),C chl2 =0.608 7 (-a/b)-0.149 3 (R 2 =0.981 7),C chl3 =0.559 3 (-a/b)-0.083 7 (R 2 =0.997 7),C chl4 =0.531 9 (-a/b)- 0.035 1(R 2 =0.986 9); 经 模 型 验 证 表 明, 应 用 色 泽 参 数 变 化 预 测 西 兰 花 叶 绿 素 质 量 分 数 是 可 行 的 该 研 究 结 果 为 西 兰 花 的 无 损 检 测 提 供 了 良 好 的 理 论 支 持 : 西 兰 花 ; 叶 绿 素 ; 色 泽 参 数 ; 预 测 模 型 :TS 255.3 :A :1673 1689(2014)02 0204 06 Prediction Model for Chlorophyll Content in Post-Harvest Broccoli Based on Color Parameter Changes in Micro-Vacuum Conditions WANG Lijiao, ZHANG Shengjie, LI Wenxiang *, WANG Shikui, SUN Shujie (School of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China) Abstract: In order to explore the relationship between chlorophyll content and color changes of post-harvest broccoli in micro-vacuum conditions,a prediction model for chlorophyll content was established based on color parameter changes,freshly broccoli was stored in micro -vacuum conditions of pressure of 53.33 ~66.66 66.66 ~79.99 79.99 ~93.32 kpa and atmospheric pressure, : 2013-07-04 : (ZR2011CL009) * : (1963 ),,,,, E-mail:xiang7332@126.com 204 Journal of Food Science and Biotechnology Vol.33 No.2 2014
王 丽 娇, 等 : 微 真 空 条 件 下 基 于 色 泽 参 数 变 化 的 西 兰 花 叶 绿 素 质 量 分 数 预 测 模 型 temperature of (3±0.5),a predictive model of chlorophyll degradation was established through measuring the color parameter -a/b value,chlorophyll content changes and regression analysis. The results showed that:under 53.33~66.66 66.66~79.99 79.99~93.32 kpa and atmospheric pressure, kinetic models of -a/b value and chlorophyll content with respect to storage time were established according to the test data:c chl1 =-0.008 5t+0.945 4,C chl2 =-0.070 6t+0.756 4,C chl3 =-0.071 4t+0.726 4, C chl4 =-0.081 2t0.782 9 -a 1 /b 1 =-0.014 3t+1.370 8,-a 2 /b 2 =-0.010 68t+1.456 8,-a 3 /b 3 =-0.127 1t+ 1.452 1, -a 4 /b 4 =-0.146t +1.519 3,they all met zero order kinetic model. In addition, prediction models for chlorophyll content based on -a/b value were further developed according to the linear relationship between chlorophyll content and -a/b value:c chl1 =0.598 5(-a/b)-0.108 7(R 2 =0.997 6), C chl2 =0.608 7(-a/b)-0.149 3(R 2 =0.9817),C chl3 =0.559 3(-a/b)-0.083 7(R 2 =0.997 7),C chl4 =0.5319 (-a/b)-0.035 1 (R 2 =0.986 9);they were feasible to use the color parameters changes to predict the chlorophyll content of broccoli after verification. Results of the study provided good support for the non-destructive testing of broccoli. Keyword: broccoli,chlorophyll content,color parameter,prediction model,, a (,, ),, b (,, ) [11] VC,, a b ; [1], [2],,, Q( ) [3],, :dq/dt=-k(q)n, n ;k, ;t (2010) [12], ; (2011) [13], ; (2005) [14] [4], a b,,,,,,, (CN 1530290A) [15], [5] (2011) [16],CIE-Lab, [6-7],,, [8-10] 2014 33 2 205
WANG Lijiao,et al: Prediction Model for Chlorophyll Content in Post-Harvest Broccoli Based on Color Parameter Changes in Micro-Vacuum Conditions Research Article 1.1 1 : 2012 5 10 79.99~93.32 kpa, 22.39% 32.81% 38.71% 40.30%,,,,,,, 64.18% 1.2 : 53.33~66.66 kpa ; : ;754 : ;CR-400 : 1.3 1.3.1 试 验 组 的 处 理 53.33~66.66 66.66~79.99 79.99~93.32 kpa, (3±0.5), 0,7,14,21,28,35,42,49 1.3.2 验 证 组 的 处 理 1 53.33~66.66 66.66~79.99 79.99~93.32 kpa, Fig. 1 Changes of chlorophyll content with storage time (3±0.5), under different pressure conditions 1,8,15,22,29,36,43,50, 1.4, (2007) [17],53.33~ 66.66 66.66~79.99 79.99~93.32 kpa :dq 1 /dt=-0.008 5, 1.5 dq 2 /dt=-0.070 6,dQ 3 /dt=-0.071 4,dQ 4 /dt=-0.081 2,, C chl1 =-0.008 5t+ X=76.74,Y=81.07,Z=80.89 0.945 4,C chl2 =-0.070 6t +0.756 4,C chl3 =-0.071 4t + [18], 0.726 4,C chl4 =-0.081 2t+0.782 9, a b, -a/b, 5, 1.6,,-a [20] EXCEL,, -a, 2 2.1 -a/b 53.33~66.66 66.66~79.99 79.99~93.32 kpa,,, 28 d,53.33 ~66.66 66.66 ~79.99 70.31% 80.65% 85.07%,,,,,a b b,, -a/b 2,,-a/b, 28 d, -a/b 21.37% 24.03% 35.71% 41.98%, ;,,,-a/b, 54.2% 61.24% 69.05% 75.57% [19], 1, 206 Journal of Food Science and Biotechnology Vol.33 No.2 2014
王 丽 娇, 等 : 微 真 空 条 件 下 基 于 色 泽 参 数 变 化 的 西 兰 花 叶 绿 素 质 量 分 数 预 测 模 型 R 32 =0.982 1,R 42 =0.993 5 -a/b 2 -a/b 3 -a/b Fig. 2 Changes of color parameter -a/b value with Fig. 3 Diagram between broccoli -a/b value and chlorophyll storage time under different pressure conditions content, -a/b,53.33~66.66 66.66~ 79.99 79.99~93.32 kpa :dq 1 /dt=-0.014 3,dQ 2 /dt=-0.106 8,dQ 3 /dt= -0.127 1,dQ 4 /dt=-0.146,-a/b :-a 1 /b 1 =-0.014 3t+1.370 8,-a 2 /b 2 =-0.010 68t+ 1.456 8,-a 3 /b 3 =-0.127 1t+1.452 1,-a 4 /b 4 =-0.146t+ 1.519 3 2.2 -a/b -a/b 4 -a/b 3 3, Fig. 4 Correlation between actual and predicted values of -a/b value -a/b -a/b - ;,53.33~66.66 66.66~79.99 79.99~ a/b, 93.32 kpa -a/b, :C chl1 =0.598 5, 5 (-a 1 /b 1 )-0.108 7(R 2 =0.997 6),C chl2 =0.608 7(-a 2 /b 2 )- 0.149 3(R 2 =0.981 7),C chl3 =0.559 3(-a 3 /b 3 )-0.083 7 (R 2 =0.997 7),C chl4 =0.531 9 (-a 4 /b 4 )-0.035 1 (R 2 = 0.986 9) 2.3 -a/b, 1 8 15 22 29 36 43 50 d -a/b,, 4,53.33~66.66 66.66~79.99 79.99~93.32 kpa :y 1 =0.975 1x 1 +0.034 8, y 2 = 0.926 3x 2 +0.084 5,y 3 =0.940 9x 3 +0.067,y 4 =0.954 6x 4 + 0.075 5, :R 12 =0.973 6,R 22 =0.949 3, Fig. 5 5 Correlation between actual and predicted values of chlorophyll content in broccoli,53.33 ~66.66 66.66 ~79.99 2014 33 2 207
WANG Lijiao,et al: Prediction Model for Chlorophyll Content in Post-Harvest Broccoli Based on Color Parameter Changes in Micro-Vacuum Conditions Research Article 79.99 ~93.32 kpa :y 1 = 0.958 6x+0.027 6,y 2 =0.937 8x+0.035 1,y 3 =0.961 3x +,,, -a/b : 0.024 6,y 4 =0.955 4x+0.029 8, :, : R 12 =0.968 7,R 22 =0.98,R 32 =0.989 57,R 42 =0.989 6 53.33~66.66 66.66~79.99 79.99~93.32 kpa, -a/b -a/b C chl1 =-0.008 5t+0.945 4,C chl2 =-0.070 6t+ 0.756 4,C chl3 =-0.071 4t+0.726 4,C chl4 =-0.081 2t0.782 9 -a 1 /b 1 =-0.014 3t+1.370 8,-a 2 /b 2 =-0.010 68t+1.456 8, 3 -a 3 /b 3 =-0.127 1t+1.452 1,-a 4 /b 4 =-0.146t+1.519 3,, ;,, -a/b, :C chl 1 =0.598 5(-a/b)-0.108 7(R 2 =0.997 6),, C chl2 =0.608 7(-a/b)-0.149 3(R 2 =0.981 7),C chl3 =0.559 3, (-a/b)-0.083 7 (R, 2 =0.997 7),C chl4 =0.531 9 (-a/b)-, 0.035 1(R 2 =0.986 9);,,, [ 1 ],,. [J].,2010,29(4):538-542. MA Haiyan,ZHANG Min,SUN Jincai. The application study of ultrasonic-ozone combined treatments in quick-frozen broccoli [J]. Journal of Food Science and Biotechnology,2010,29(4):538-542.(in Chinese) [ 2 ],,. [J].,2008,8 (5):16-21. SHEN Lianqing,SU Guangyao,WANG Kuiwu. Studies on purification and antitumor in vitro experiment of sulforaphane enzymolyzed from glucosinolate in broccoli seed [J]. Journal of Chinese Institute of Food Science and Technology,2008,8 (5):16-21.(in Chinese) [ 3 ],,. [J].,2008,27(3):28-32. ZHANG Suwen,ZHANG Min,SUN Jincai. Effect of water content on the glass temperature of broccoli [J]. Journal of Food Science and Biotechnology,2008,27(3):28-32.(in Chinese) [ 4 ],,,. [J].,2010,10(1):55-60. GAO Chidu,HU XiaoSong,LIAO Xiaojun,et al. Effect of high pressure dioxide on chlorophyllase activity[j]. Journal of Chinese Institute of Food Science and Technology,2010,10(1):55-60.(in Chinese) [ 5 ] Tijskens L M M,Schijvens E P H M,Biekman E S A. Modelling the change in colour of broccoli and green beans during blanching[j]. Innovative Food Science and Emerging Technologies,2001(2):303-313. [ 6 ] Tian M S,Davies L,Downs C G,et al. Effects of floret maturity,cytokinin and ethylene on broccoli yellowing after harvest[j]. Postharvest Biology and Technology,1995,6(2):29-40. [ 7 ] Tian M S,Woolf A B,Bowen J H,et al. Changes in color and chlorophyll fluorescence of broccoli florets following hot water treatment[j]. Journal of the American Society for Horticultural Science,1996,121(2):310-313. [ 8 ] Jhas N,Chopra S,Kingsly A R P. Modeling of color values for nondestructive evaluation of maturity of mango [J]. Journal of Food Engineering,2007,78(1):22-26. 208 Journal of Food Science and Biotechnology Vol.33 No.2 2014
王 丽 娇, 等 : 微 真 空 条 件 下 基 于 色 泽 参 数 变 化 的 西 兰 花 叶 绿 素 质 量 分 数 预 测 模 型 [ 9 ] Godoy C,Monterubbianesi G,Tognetti J. Analysis of highbush blueberry (Vaccinium corymbosum L.) fruit growth with exponential mixed models[j]. Scientia Horticulturae,2008,115(4):368-376. [10] Goncalves E M,Pinheiro J,Abreu M,et al. Modelling the kinetics of peroxidase inactivation,colour and texture changes of pumpkin(cucurbita maxima L.) during blanching[j]. Journal of Food Engineering,2007,81(4):693-701. [11],,. [J].,2011,32(13):54-57. XU Feng,YANG Zhenfeng,PEI Jiaoyan. A prediction model for chlorophyll content in post -harvest broccoli based on color parameter changes[j]. Food Science,2011,32(13):54-57.(in Chinese) [12],,. [J].,2010,26(8):350-354. DIAO Enjie,LI Xiangyang,DING Xiaowen. Kinetics of colour changes of dehydrated spinaches during storage [J]. Transactions of the Chinese Society of Agricultural Engineering,2010,26(8):350-354.(in Chinese) [13],,. [J].,2011,27(4):858-862. LIU Chunquan,ZHUO Chenglong,SONG Jiangfeng. Degradation kinetics of color and chlorophyll in frozen edamames [J]. Jiangsu Journal of Agricultural Sciences,2011,27(4):858-862.(in Chinese) [14],,. [J].,2005,21(8):146-150. REN Ke,TU Kang,PAN Leiqing. Modeling of the kinetics of color change of broccoli during storage [J]. Transactions of The Chinese Society of Agricultural Engineering,2005,21(8):146-150.(in Chinese) [15]. [P]. :CN 1530290A, 2004-09-22. [16],,. [J].,2011,32(12):320-323. ZHOU Shasha,WU Aixian,LI Wenxiang. Effect of micro vacuum storage on the fresh-keeping of laiyang pear[j]. Food Science, 2011,32(12):320-323.(in Chinese) [17],,. [M].,2007. CAO Jiankang,JIANG Weibo,ZHAO Yumei. Experiment guidance of postharvest physiology and biochemistry of fruits and vegetables[m]. China Light Industry Press,2007.(in Chinese) [18],. L* [J].,2010,31(10):296-300. PEI Jiaoyan,YANG Zhenfeng,XU Feng. Prediction model,based on L* value,of lycopene content of mature green tomato [J]. Food Science,2010,31(10):296-300.(in Chinese) [19] Ku V V,Wills R B H. Effect of 1-methylcyclopropene on the storage life of broccoli [J]. Posthary Biol Technol,1999,17(2): 127-132. [20],,. [J].,2012,33(17):64-67. WANG Dongmei,JIANG Lianzhou,ZHAO Xiaoyan. Kinetic model of chlorophyll degradation in cabbage during drying process [J]. Food Science,2012,33(17):64-67.(in Chinese) 4, : 0~6, 4, : 0~6, ; 11 5, [ ]. [EB/OL]. (2014-1-13). http://news. foodmate.net/2014/01/253875.html. 2014 33 2 209