原创《基于芒果果肉颜色品质检测技术》：本文关于芒果论文范文,可以做为相关论文参考文献,与写作提纲思路参考。
摘 要 以芒果品种‘贵妃’为试材,利用光谱仪测定L、a、b值,同时测定果实的硬度及糖酸度,采用偏最小二乘法（PLS）建立基于颜色值的可溶性固形物（SSC）、硬度及可滴定酸（TA）的品质预测模型.预测模型的建模相关系数R可溶性固形物含量、硬度及可滴定酸含量分别为0.962 2、0.946 4和0.959 2；均方误差分别为0.658 1%、0.992 7 kg/cm2及0.827 5 g/L.预测集拟合方程的相关系数分别为0.965 6、0.949 0和0.925 7；均方误差分别为0.626 7%、1.159 0 kg/cm2和0.999 2 g/L.结果表明：芒果预测模型的预测准确度,可溶性固形物高于硬度和可滴定酸,基于‘贵妃’芒果采后品质的果肉颜色值快速检测可行.
关键词 ‘贵妃’芒果；Lab颜色值；采后品质；快速检测
中图分类号S667.7 文獻标识码 A
Quality Evaluation of Mango by Fresh
Colorimetric Measurements
LI Min1, GAO Zhaoyin1, SU Zengjian2, ZHU Yingying2, GONG Deqiang1,
ZHANG Zhengke3, ZHENG Shuying1, HU Meijiao1 *
1 Environment and Plant Protection Research Institute, CATAS, Haikou, Hainan 571101, China
2 College of Environment and Plant Protection, Hainan Univerity, Haikou, Hainan 570228, China
3 College of Food Science and Technology, Hainan University, Haikou, Hainan 570228, China
Abstract The establishment of mango quality prediction model was tested based on soluble solids content（SSC）, firmness and titratable acid（TA）of Guifei mango, color value by color spectrometer, combined with the partial least squares（PLS）method. The model set correlation coefficient R about SSC, firmness and TA prediction model structured by PLS was 0.962 2, 0.946 4 and 0.959 2 respectively； Root mean square error of the model set was 0.658 1%, 0.992 7 kg/cm2 and 0.827 5 g/L, respectively. The prediction set correlation coefficient R about SSC, firmness and the TA prediction model was 0.965 6, 0.949 0 and 0.925 7, respectively；The root mean square error of the prediction set was 0.626 7%, 1.159 0 kg/cm2 and 0.999 2 g/L, respectively. The SSC prediction model of Guifei mango prediction accuracy was slightly better than the firmness and titratable acid model. The rapid detection on mango postharvest quality such as SSC, firmness and TA by fresh color value was feasible, and it would provide a scientific basis for fast judging the quality of mango.
Key words ‘Guifei’mango； lab color value； postharvest quality； rapid detection
doi 10.3969/j.issn.1000-2561.2017.01.029
果实颜色是农产品重要的品质特征之一,颜色、长势及营养状况之间存在密切相关性[1-2].Lab颜色模型是以数值化方式描述人类视觉感应的一种颜色系统.其优势在于不仅表现了色域的宽阔,同时表现了色彩的均匀性[3].目前,利用颜色信息进行农产品质量检测、病虫害识别等相关研究越来越多.
芒果（Mangifera Indica Linn.）是重要的热带水果,素有热带果王之美誉.其果实颜色由叶绿素和类胡萝卜素等含量决定.果皮颜色多样,成熟时呈现绿、红、黄等多种色泽[4].Namb[5]利用果皮Lab颜色值将2个印度芒果品种‘Alphonso’和‘Banganapalli’的成熟度进程定性划分为5个阶段.Fukuda[6]开展基于芒果果皮颜色的品质无损伤检测研究结果发现,套袋果实果皮颜色变化均匀,可以利用建立的预测模型较为精确地估测果实可溶性固形物（SSC）、硬度和维生素C（Vc）含量,而果皮颜色变化剧烈的品种预测模型精确性降低.说明芒果果皮颜色的不均匀性在一定程度上限制了利用果皮颜色进行品质的无损伤检测.
芒果论文参考资料：
结论：基于芒果果肉颜色品质检测技术为大学硕士与本科芒果毕业论文开题报告范文和相关优秀学术职称论文参考文献资料下载，关于免费教你怎么写芒果的功效与作用禁忌方面论文范文。
