Abstract
11 traits of the effect of cinnamon, oregano, fennel oil on quality of fresh-cutting broccoli were analyzed by principal component analysis (PCA) method in this study. An assessment model was established to screen the best essential oil treatment. 3 principal components were screened out through principal component analysis which accounted for 86.462% of the total variance. Frist principal component reflect the information of the total number of colonies, respiration intensity, weight loss rate, VC content, chlorophyll content, aroma score and browning degree score. The second one used to obtain he information of the total flavonoids, PPO and POD. The third one reflected the information of the total phenolic. The results showed that the quality score of fresh cut broccoli treated with different essential oils was the highest (0.34) in the cinnamon group (2 d), as to effectively delayed the decline of chlorophyll, vitamin C, maintaining a high total phenol and total flavonoids. Thus, the cinnamon oil was conductive to fresh-cutting broccoli preservation.
Publication Date
8-28-2017
First Page
126
Last Page
132
DOI
10.13652/j.issn.1003-5788.2017.08.029
Recommended Citation
Wenbu, HUANG; Wandi, MA; Hao, WEN; Jingliu, HE; and Wen, QIN
(2017)
"Quality evaluation of fresh-cutting broccoli under different essential oil treatments based on principal component analysis,"
Food and Machinery: Vol. 33:
Iss.
8, Article 29.
DOI: 10.13652/j.issn.1003-5788.2017.08.029
Available at:
https://www.ifoodmm.cn/journal/vol33/iss8/29
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