Effects of Forchlorfenuron on Quality of Melon Based on Electronic Nose and Electronic Tongue
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摘要: 为了评价施用氯吡脲对甜瓜风味品质的影响,本实验以薄皮甜瓜为研究对象,采用电子鼻和电子舌技术结合主成分分析(PCA)和判别式分析方法,并结合甜瓜的生理指标进行分析对甜瓜风味品质进行评价。结果发现使用氯吡脲后的甜瓜与人工授粉的甜瓜相比,甜瓜的纵径和单果重显著提高(p<0.05),而横径和甜瓜中的可溶性固形物没有显著性差异;通过对电子鼻检测发现高浓度氯吡脲(20 mg/L)的使用使成熟期甜瓜中部分挥发性成分减少,电子舌数据显示氯吡脲的使用增加了成熟期甜瓜中的呈酸物质。通过主成分分析,发现氯吡脲对其它风味也造成一定影响,处理组与对照组的品质组成存在显著差异(p<0.05),且与氯吡脲的施用浓度存在一定的相关性,本实验为评价氯吡脲对甜瓜等农产品品质影响提供了科学依据,也为制定氯吡脲的合理使用规范提供了重要的数据支撑。Abstract: In order to evaluated the effects of forchlorfenuronon on quality of melon, the electronic-nose and electronic-tongue techniques combined with principal component analysis and discriminant analysis were employed to assess the quality of oriental sweet melon. The physiological indexes of oriental sweet melon were also examined. Compared with the control group of melon, the horizontal diameter and single fruit weight of the melon were significantly increased (p<0.05), but the vertical diameter and the soluble solids in melon had no significant difference in the melons treated by forchlorfenuron. According to the results of electronic-nose, the high concentrations of forchlorfenuron (20 mg/L) reduced some of the volatile components in mature melons, the results of electronic-tongue data showed that acidity increased in mature melons treated by forchlorfenuron. Through principal component analysis, there were a significant difference between the control group melons and treated group melons by forchlorfenuron (p<0.05). And the response of electronic nose was correlated with the concentration of forchlorfenuron. It was suggested that forchlorfenuron could make significant difference on flavor of melon. The results can provide a scientific basis not only for the assessment of the effects of forchlorfenuron on the quality of agricultural products such as melon, but also for the setting reasonable guidelines of forchlorfenuron.
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