温度处理黄瓜保鲜效果熵权法模糊综合评判.docVIP

温度处理黄瓜保鲜效果熵权法模糊综合评判 　　摘 要：为了探讨贮前冷激处理与热激处理对黄瓜保鲜效果的影响差异，以“津优10”黄瓜为试材，测定了6种不同温度处理黄瓜在贮藏期间的硬度、色差、失重率、POD活性及腐烂指数变化。运用熵权及模糊数学理论，通过计算各温度处理组黄瓜与新鲜黄瓜的海明贴近度，实现了对各组黄瓜保鲜效果的模糊综合评判。评判结果表明：冷激处理较热激处理对黄瓜的保鲜效果更明显，0 ℃冷激处理40 min黄瓜的保鲜效果最好。该评判方法可为农副产品的等级划分及采后处理工艺优选提供方法参考。 　　关键词：模糊综合评判；保鲜；熵权；温度处理；黄瓜 　　中图分类号： TS255.3 文献标识码：A DOI编码：10.3969/j.issn.1006－6500.2012.01.001 　　 　　Fuzzy Comprehensive Evaluation on Preservation Effect of Temperature Treated Cucumber Based on Entropy Weight 　　YIN Hai-jiao，YANG Zhao，CHEN Ai-qiang，ZHANG Na 　　(Thermal Energy Research Institute, Tianjin University, Tianjin 300072, China) 　　Ａｂｓｔｒａｃｔ: In order to investigate the effect of cold shock treatment (CST) and heat shock treatment (HST) on preservation of cucumber, ‘Jinyou10’ cucumber was used as test material, the firmness, total color difference (TCD), weight loss rate, POD activity and rot index of cucumber with different temperature treatments were measured. Based on entropy weight and fuzzy mathematics theory, the preservation effect of the treated cucumber was evaluated through calculating hamming approach degree between the treated cucumber and the fresh cucumber. The fuzzy evaluation results indicated that CST was more effective than HST in preservation for cucumber, and the cucumber with CST at 0 ℃ for 40 min achieved the best preservation effect in all the treated groups. The presented method can provide reference for grade division and processing optimization of agricultural byproducts. 　　Key words: fuzzy comprehensive evaluation; preservation; entropy weight; temperature treatment; cucumber 　　 　　果蔬的新鲜度是建立在其外观、质地与营养风味等多个特征上的一个模糊概念，具有能否满足人们期望的属性[1]。影响果蔬保鲜效果的因素复杂多变，且各因素相互影响，因此很难对其保鲜效果优良进行综合性评价[2]。生产实践中，果蔬保鲜效果评价主要依据观察者的经验，主观随意性较大，评判结果缺乏客观准确性，且定性评价较多，而定量化评价较少。若以果蔬的各单项品质指标对其保鲜效果进行评价，所得结论常具有矛盾性和不相容性，且由于在各单项指标评价过程中所遗漏的关键性信息，最终可能得出错误的评判结论。模糊综合评判方法是一种以模糊数学为基础，将一些边界不清、不易描述的因素以模糊数学的隶属度理论进行量化，并实现对评价对象的综合评判，具有结果清晰，系统性强等优点[3]。 　　果蔬的冷、热激处理是指对采后果蔬进行不致发生冷害或高温热损伤的短时温度逆境胁迫处理，具有无毒、无污染、无残留等优点，目前受到了国内外学者的广泛关注。大量的研