Principal component analysis of carbon source utilized by microorganism on the surface of stored jujube fruit

Abstract:

Biolog is defined as the emitted electrons while the microorganisms utilize carbon source combine with tetrazolium salt dyestuff, then take place color-reduction reaction which show the difference of carbon source utilization. The utilizations were analyzed with principal component analysis (PCA). The main carbon source utilized by microbial on the jujube surface included carboxylic acids, amino acids, phenolic compounds, amine and tween. The utilization of carbon source showed the markedly increase with extend of the time the jujube stored . The utilization of carbon source from the microbial on the surface of the jujubes stored for 30 days was higher than that of 15 days. The utilization of carbon source of the microorganisms on the jujube surface after treating with fresh agents was low. Principal component analysis for 31 carbon source on the ECO microplate showed. Characteristic value contribution of PC 1 was 78.54% and characteristic value contribution of PC 2 was 19.06%.

Key words:Jujube;Storage period;Fruit surface;Carbon source utilizing;Principal component analysis (PCA)