Comparison and comprehensive evaluation of fruit quality of different varieties of kiwifruit
LI Yuehong1,2, RAN Maoqian1,2, XU Menghuai1,2, CHEN Lu1,2, YOU Yuanding1,2, ZHAO Yang1,2, JIAO Yanchao2*
1(Mountain-featured Ecological Product Research Center of Liupanshui,Liupanshui 553000,China); 2(Key Inspection Laboratory of Fruit and Vegetable Products of Comprehensive Technical Center of Guiyang Customs (Liupanshui),Liupanshui 553000,China)
Abstract: In order to scientifically evaluate the fruit quality of kiwifruit from Liupanshui city in Guizhou and establish the quality comprehensive evaluation model,different varieties of kiwifruit from Liupanshui were used as experimental materials,the appearance quality and nutrient component of different kinds of kiwifruit were measured and compared by Chinese standard method and agricultural standard method.The quality indexes were analyzed by cluster analysis and the principal component analysis was applied to evaluate the fruit quality of kiwifruit.The results showed that the quality indexes of different varieties of kiwifruit were different and correlated.The difference of Fe was largest and the difference of longitudinal diameter was smallest.The principal component analysis showed that three principal components represented the 14 quality indexes of different varieties of kiwifruit,and their cumulative variance contribution rate was up to 95.890%,making 95.890% cumulative contribution to the total information.According to the cluster analysis,the 14 quality indexes can be divided into four categories.Four quality indicators including sugar-acid ratio,TSS,vitamin C and Fe were screened out by using correlation analysis and principal component analysis as the core indicators to comprehensively evaluate the fruit quality of kiwifruit.The comprehensive evaluation results showed that Hongyang and Donghong were of good quality and suitable for cultivation as fresh food varieties,while Cuixiang and Xuxiang were of poor quality and suitable for cultivation as processing varieties.
李跃红,冉茂乾,徐孟怀,等. 不同品种猕猴桃果实品质比较与综合评价[J]. 食品与发酵工业, 2020, 46(23): 162-168.
LI Yuehong,RAN Maoqian,XU Menghuai,et al. Comparison and comprehensive evaluation of fruit quality of different varieties of kiwifruit[J]. Food and Fermentation Industries, 2020, 46(23): 162-168.
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