Abstract: Taking 18 persimmon varieties cultivated in Shanxi Province as the test materials, the fruit quality was compared and comprehensively evaluated through the determination of fruit appearance quality traits, nutritional content, functional component content and antioxidant capacity, etc. The result showed that 14 quality indexes of 18 persimmon varieties were significantly different, and the coefficient of variation for these indexes was more than 10%. Among them, the coefficient of variation for DPPH free radical scavenging ability, ABTS free radical scavenging ability, single fruit weight, flavonoid content, Fe-ion reduction ability, total phenol content, tannin content and vitamin C content was more than 27%. Furthermore, four principal components were extracted by principal component analysis, and the cumulative variance contribution rate was 83.948%, which could reflect most information of the original indexes. So the top five varieties with the best comprehensive quality were Huohulu, Bengaishi, Xiaoyiniuxinshi, Gaishi and Huaxianbaixuanshi. The result of cluster analysis was basically consistent with those of principal component analysis, which indicated that both of the two methods could be used to evaluate the quality of persimmon fruit comprehensively.
吕英忠,李卓,张拥兵,等. 不同柿果实品质分析及综合评价[J]. 食品与发酵工业, 2020, 46(18): 180-186.
LYU Yingzhong,LI Zhuo,ZHANG Yongbing,et al. Analysis and comprehensive evaluation on fruit quality of different persimmon varieties[J]. Food and Fermentation Industries, 2020, 46(18): 180-186.
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2020, Vol. 46 
