食品与发酵工业 >

2021 , Vol. 47 >Issue 5: 201 - 210

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025455

分析与检测

湖南红心猕猴桃品种品质评价及综合分析

  • 张维 ,
  • 付复华 ,
  • 罗赛男 ,
  • 赖灯妮 ,
  • 朱向荣 ,
  • 张群
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  • 1(湖南大学 研究生院隆平分院, 湖南 长沙, 410125)
    2(湖南省农产品加工研究所, 湖南 长沙, 410125)
    3(果蔬贮藏加工与质量安全湖南省重点实验室, 湖南 长沙, 410125)
    4(湖南省园艺研究所, 湖南 长沙, 410125)
硕士研究生(张群研究员和朱向荣副研究员为共同通讯作者, E-mail:zqun208@163.com; xiangrongchu@163.com)

收稿日期: 2020-08-23

  修回日期: 2020-09-30

  网络出版日期: 2021-03-31

基金资助

湖南省现代农业产业技术水果产业体系岗位经费项目(湘农发[2019]105号);湖南省农业科学院创新项目(2019JG01);2020年国家农产品质量安全风险评估项目(GJFP202002)

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Quality analysis and evaluation of Hunan red kiwifruit varieties

  • ZHANG Wei ,
  • FU Fuhua ,
  • LUO Sainan ,
  • LAI Dengni ,
  • ZHU Xiangrong ,
  • ZHANG Qun
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  • 1(Longping Branch Graduate School, Hunan University, Changsha 410125, China)
    2(Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China)
    3(Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China)
    4(Hunan Horticultural Research Institute, Changsha 410125, China)

Received date: 2020-08-23

  Revised date: 2020-09-30

  Online published: 2021-03-31

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摘要

对分布于湖南不同地区的26个红心猕猴桃品种的果实外观品质、营养品质、感官品质进行了综合分析。结果表明:26个红心猕猴桃品质指标间差异很大, 其中可滴定酸、质构(硬度、弹性、咀嚼性、内聚性、胶着性)、a*、维生素C含量、叶绿素含量、类胡萝卜素含量、总酚含量、类黄酮含量、花青素含量变异系数均大于30%, 表明品种之间存在较大差异。经过主成分分析, 提取出7个主成分其累计贡献率为79.829%, 主成分分析综合得分排名前5的猕猴桃品种为ZJJ-9-26-04、MY-9-19-03、FH-9-26-01、HY-9-18-01、SY-9-18-03。聚类分析将不同地区的红心猕猴桃分为3类。综合分析结果显示ZJJ-9-26-04品质较好, 适合鲜食, 而HY-9-18-01总酚、黄酮等抗氧化物含量较高, 适合作为保健品开发的来源。

关键词： 红心猕猴桃; 外观品质; 营养品质; 感官评价; 主成分分析; 聚类分析

本文引用格式

张维 , 付复华 , 罗赛男 , 赖灯妮 , 朱向荣 , 张群 . 湖南红心猕猴桃品种品质评价及综合分析[J]. 食品与发酵工业, 2021 , 47(5) : 201 -210 . DOI: 10.13995/j.cnki.11-1802/ts.025455

Abstract

The appearance quality, nutritional quality, and fruit sensory quality of 26 red kiwifruit varieties from different regions in Hunan province were comprehensively analyzed. The results showed that 26 red kiwifruit quality indicators vary greatly between them which including titratable acid, texture (hardness, elasticity, chewiness, cohesion, adhesiveness), a*, vitamin C content, chlorophyll content, carotenoid content, total phenols. The coefficient of variation of content, flavonoid content, and anthocyanin content were all greater than 30% which indicating there were significant differences between different varieties. The principal component analysis showed that the cumulative contribution rate of the 7 principal components extracted was 79.829%. The top five kiwifruit varieties in the comprehensive score of principal component analysis were ZJJ-9-26-04, MY-9-19-03, FH-9-26-01, HY-9-18-01, SY-9-18-03. And red kiwifruits from different regions could be classified into three different categories. Moreover, ZJJ-9-26-04 was considered a variety with better quality and suitable for fresh food. However, HY-9-18-01 has a high content of antioxidants such as total phenols and flavonoids and was suitable for the development of health care products.

Key words： red kiwifruit; appearance quality; nutritional quality; sensory evaluation; principal component analysis; cluster analysis

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