Food and Fermentation Industries >

2020 , Vol. 46 >Issue 19: 251 - 257

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024178

Evaluation of Wushan plum edible quality based on principal component analysis

  • HAO Qilin ,
  • HUANG Xianzhi ,
  • HE Yan ,
  • WEI Zhen ,
  • DING Xiaowen
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  • 1(College of Food Science, Southwest University, Chongqing 400716, China);
    2(Department of Science and Technology, Southwest University, Chongqing 400716, China)

Received date: 2020-04-09

  Revised date: 2020-05-12

  Online published: 2020-11-02

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Abstract

The purpose of this study was to evaluate the color, flavor and other edible quality, and to explore the influence of different altitudes on edible quality of Wushan plums in five main planting region of Chongqing, including G(at an altitude of 300-400 m), Q(at an altitude of 350-400 m), P(at an altitude of 550-700 m), S(at an altitude of 800-900 m), L(at an altitude of 850-1 000 m). Fifty-five Wushan plums samples were extracted to determine the contents of 18 physical and chemical evaluation indexes, such as total acids and soluble solids, which were evaluated and compared by principal component analysis (PCA). The results showed that six core indexes, including solid-acid ratio, sucrose, glucose, tartaric acid, b* value and succinic acid, were extracted using principal component analysis with a cumulative contribution rate of 75.478% to evaluate the edible quality of Wushan plums. The edible quality of plums in five growing areas of Wushan were different and the best was from Wushan G region, followed by Q region. Besides, altitude was one of the important factors affecting the edible quality of Wushan plums. The edible quality of Wushan plums at low altitude (300-400 m) was better than that of medium altitude (550-700 m) and high altitude (800-1 000 m).

Key words： Wushan plum; edible quality; quality evaluation; principal component analysis

Cite this article

HAO Qilin , HUANG Xianzhi , HE Yan , WEI Zhen , DING Xiaowen . Evaluation of Wushan plum edible quality based on principal component analysis[J]. Food and Fermentation Industries, 2020 , 46(19) : 251 -257 . DOI: 10.13995/j.cnki.11-1802/ts.024178

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