Evaluation of processing characteristics of different Cili fruits based on multivariate statistical analysis

  • LU Xuexue ,
  • LI Fenglin ,
  • YANG Feiyan ,
  • XIE Guofang
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  • (School of Liquor and Food Engineering, Guizhou Industry Research Institute of Cili, Guizhou University, Guiyang 550025, China)

Received date: 2025-11-17

  Revised date: 2026-01-10

  Online published: 2026-09-21

Abstract

This study systematically investigated the differences in processing characteristics of Cili (Rosa roxburghii) fruits from different varieties and geographical origins in Guizhou Province, aiming to provide a theoretical basis for the classification and high-value utilization of Cili resources.A total of 91 cultivated and wild Cili samples were collected from Guiyang, Liupanshui, Bijie, Qiannan, and other areas in Guizhou.Their physicochemical indices, nutritional qualities, and antioxidant activities were systematically determined, followed by a comprehensive evaluation using principal component analysis (PCA) and cluster analysis (CA).The results indicated significant differences (P<0.05) in all measured indices among Cili from different varieties and origins.Specifically, the Anshun Jincili exhibited the highest total soluble solids and titratable acid contents, while the Cili from Zunyi showed the most prominent vitamin C content.PCA revealed that the Cili from Zunyi, Thornless Cili from Guiyang, and Wild-1 from Duyun possessed superior overall quality.CA classified the 91 germplasm resources into three distinct categories.Based on the characteristics of each category, targeted processing strategies were proposed:Category Ⅰ (e.g., DY-32, DY-33), with balanced quality, is suitable for developing leisure foods such as fruit cakes and fruit teas.Category Ⅱ (e.g., ZY, GY2), rich in active components, is appropriate for producing health products and functional cosmetics.Category Ⅲ (e.g., DY-14, DY-15, DY-19), with strong antioxidant activity, is ideal for processing into natural antioxidants.This study confirms the necessity of classification-based processing by variety and origin to promote the precise, high-quality development of the Cili industry in Guizhou.

Cite this article

LU Xuexue , LI Fenglin , YANG Feiyan , XIE Guofang . Evaluation of processing characteristics of different Cili fruits based on multivariate statistical analysis[J]. Food and Fermentation Industries, 2026 , 52(17) : 324 -335 . DOI: 10.13995/j.cnki.11-1802/ts.045202

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