摘要:
为了筛选适宜加工葡萄脆粒的品种,开展了冻干无核葡萄脆粒品质评价研究。该研究以江苏省内10个无核葡萄品种为研究对象,检测了冻干葡萄脆粒总糖、维生素C含量、总酚含量、脆度等18项营养和加工指标,基于描述性分析、主成分分析等方法,筛选出冻干无核葡萄脆粒品质评价核心指标,根据数学模型计算出综合得分评价无核葡萄脆粒品质。结果表明:18项指标中产出率和总糖含量变异系数在10%以下,其余指标变异系数较大,各指标间均存在着不同程度的相关性;主成分分析发现,前5个主成分累积方差贡献率为89.57%,能较好反映原指标的信息,基于此筛选出脆度、总酸含量、花色苷含量、a*值、总酚含量和产出率作为评价无核葡萄脆粒品质的核心指标。根据10个无核葡萄脆粒品质的综合得分和排名,将其划分为4个等级,紫金早生、金星无核和无核早红为I级,更适宜加工为葡萄脆粒。
Abstract:
In order to select the most suitable varieties for grape crisp processing,the quality evaluation of freeze-dried seedless grape crisp was carried out. In this study,18 quality indexes such as total sugar,vitamin C contents,total phenol contents and crispness of 10 varities of freeze-dried seedless grape crisp were determined. Based on the descriptive analysis and the principal component analysis,the core indexes for evaluating the quality were selected,while the comprehensive quality was evaluated according to the comprehensive score. The results showed that the output capacity and total sugar contents coefficient of variation were less than 10% in 18 indicators,while the larger coefficient of variation was found in other indicators. There were different degrees of correlation among the indicators. The principal component analysis showed that the cumulative variance contribution rate of the first five principal components was 89.57%,which could reflect the information of the original indicators better. According to these results,six indicators of crispness,total acid contents,anthocyanin contents,a*,total phenol contents and the output capacity were selected as the core indicators for evaluating the quality of seedless grape crisp. According to the comprehensive scores and rankings of the 10 seedless grape crisp quality evaluation,the grape crisp variety was divided into four grades,‘Zijinzaosheng’,‘Jinxingwuhe’,and ‘Wuhezaohong’ were grade I,which were more suitable for grape crisp processing.
下载:
