苹果品质评价体系的建立  

Establishing an Index System of Physiochemical Quality Evaluation in Apples

作　　者：赵玉[1] 刘东茹 任亚梅[1] 胡馨木 任小林[2] ZHAO Yu;LIU Dongru;REN Yamei;HU Xinmu;REN Xiaolin(College of Food Science and Engineering,Northwest A ＆ F University,Yangling,Shaanxi 712100;College of Horticulture,Northwest A＆F University,Yangling,Shaanxi 719100)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100 [2]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《北方园艺》2018年第19期32-41,共10页Northern Horticulture

基　　金：国家苹果产业技术体系专项资助项目(NYCYTX-08-05-02)

摘　　要：以"富士"苹果为试材,对果实的硬度、固酸比、水分、可溶性蛋白质、糖类、有机酸和酚类物质含量随贮藏时间的变化进行研究,并对果实品质指标之间进行了主成分和聚类分析,以建立苹果品质的快速评价体系。结果表明:苹果各品质指标之间相关性较好,可简化为硬度、可溶性固形物、固酸比和水分含量。To establishing an evaluation system using cluster analysis,the physicochemical and quality properties of‘Fuji＇apple（Malus domestica cv.Fuji）during storage were investigated.The quality properties include the level of total phenolics,firmness,soluble solid content（SSC）,moisture,titratable acid（TA）,protein,sugar and organic acid.The results showed that there were highly correlation-ship among some quality indicators.At last,physiochemistry evaluation indicators of apple were simplified as soluble solid content,hardness,solid acid ratio and moisture content.

关 键 词：“富士”苹果 理化品质 相关分析 聚类分析 贮藏 

分 类 号：S661.103.6[农业科学—果树学]