不同果色枸杞鲜果品质性状分析及综合评价

doi:10.3864/j.issn.0578-1752.2017.12.014

Abstract

Abstract: 【Objective】The objective of this study is to explore the relations between the fresh fruit quality (FFQ) indices of wolfberry (Lycium L.) and different fruit colors and to set up a comprehensive evaluation system for wolfberry FFQ, thus would provide a theoretical basis for fresh fruit materials evaluation and utilization of wolfberry germplasm resources.【Method】Twenty-four indices of FFQ were determined in 32 wolfberry materials with different fruit colors. Eight FFQ indices were chosen by correlation analysis and factor analysis, and the weight of indices were decided by analytical hierarchy process. A comprehensive evaluation system was established for wolfberry FFQ by using data standardization process.【Result】Great differences of FFQ variations were observed in different fruit colors wolfberry, and their coefficients of variation (CV) were from14.3% to 113.4%, among which, the CV of malic acid was the highest, the CV of sucrose and flavonoids was the second, followed by the CV of cheek diameter, and total sugar was lower. Eight typically indices including length diameter (LD), cheek diameter (CD), fructose (FR), glucose (GL), oxalic acid (OC), tartaric acid (TA), flavonoids (FL) and polysaccharide(PO) were screened from 24 wolfberry FFQ indices by correlation analysis and factor analysis. An analytical hierarchy model was proposed based on the effect of eight indices on wolfberry FFQ, and weight coefficient of these factors were 17.74%, 17.74%, 10.75%, 10.75%, 5.38%, 5.38%, 10.75% and 21.51%, respectively. The values of comprehensive evaluation in tested materials were calculated according to the formula of standardized treatment, comprehensive evaluation of FFQ showed a significant difference among different fruit colors wolfberries, and with the following FFQ order: red fruit > purple fruit > yellow fruit > dark red fruit > black fruit. 【Conclusion】 FFQ of different fruit color wolfberries could be evaluated by LD, CD, FR, GL, OA, TA, FL and PO. As for comprehensive quality, red fresh fruits are the most excellent, and black fresh fruits are poor. The key factors affecting wolfberry FFQ are as follows: yield factor, flavor factor and functional active factor.

Key words: Lycium L., fruit quality, factor analysis, hierarchical analysis, comprehensive evaluation

ZHAO JianHua, SHU XiaoYing, LI HaoXia, ZHENG HuiWen, YIN Yue, AN Wei, WANG YaJun. Analysis and Comprehensive Evaluation of the Quality of Wolfberry (Lycium L.) Fresh Fruits with Different Fruit Colors[J].Scientia Agricultura Sinica, 2017, 50(12): 2338-2348.

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Analysis and Comprehensive Evaluation of the Quality of Wolfberry (Lycium L.) Fresh Fruits with Different Fruit Colors

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