中国冻梨加工品质评价体系构建

doi:10.3864/j.issn.0578-1752.2019.12.012

Abstract

Abstract:

【Objective】 The aim of this study was to establish a scientific evaluation system capable of assessing frozen pear quality. Eighteen parameters of frozen pear quality were determined. 【Method】 Evaluation indices of frozen pear quality were screened by principal component analysis and graded by frequency distribution, and their weight and scoring standard were decided by using an analytic hierarchy process. Discrimination functions were established for frozen pear quality by K-means cluster and discriminant analysis. 【Result】 The results showed that parameters of frozen pear quality dispersed with the coefficient of variation from 9.97% to 360.37%. From the 19 parameters, 7 parameters were chosen to evaluate frozen pear quality, including total soluble solid (TSS), titratable acidity (TA), TSS/TA, peel L ^*, peel C ^*, flesh h and stone cell content. The grading standard and the scoring standard of the 7 parameters were established, and five discrimination functions were developed to determine frozen pear quality, which had satisfactory recognition accuracy up to 97.37% (modeling samples) and 100% (test samples). The discrimination functions were very effective in discriminating frozen pear quality. 【Conclusion】The quality of different frozen pear varieties could be comprehensively evaluated using 7 parameters: TSS, TA, TSS/TA, peel L ^*, peel C ^*, flesh h and stone cell content. The results of this study indicated that Hongnanguo, Jianbali, Nanguoli, Ranerli, Shatangli, Qiubaili and Huangmacha were the most suitable cultivars to undergo frozen processing.

Key words: frozen pear quality, evaluation system, principal component analysis, analytic hierarchy process, discriminant analysis

WANG Yang, JIA XiaoHui, WANG WenHui, TONG Wei, WANG ZhiHua, DU YanMin. Quality Evaluation System Established for Pear Processed by Freezing in China[J].Scientia Agricultura Sinica, 2019, 52(12): 2151-2160.

Figures/Tables 8

Table 1

Tested cultivars of frozen pear"

品种 Cultivar		来源 Origin	品种 Cultivar		来源 Origin	品种 Cultivar		来源 Origin
秋子梨 Ussurian pear	八里香 Balixiang	辽宁 Liaoning		秋白梨 Qiubaili	河北 Hebei		鲁沙 Lusha	云南 Yunan
	白八里香 Baiba Lixiang	辽宁 Liaoning		崇化大梨 Chonghua Dali	四川 Sichuan		蒲瓜梨 Puguali	浙江 Zhejiang
	大香水 Daxiangshui	辽宁 Liaoning		海城慈梨 Haicheng Cili	辽宁 Liaoning		石井早生 Lshiiwase	日本 Japan
	红南果 Hongnanguo	辽宁 Liaoning		海棠酥 Haitangsu	江苏Jiangsu		土佐锦 Tosanishiki	日本 Japan
	花盖 Huagai	辽宁 Liaoning		黄麻槎 Huangmacha	江苏 Jiangsu		晚三吉 Okusankichi	日本 Japan
	尖把梨 Jianbali	辽宁 Liaoning		济南小白 Jinan Xiaobai	山东 Shandong		晚秀 Mansoo	韩国 Korea
	京白梨 Jingbaili	北京 Beijing		龙灯早 Longdengzao	四川 Sichuan		万寿 Manju	日本 Japan
	南果梨 Nanguoli	辽宁 Liaoning		苹果梨 Pingguoli	吉林 Jilin		秀黄 Shuwhang	韩国 Korea
	热梨 Reli	河北,辽宁 Hebei,Liaoning		栖霞大香水 Qixia Daxiangshui	山东 Shandong		香麻 Xiangma	四川 Sichuan
	热秋子 Reqiuzi	辽宁 Liaoning		石门水冬瓜 Shimen Shuidonggua	四川Sichuan		延边磙子 Yanbian Gunzi	朝鲜 North Korea
	软儿梨 Ruan’erli	甘肃 Gansu		酥木梨 Sumuli	甘肃 Gansu		圆黄 Wonhwang	韩国 Korea
	砂糖梨 Shatangli	辽宁 Liaoning		无籽黄 Wuzihuang	新疆 Xinjiang		早生赤 Waseaka	日本 Japan
	小香水 Xiaoxiangshui	辽宁 Liaoning		雪花梨 Xuehuali	河北 Hebei	西洋梨 Common pear	红巴梨 Bartlee-Max Red	美国 United States
	早蜜梨 Zaomili	辽宁 Liaoning		鸭梨 Yali	河北省 Hebei	西洋梨 Common pear	三季梨 Docteur Jules Guyot	法国 France
	黄金对麻 Huangjin Duima	辽宁 Liaoning		早茌梨 Zaochili	四川 Sichuan	新疆梨 Sinkiang pear	黄酥霉 Huangsumei	新疆 Xinjiang
白梨 White pear	早梨 Zaoli	江西 Jiangxi	砂梨 Sand pear	丰水 Housui	日本 Japan	新疆梨 Sinkiang pear	库尔勒香梨 Korla pear	新疆 Xinjiang
	沙河雪 Shahexue	河北 Hebei		华山 Whasan	韩国 Korea	杂交梨 Hybrid pear	玉露香 Yuluxiang	山西 Shanxi
	短把鸡腿 Duanba Jitui	四川 Sichuan		黄冠 Huangguan	河北 Hebei		新梨7号 Xinli No.7	新疆 Xinjiang
	金花梨 Jinhuali	四川 Sichuan		黄花 Huanghua	浙江 Zhejiang

Table 1

Table 2

Table 3

Table 4

Table 5

Table 6

Table 7

Table 8

The quality of frozen pear"

品种 Cultivar	冻梨品质 Quality of frozen pear	品种 Cultivar	冻梨品质 Quality of frozen pear	品种 Cultivar	冻梨品质 Quality of frozen pear
八里香 Balixiang	良 Good	秋白梨 Qiubaili	优 Excellent	鲁沙 Lusha	中 Medium
白八里香 Baibalixiang	良 Good	崇化大梨 Chonghua Dali	中 Medium	蒲瓜梨 Puguali	良 Good
大香水 Daxiangshui	差 Inferior	海城慈梨 Haicheng Cili	中 Medium	石井早生 Lshiiwase	差 Inferior
红南果 Hongnanguo	优 Excellent	海棠酥 Haitangsu	良 Good	土佐锦 Tosanishiki	差 Inferior
花盖 Huagai	中 Medium	黄麻槎 Huangmacha	优 Excellent	晚三吉 Okusankichi	中 Medium
尖把梨 Jianbali	优 Excellent	济南小白 Jinan Xiaobai	中 Medium	晚秀 Mansoo	中 Medium
京白梨 Jingbaili	中 Medium	龙灯早 Longdengzao	中 Medium	万寿 Manju	中 Medium
南果梨 Nanguoli	优 Excellent	苹果梨 Pingguoli	良 Good	秀黄 Shuwhang	差 Inferior
热梨 Reli	中 Medium	栖霞大香水 Qixia Daxiangshui	中 Medium	香麻 Xiangma	良 Good
热秋子 Reqiuzi	中 Medium	石门水冬瓜Shimen Shuidonggua	良 Good	延边磙子 Yanbian Guanzi	中 Medium
软儿梨Ruanerli	优 Excellent	酥木梨 Sumuli	差 Inferior	圆黄 Wonhwang	中 Medium
砂糖梨 Shatangli	优 Excellent	无籽黄 Wuzihuang	差 Inferior	早生赤 Waseaka	差 Inferior
小香水 Xiaoxiangshui	中 Medium	雪花梨 Xuehuali	良 Good	红巴梨 Bartlee-Max Red	良 Good
早蜜梨 Zaomili	良 Good	鸭梨 Yali	中 Medium	三季梨 Docteur Jules Guyot	差 Inferior
黄金对麻Huangjin Duima	极差 Terrible	早茬梨 Zaochili	中 Medium	黄酥霉 Huangsumei	中 Medium
早梨 Zaoli	中 Medium	丰水 Housui	差 Inferior	库尔勒香梨 Korla pear	差 Inferior
沙河雪 Shahexue	中 Medium	华山 Whasan	良 Good	玉露香 Yuluxiang	良 Good
短把鸡腿 Duanba Jitui	中 Medium	黄冠 Huanggan	中 Medium	新梨7号 Xinli No.7	中 Medium
金花梨 Jinhuali	中 Medium	黄花 Huanghua	中 Medium

Table 8

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指标 Index		变幅 Range	平均值 Mean	变异系数 CV (%)
果皮 Peel	L^*	23.75—36.61	29.92	9.97
	a^*	-0.39—15.04	2.01	112.33
	b^*	0.75—19.97	10.04	33.31
	C^*	5.11—23.21	10.34	36.51
	h	69.61—89.49	80.51	6.54
果肉 Flesh	L^*	35.70—58.33	46.49	11.96
	a^*	0.47—5.98	4.04	33.20
	b^*	7.57—26.79	13.41	33.77
	C^*	8.70—26.93	14.13	30.74
	h	58.95—88.79	71.73	10.32
TSS (%)		7.77—16.67	11.17	17.50
TA (%)		0.040—0.770	0.23	77.40
TSS/TA		21.14—266.74	80.48	71.40
出汁率 Juice yield (%)		40.69—82.07	66.63	14.70
石细胞含量 Stone cell content (g/100 g)		0.25—74.68	2.73	360.37
乙醇含量 Alcohol content (mg?L^-1)		31.89—8098.15	770.47	253.77
汁液流失率 Juice leakage rate (%)		0.02—20.64	1.10	253.77
单果重 Single fruit weight (g)		33.92—380.25	176.20	48.31

指标 Index	因子权重 Component weight
指标 Index	因子1 Factor 1	因子2 Factor 2	因子3 Factor 3	因子4 Factor 4
果皮 L^* Peel L^*	0.059	0.748	0.191	-0.019
果皮a^* Peel a^*	0.024	0.890	-0.057	0.103
果皮 b^* Peel b^*	-0.014	0.944	0.142	-0.088
果皮C^* Peel C^*	-0.022	0.974	0.097	-0.045
果皮h Peel h	-0.167	-0.771	-0.006	-0.038
果肉 L ^Flesh L^	0.680	0.054	-0.357	0.400
果肉a^* Flesh a^*	0.329	-0.013	-0.859	-0.028
果肉 b^* Flesh b^*	0.649	0.147	0.558	0.394
果肉C^* Flesh C*	0.675	0.149	0.498	0.408
果肉 h Flesh h	0.228	0.087	0.927	0.124
TSS	0.723	-0.102	-0.139	0.176
TA	0.942	0.042	-0.052	0.152
TSS/TA	-0.743	-0.155	-0.014	-0.074
出汁率 Juice yield	-0.415	-0.123	0.172	-0.674
石细胞含量 Stone cell content	-0.047	-0.105	0.290	0.834
乙醇含量 Alcohol content	0.514	0.079	0.149	0.341
汁液流失率 Juice leakage rate	-0.020	0.315	0.416	-.0364
单果重 Single fruit weight	-0.648	-0.023	-0.278	-0.224
特征值 Eigenvalue	5.686	3.927	2.487	1.048
贡献率 Percent of variance (%)	28.02	23.75	17.73	12.37

指标 Index	样本量 Sample size	等级 Grade	极低 Lower	低 Low	中 Medium	高 High	极高 Higher	概率值 Probit
果皮L* Peel L*	56	标准Standard	<26.32	26.32—28.89	28.89—31.45	31.45—34.02	>34.02	0.593
果皮L* Peel L*		样品分布Distribution (%)	7.14	35.71	32.14	12.50	12.50
果皮C* Peel C*	56	标准Standard	<8.73	8.73—12.35	12.35—15.97	15.97—19.59	>19.59	0.405
果皮C* Peel C*		样品分布Distribution (%)	35.71	44.64	10.71	5.36	3.57
果肉h Flesh h	56	标准Standard	<64.91	64.91—70.88	70.88—76.85	76.85—82.82	>82.82	0.735
果肉h Flesh h		样品分布Distribution (%)	16.07	33.93	30.36	8.93	10.71
TSS	56	标准Standard	<9.70	9.70—11.62	11.62—13.55	13.55—15.47	>15.47	0.641
TSS		样品分布Distribution (%)	17.86	44.64	28.57	5.36	3.57
TA	56	标准Standard	<0.186	0.186—0.332	0.332—0.478	0.478—0.624	>0.624	0.155
TA		样品分布Distribution (%)	53.57	23.21	12.50	5.36	5.36
TSS/TA	56	标准Standard	<70.26	70.26—119.38	119.38—168.50	168.50—217.62	>217.62	0.059
TSS/TA		样品分布Distribution (%)	57.14	17.86	16.07	7.14	1.79
石细胞含量 Stone cell content	55	标准Standard	<0.92	0.92—1.60	1.60—2.27	2.27—2.95	>2.95	0.466
石细胞含量 Stone cell content		样品分布Distribution (%)	34.55	30.91	21.82	3.64	9.09

冻梨品质（A） Frozen pear quality
味觉品质（B1） Taste quality			果皮色泽品质（B2） Peel color quality		果肉色泽品质（B3） Flesh color quality	口感品质（B4） Mouthfeel quality
TSS（C1）	TA（C2）	TSS/TA（C3）	果皮L^*（C4）	果皮C^*（C5）	果肉h（C6）	石细胞含量（C7）

A	B1	B2	B3	B4	B1	C1	C2	C3	B2	C5	C6	B3	C7	B4	C8
B1	1	7	5	1	C1	1	3	1/3	C5	1	1/3	C7	1	C8	1
B2		1	1/3	1/3	C2		1	1/5	C6		1
B3			1	1/5	C3			1
B4				1
CI=0.083					CI=0.019 CR=0.033				CI=0.00			CI=0.00		CI=0.00
CR=0.092					CI=0.019 CR=0.033				CR=0.00			CR=0.00		CR=0.00

Quality Evaluation System Established for Pear Processed by Freezing in China

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指标 Index	指标值 Index value	得分 Score	指标值 Index value	得分 Score	指标值 Index value	得分 Score	指标值 Index value	得分 Score	指标值 Index value	得分 Score
果皮L^* Peel L^*	<26.32	1.66	26.32—28.89	1.49	28.89—31.45	1.33	31.45—34.02	1.16	>34.02	1.00
果皮C^* Peel C^*	<8.73	2.99	8.73—12.35	3.49	12.35—15.97	3.98	15.97—19.59	4.48	>19.59	4.98
果肉h Flesh h	<64.91	11.01	64.91—70.88	9.91	70.88—76.85	8.81	76.85—82.82	7.71	>82.82	6.61
TSS	<9.70	7.06	9.70—11.62	8.23	11.62—13.55	9.41	13.55—15.47	10.58	>15.47	11.76
TA	<0.186	2.86	0.186—0.332	3.34	0.332—0.478	3.82	0.478—0.624	4.29	>0.624	4.77
TSS/TA	<70.26	17.40	70.26—119.38	23.20	119.38—168.50	29.00	168.50—217.62	26.10	>217.62	23.20
石细胞含量 Stone cell content	<0.92	36.83	0.92—1.60	33.15	1.60—2.27	29.46	2.27—2.95	25.78	>2.95	22.10

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