不同烤梨品种加工适宜性评价

对31个烤梨及其鲜梨品种的13项品质指标进行测定,分析其品质指标变化,并对各项品质指标进行相关性分析,通过主成分分析筛选核心指标,采用频数分布对核心指标进行分级,运用层次分析法确定品质评价指标权重以及评分标准,最后采用K类中心聚类分析和判别建立烤梨品质判别函数。结果表明,不同烤梨及其鲜梨各品种间品质指标离散程度有差异;相关性分析得出除果肉L*值外,其他指标间存在不同程度的相关性;通过主成分分析筛选出8项指标为烤梨品质评价核心指标;综合考虑8项指标对烤梨品质的影响程度并进行分级,通过层次分析法确定8项指标的权重系数,由此建立烤梨评分标准;确定烤梨品质判别函数。不同烤梨品种品质可用8项指标进行综合评价,其中以雪青烤梨品质为优,鸭梨、雪花梨、佛见喜等13个品种烤梨品质为良,均可作为烤梨的优选品种。

Evaluation of Processing Suitability of Different Roasted Pears

Thirteen quality parameters of thirty-one roasted and fresh pears were determined in this study to analyzed their changes in quality indicators,and the correlation analysis was carried out.Subsequently,the evaluation indices of roasted pears quality were screened by principal component analysis and graded by frequency distribution,and the indicator weights and scoring criteria were decided using analytic hierarchy process,finally the discrimination functions were established for roasted pears quality by K-means cluster and discriminant analysis.Results showed that,the dispersion degree of parameters among different roasted pears and fresh pears were different.Correlation analysis showed that there were different correlation degrees between other parameters except flesh L*value,and 8 parameters were chosen to evaluate roasted pears quality from the 13 parameters.The grading and scoring standards of 8 parameters were established and discrimination functions were developed to determine roasted pears quality.The quality of different roasted pears varieties could be comprehensively evaluated using these 8 parameters.The results indicated that‘Xueqing’was the excellent cultivar and other 13 cultivars(‘Yali’,‘Xuehuali’,‘Fojianxi’and so on)were good to undergo roasted processing.