Grey relational analysis and fuzzy synthetic discrimination of antioxidant components in peach fruit

文献类型： 外文期刊

第一作者： Zhang, Binbin

作者： Zhang, Binbin;Yu, Mingliang;Zhang, Binbin;Shen, Zhijun;Ma, Ruijuan;Yan, Juan;Yu, Mingliang;Zhang, Binbin;Shen, Zhijun;Ma, Ruijuan;Yan, Juan;Yu, Mingliang

作者机构：

关键词： blood-flesh peach; resistance to oxidation; grey relational analysis; fuzzy synthetic discrimination; fruit ripening

期刊名称：ARCHIVES OF BIOLOGICAL SCIENCES （ 影响因子：0.956； 五年影响因子：0.943 ）

ISSN： 0354-4664

年卷期： 2018 年 70 卷 3 期

页码：

收录情况： SCI

摘要： Free phenolic compounds and total phenolic content were quantified using four stages of four blood-flesh and four non-blood-flesh peach fruits. Data were used to assess the oxidation resistance using grey relational analysis and fuzzy synthetic discrimination methods. Data from equal-weight and weighted evaluations calculated using both grey relational analysis and fuzzy synthetic discrimination were very similar. The weighted relational grade and weighted evaluation value of the overall resistance to fruit oxidation were ordered according to the weight coefficient method, which demonstrated that there were discrepancies in the ranking of oxidation resistance of the tested varieties between early and late fruit developmental stages. During fruit development, the blood-flesh varieties showed a relatively high overall resistance to oxidation, with the highest observed in Beijingyixianhong. The results suggest that both grey relational analysis and fuzzy synthetic discrimination have high applicability in assessing the resistance to oxidation of peach varieties.

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