Comprehensive Evaluation of 24 Red Raspberry Varieties in Northeast China Based on Nutrition and Taste
文献类型： 外文期刊
作者： Yu, Yiping 1 ; Yang, Guang 2 ; Sun, Lanying 2 ; Song, Xingshun 3 ; Bao, Yihong 1 ; Luo, Ting 4 ; Wang, Jinling 1 ;
作者机构： 1.Northeast Forestry Univ, Sch Forestry, 26 Hexing St, Harbin 150040, Peoples R China
2.Heilongjiang Acad Agr Sci, Inst Rural Revitalizat Sci & Technol, 800 Chuangxinsan St, Harbin 150027, Peoples R China
3.Northeast Forestry Univ, Sch Life Sci, 26 Hexing St, Harbin 150040, Peoples R China
4.Nanchang Univ, State Key Lab Food Sci & Technol, 999 Xuefu St, Nanchang 330047, Jiangxi, Peoples R China
5.Key Lab Forest Food Resources Utilizat Heilongjia, 26 Hexing St, Harbin 150040, Peoples R China
关键词： red raspberry; physicochemical properties; sensory characteristics; principal component analysis; cluster analysis
期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）
ISSN：
年卷期： 2022 年 11 卷 20 期
页码：
收录情况： SCI
摘要： Red raspberry is a kind of fruit with high nutritional values. To evaluate the comprehensive quality of 24 red raspberry varieties in Northeast China, physicochemical properties, bioactive compounds and sensory characteristics were measured, followed by principal component analysis (PCA) and cluster analysis (CA). Altogether, eight important property indexes for processing attributes were selected out using PCA, including titratable acidity (TAC), sugar-acid ratio (SAR), pH, length, diameter, weight, sucrose and citric acid. Six individual sugars, including l-rhamnose monohydrate, fructose, glucose, sucrose, maltose and d-trehalose anhydrous, as well as eight organic acids, including oxalic acid, tartaric acid, malic acid, alpha-ketoglutaric acid, lactic acid, citric acid, fumaric acid and succinic acid, were identified in red raspberry. The two main clusters according to individual sugar, organic acids and SAR indicated that varieties including 'European red', 'DNS9', 'Bulgaskc', 'Canby' and 'Samodiva' were suitable for fresh-eating or processing to juice or other products directly because they had suitable SAR; other varieties with relatively low SAR were unsuitable for fresh-eating and need to adjust their excessive sour taste during processing.
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