Screening Quality Evaluation Factors of Freeze-Dried Peach (Prunus Persica L. Batsch) Powders from Different Ripening Time Cultivars
文献类型： 外文期刊
作者： Liu, Chun-ju 1 ; Wang, Hai-ou 2 ; Xue, You-lin 1 ; Zhang, Zhong-yuan 1 ; Niu, Li-ying 1 ; Li, Da-jing 1 ; Jiang, Ning; 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
2.Nanjing Xiaozhuang Univ, Sch Food Sci, Nanjing 211171, Jiangsu, Peoples R China
3.Liaoning Univ, Coll Light Ind, Shenyang 110036, Peoples R China
4.Jiangsu Acad Agr Sci, Jiangsu Key Lab Hort Crop Genet Improvement, Nanjing 210014, Jiangsu, Peoples R China
期刊名称：JOURNAL OF FOOD QUALITY （ 影响因子：2.45； 五年影响因子：2.679 ）
ISSN： 0146-9428
年卷期： 2017 年
页码：
收录情况： SCI
摘要： The quality evaluation of processed products is complex. To simplify the quality evaluation process and improve the efficiency, fourteen evaluation factors of freeze-dried powders of seventeen cultivars of peach at different ripening times were analyzed. The most important evaluation indicators and criteria were obtained by analysis of variance (ANOVA), correlation analysis (CA), principal component analysis (PCA), system cluster analysis (SCA), and analytic hierarchy process (AHP). Results showed that the peach powders had the significant differences in quality (P < 0.05), and some processing factors were related with some physicochemical and nutritional factors. Five principle components were extracted by PCA and the cumulative contribution achieved was 84.46%. Through the score plot of the first two principal components, a clear differentiation among ripening times was found and three distinct groups were separated according to ripening time. Five characteristic factors were obtained as titratable acid, browning index, hemicellulose, hygroscopicity, and vitamin C by SCA. Their weights of 0.1249, 0.3007, 0.0514, 0.4916, and 0.0315 were obtained by AHP, respectively. The peach cultivars were divided into four evaluation grades by the comprehensive quality score.
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