新疆野苹果加工制汁适宜性评价研究

Suitability Evaluation of Juice-Processing for Malus sieversii

【目的】评价新疆野苹果21个不同株系类型果实的加工制汁适宜性。【方法】供试材料新疆野苹果21个株系类型,对新疆野苹果果实、果汁加工品质指标进行测定,对其变异情况和相关性进行探讨,分析野苹果加工制汁评价中的主要影响因子,采用层次分析法,综合评分。【结果】按综合评分可分为适宜、较适宜和不适宜3种加工制汁类型,其中适宜加工制汁类型2个,为GD-12和GB-13;不适宜加工制汁的类型3个,为XY-55、XY-50和GB-7;其余16个株系为较适宜加工制汁类型。【结论】新疆野苹果21个株系类型中,除3个类型外,均较适宜作为加工制汁材料;适宜制汁类型,根据其果实和果汁品质因子含量的差异,可作为不同的加工类型。

【Objective】To evaluate the suitability of fruit juice- processing on 21 different strain types for Malus sieversii.【Method】This study measured the fruit and fruit juice quality indices related to the processing juice of 21 strain types for Malus sieversii,and discussed the variation and correlation. The main influence factors of processing juice evaluation for Malus sieversii was analyzed by using analytical hierarchy process（ AHP）,thus obtaining comprehensive score.【Result】According to the comprehensive evaluation of the Malus sieversii 21 strain types they could be divided into three types： the most suitable type,more suitable type and not suitable type for processing juice. The most suitable for processing juice type was GD- 12 and GB-13; not suitable type for the processing juice type was XY- 55、XY- 50 and GB- 7; the remaining 16 strains are more suitable for processing juice.【Conclusion】According to the different quality of the fruit and fruit juice,the 21 strain types of Malus sieversii,except three types,are suitable for the juice- processing materials,which can form different quality types of processing juice.