湖南红心猕猴桃品种品质评价及综合分析

Quality analysis and evaluation of Hunan red kiwifruit varieties

对分布于湖南不同地区的26个红心猕猴桃品种的果实外观品质、营养品质、感官品质进行了综合分析。结果表明:26个红心猕猴桃品质指标间差异很大,其中可滴定酸、质构(硬度、弹性、咀嚼性、内聚性、胶着性)、a*、维生素C含量、叶绿素含量、类胡萝卜素含量、总酚含量、类黄酮含量、花青素含量变异系数均大于30%,表明品种之间存在较大差异。经过主成分分析,提取出7个主成分其累计贡献率为79.829%,主成分分析综合得分排名前5的猕猴桃品种为ZJJ-9-26-04、MY-9-19-03、FH-9-26-01、HY-9-18-01、SY-9-18-03。聚类分析将不同地区的红心猕猴桃分为3类。综合分析结果显示ZJJ-9-26-04品质较好,适合鲜食,而HY-9-18-01总酚、黄酮等抗氧化物含量较高,适合作为保健品开发的来源。

The appearance quality,nutritional quality,and fruit sensory quality of 26 red kiwifruit varieties from different regions in Hunan province were comprehensively analyzed.The results showed that 26 red kiwifruit quality indicators vary greatly between them which including titratable acid,texture(hardness,elasticity,chewiness,cohesion,adhesiveness),a*,vitamin C content,chlorophyll content,carotenoid content,total phenols.The coefficient of variation of content,flavonoid content,and anthocyanin content were all greater than 30%which indicating there were significant differences between different varieties.The principal component analysis showed that the cumulative contribution rate of the 7 principal components extracted was 79.829%.The top five kiwifruit varieties in the comprehensive score of principal component analysis were ZJJ-9-26-04,MY-9-19-03,FH-9-26-01,HY-9-18-01,SY-9-18-03.And red kiwifruits from different regions could be classified into three different categories.Moreover,ZJJ-9-26-04 was considered a variety with better quality and suitable for fresh food.However,HY-9-18-01 has a high content of antioxidants such as total phenols and flavonoids and was suitable for the development of health care products.