苹果非浓缩还原汁加工适性评价及适宜品种筛选

Evaluation of Processing Suitability of Non-concentrated Apple Juice and Selection of Suitable Varieties

通过对青岛农业大学胶州现代农业科技示范园内的200个早、中、晚熟苹果品种(品系)的果汁进行口感品尝评鉴,对其固酸比、出汁率、pH、可滴定酸、单果重、硬度、可溶性固形物、总酚、单宁、Vc、色值等16个品质指标进行测定,综合感官评价结果和16个指标的测定,筛选出较适宜制汁品种(品系)48个,这些品种(品系)特征为:固酸比为55.6~78.09,果汁的pH为3.5~5.2,果实的pH为3.9~4.3,果汁的可滴定酸为0.211~0.346,b值为2.85~5.32,出汁率为59.72%~69.76%,单宁含量为185.28~238.15 mg/L。通过对这48个品种(品系)进行相关性分析、主成分分析,建立判别函数,选出5个适宜制汁苹果品种(品系)的评价筛选主成分,赋值不同指标权重,计算品种(品系)综合得分。通过这5个主成分的综合分析评价,最终选出20个适宜制汁品种(品系),这些品种(品系)的特征为:固酸比为53.25~95.25,果汁的pH为3.73~4.17,果实的pH为3.99~4.39,果汁的可滴定酸为0.160~0.330,b值为3.00~6.23,出汁率为58.26%~64.63%,单宁含量为183.93~291.63 mg/L。

In this experiment,the juice of 200 early,middle and late ripening apple varieties(strains)in the Jiaozhou Modern Agricultural Science and Technology Demonstration Garden of Qingdao Agricultural University was evaluated by means of tasting.16 quality indexes such as solid acid ratio,juice yield,pH,titratable acid,fruit weight,hardness,soluble solids,total phenol,tannin,Vc,and color value,etc.were determined.48 varieties(strains)that are suitable for juice making were screened out by comprehensive sensory evaluation,tasting and determination of 16 indexes.The characteristics of these varieties(strains)were the solid acid ratio is 55.6~78.09;the pH of the juice was 3.5~5.2;the pH of the fruit was 3.9~4.3;the titratable acid of the juice was 0.211~0.346;the b value was 2.85~5.32,the juice yield was 59.72%%~69.76%,and the tannin content was 185.28~238.15 mg/L.Through correlation analysis and principal component analysis of these 48 varieties(strains),a discriminant function was established,and five suitable apple varieties(strains)were selected for evaluation and screening.In addition,because the juice yield and tannins have an important influence on the quality of juice,7 indexes were finally selected as the evaluation and screening indexes for suitable juice apple varieties(strains),namely solid acid ratio,juice pH,fruit pH,and juice titratable acid,b value,juice yield and tannin.The weights of different indexes were assigned to calculate the comprehensive score of varieties(strains).Through the comprehensive analysis and evaluation of these 7 indexes,20 suitable varieties(strains)for juice making were finally selected.The characteristics of these varieties(strains)were as follows the solid acid ratio was 53.25~95.25;the pH of juice was 3.73~4.17;the pH of fruit was 3.99~4.39,the titratable acid of juice was 0.160~0.330,the b value was 3.00~6.23,the juice yield was 58.26%~64.63%,and the tannin content was 183.93~291.63 mg/L.