Evaluation indices of sour flavor for apple fruit and grading standards

In order to establish grading standards of evaluation indices for sour flavor of apples, 10 indices of samples from 106 apple cultivars were tested, including： malic acid（Mal）, oxalic acid（Oxa）, citric acid（Cit）, lactic acid（Lac）, succinic acid（Suc）, fumaric acid（Fum）, total organic acids（To A, the sum of the six organic acids tested）, titratable acid（TiA）, acidity value（AcV）, and pH value. For most of the cultivars studied（85.8%）, the order of the organic acid contents in apples was Mal〉Oxa〉Cit〉Lac〉Suc〉Fum. Mal was the dominant organic acid, on average, accounting for 94.5% of To A. Among the 10 indices, the dispersion of pH value was the smallest with a coefficient of variation of only 8.2%, while the coefficients of variation of the other nine indices were larger, ranging between 31 and 66%. There were significant linear relationships between Mal and two indices（ToA and AcV） as well as between ToA and AcV. There were significant logarithmic relationships between pH value and four indices： Mal, TiA, ToA, and AcV. All the equations had very high fitting accuracy and can be used to accurately predict related indices. According to this study, Mal, ToA, and AcV of apple were normally distributed, TiA was close to normally distributed, whereas pH value had a skewed distribution. Using the fitted normal distribution curves, the grading standards of Mal, TiA, ToA, and AcV were established. The grading node values of pH value were obtained using the logarithmic relationship between pH value and Mal. The grading standards of these five indices can be used to evaluate the sour flavor of apple. This study provides a scientific basis for evaluating apple flavor and selecting apple cultivars.

Training indicators and quantitative criteria for emergency nurse specialists

Objective： By constructing a training system of quality evaluation standards for emergency nurse specialist（ENS）, we can ensure smooth operations and quality training for ENS.Methods： First, the frame structure of indicators was designed on the basis of system theory and the balanced scorecard method. Meanwhile, corresponding quantitative standard indicators were compiled through literature analysis and a review of training characteristics. Next, screening indicators were collected through consultation with experts and statistical calculations. The indicators weight coefficient was calculated using the analytic hierarchy process（AHP）. Finally, indicators were validated in two groups of nurses in two different training courses.Results：（1） We created a three-level indicator system： level-Ⅰ dimensions have 4 indicators, while level-Ⅱ dimensions and level-Ⅲ dimensions have 13 and 34 indicators, respectively;（2） The coefficient of expert＇s judgment is 0.840, familiarity is 0.914 and authority is 0.877, and the three rounds of coordination coefficient are 0.456, 0.553 and 0.715, respectively;（3） There are at least 56 indicators in alternative quantitative standards; and（4） The alpha reliability value of the indicator system in the two training course had no significant difference（P 〉 0.05）. The same result was observed when examining two groups of nurses in one training course（P 〉 0.05）.Conclusions： This study established a training system of quality evaluation standards for emergency nurse specialists that is objective, reliable, easy to operate and representative according to scientific selection and verification. This system can therefore provide a basis for quality evaluation and targeted improvement for ENS training in addition to promoting health.