Physicochemical Properties of Banana Flour as Influenced by Variety and Stage of Ripeness： Multivariate Statistical Analysis

Physicochemical properties of banana flour （BF） were studied in two varieties （Cavendish and Dream） and two stages of ripeness （green and ripe）. BF＇s were analyzed for pH, total soluble solids （TSS）, water holding capacity （WHC） and oil holding capacity （OHC） at 40℃, 60 ℃ and 80 ℃, color values L＊, a＊ and b＊, back extrusion force and viscosity. Physicochemical data were analyzed by Multivariate Analysis of Variance, discriminant analysis and cluster analysis. All statistical analyses showed that physicochemical properties of BF prepared from different variety and stage of ripeness were different from each other. Viscosity, WHC40, WHC60 and TSS were recommended methods for discrimination between banana flour prepared from the two varieties, whilst viscosity, WHC60 and WHC80 were suggested for differentiation of banana flour prepared using green and ripe banana.

中国包容性绿色增长绩效评价体系的构建及应用

在总结经典文献和权威机构观点的基础上,从包容性绿色增长的理论内涵出发,尝试运用指标海选、定量分析和定性分析相结合的方法构建包含经济发展、社会机会公平、绿色生产消费、生态环境保护四大维度的包容性绿色增长绩效评价体系,并利用熵权法评价2000—2015年中国包容性绿色增长绩效及各维度。研究表明:中国包容性绿色增长绩效呈现显著升高的态势,符合国家的发展大势,具体可以分为初始阶段、企稳回升阶段和显著上升阶段,这归因于四大维度的协同作用;经济发展和社会机会公平维度的协调发展对中国包容性绿色增长绩效的升高具有显著贡献;而绿色生产消费和生态环境保护维度的波动上升总体上促进了中国包容性绿色增长绩效的提高。