کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
84405 158880 2014 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Development of a model for quality evaluation of litchi fruit
ترجمه فارسی عنوان
توسعه یک مدل برای ارزیابی کیفیت میوه لیچی
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه مهندسی کامپیوتر نرم افزارهای علوم کامپیوتر
چکیده انگلیسی


• Crucial qualities of litchi fruit were as single fruit weight, total acid, color a* and edible rate.
• The predicted model for sensory evaluation of fresh litchi fruit was established well.
• The leave-one-out cross validation confirmed the model validity in evaluating fruit quality.

Sensory quality of litchi fruit is closely related to the appearance, flavor and nutritional quality. Principle component analysis (PCA) and multi-linear regression analysis (MLR) were performed to select the crucial quality factors in determining litchi sensory quality, and then a mathematical model was established to evaluate the litchi quality. Sensory evaluation value was conducted by a trained panel while sixteen instrumental quality parameters were used, including color (L*, a* and b*), single fruit weight (SFW), total soluble solids (TSS), pH, crude protein (CP), vitamin C (Vc), titratable acid (TA), glucose, fructose, sucrose, malic acid (MA), tartaric, edible rate (ER), and juice yield (JY). The PCA result demonstrated that six principle components exhibited high relationship with sweet and sour degrees, color, ER, TSS, Vc, CA and JY, which accounted for 82.359% of the original variables, and MLR results indicated that the crucial quality parameters were SFW, TA, a*, and ER. The predicted model was established in which validity QLOO2=0.603>0.5 in leave-one-out cross validation. Cluster analysis was used to select the cultivars suitable for eating quality which can provided a guide for litchi production and breeding.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Computers and Electronics in Agriculture - Volume 106, August 2014, Pages 49–55
نویسندگان
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