Analysis And Evaluation On Quality Of Apple Cultivars In Different Maturation

The fruit quality is one of the important agronomical and economical characters in theevaluation of fruit trees.37apple cuhivars grown in Baishui Apple Planting Base wereinvestigated and analysed during January to December in2013.Eleven fruit quality indicator,including weight,fruit color (L, a, b), fruit shape index, soluble sugar content, titratableacidity, SS/TA, firmness, total soluble solids,vitamin C content and so on, were measured andcompared. Principal component analysis was conducted to comprehensively evaluate fruitquality. The conclusions are listed as followed:1.Different apple cultivars were harvested from July26to October27respectively.According to harvesting time,37apple cultivars were classified four groups. Early-maturingCultivars were harvested during July22to August10,including6cultivars, namely Qin yang,Mollie’s Delicious, Matsumoto Niskiki, Xinnonghong,GS48,Huashuo; Medium-maturingCultivars were harvested during August15to27,including7cultivars, namely Jinshiji,Honggailu, Pacifi Gala, Huayu, Huaxing, Honeycrips, R7; mid-late maturity cultivars wereharvested during September7to28, including16cultivars, namely Huaguan, Changhong,Huaping1, Qiuhong Gala, Huahong, Jonagoid, Cameo, Ryoka no kisetsu, Golden Delicious,Senshu, Pinova, Starkimson, Yuhuazaofu, Wangshanhong, Pacific Rose, Shinsekai；latematurity Cultivars were harvested during October18to27, including8cultivars, namelyYanfu10, Qinguan, Wanglin, Pinklady, Shanfu6, Qinfu1, Liquan Fiji, Nagafu2。2.Through comprehensively evaluating apple cultivars ranging from different maturestages in respect of both inner and outer qualities,GS48showed the best quality among allearly-maturing Cultivars; and Shinsekai, Qiuhong Gala, Wangshanhong, Huahong and Ryokano kisetsu were proved to be the the finest quality among mid-late maturing Cultivars; AndYanfu10and Wanglin showed better quality than other late-maturing Cultivars in this group.3.Four comprehensive evaluation indices were extracted by principal componentanalysis using eleven quality parameters, with an eigenvalue of over one and a cumulativecontribution of72.687%. The first principal component made up of firmness, titratable acidity,soluble sugar content, SS/TA; the second principal component comprised L, a, b; the third principal component included fruit shape index, weight, vitamin C content; the fourthprincipal component total soluble solids.