| This research aims to establishing process suitability and classification of apple for chips. Apple process characteristics are determined, the important quality parameters, evaluation method and standard are established. The work will provide scientific, efficient and practical processing apple of evaluation systems the quality parameters, evaluation method and standard inclueded for seed selection, cultivation and resource utilization of processing apple. Therefore, it is necessary to construct the evaluation methodology and criterion of applequality, for estimating the processing suitability scientifically.Twenty-five quality parameters (sensory quality, physicochemical and nutrition properties) of180apple cultivars were determined. The effects of different varieties and different maturity on apple quality characteristics are analyzed. The relationships of apple quality with sensory quality, physicochemical and nutrition properties were analyzed.In the base on the quality characteristics of apple raw materials are analyzed,180apple raw materials are processed into chips. Eighteen quality parameters (sensory quality, physicochemical and nutrition properties) of180apple chips are determined. The effects of different varieties and different maturity on apple chips quality characteristics are analyzed. The relationships of apple chips quality with sensory quality, physicochemical and nutrition properties are analyzed.The data is analyzed by principal component analysis, correlation coefficient and descriptive statistics. The important quality parameters are chosen in this method.The data is standardized and normalized to remove the impact of different units. Then, many indicators can affect the measure the quality of chips.Application of AHP evaluation for establishing quality score model. And sensory tasting is taken on16varieties of apple chips for verifying that the relationship with score model and the practical.The quality characteristics of apple raw materials and the values of apple chips are analyzed by correlation coefficient. When at the0.01level raw materials and the values is correlation significantly. The raw material quality characteristics of apple have a direct contribution to the chips. It is need to establishing apple crisp quality and raw materials associated model. The apple quality characteristics of raw materials are standardized and normalized, and analyzed with chips values by stepwise regression analysis to establishing apple crisp quality and raw materials associated model.The hierarchical cluster analysis (K-means) is carried on the values of apple chips and apple crisp quality and raw materials associated model. The value of apple chips is divided into five grades according to the result K-means which is very suitable, more appropriate, suitable, appropriate and not appropriate. The evaluation criteria of apple chips and apple raw materials are established.The relationship of suitability of apple processing and apple mature is analyzed.The results show that each material has its own advantages for chips processing. It provides a theoretical basis that full-year supply of good raw materials is available.Through The quality characteristics of apple raw materials, the values of apple chips and apple crisp quality and raw materials associated model, analyzed the quality distribution, correlation, comprehensive evaluation, the conclusions can be summarized as follows:(1) The coefficient of variation, mean, median and quartile data variation of apple raw materials characteristics (sensory quality, physicochemical and nutrition properties) are analyzed. The result shows that coefficient of variation of density, fruit shape index, water content and edible ratio are less than10%. It indicates differences of the four characteristics are small between apple varieties. The remaining21quality indicators coefficient of variation more than10%shows that differences is significantly between the21apple raw materials characteristics. Data variation is small and indicates data is less of outliers and better representation. The correlation of apple raw materials characteristics show that28correlation coefficients are significant relationship in0.01levels and74Correlation coefficients are in relationship in0.05levels. There is some relationship between the apple quality and their maturity:fruit weight, volume, peel hardness, firmness, soluble solids, soluble sugar, sugar-acid ratio, solid acid ratio has increased as the growing trend.(2) The coefficient of variation, mean, median and quartile data variation of apple chips characteristics (sensory quality, physicochemical and nutrition properties) are analyzed. The result shows that only the coefficient of variation of total soluble solids is less than10%. It indicates difference of total soluble solids is small between apple varieties. The remaining17quality indicators coefficient of variation more than10%shows that differences is significantly between the17apple chips characteristics. Data variation is small and indicates data is less of outliers and better representation. The correlation of apple chips characteristics show that52correlation coefficient are significant relationship in0.01level and18correlation coefficient are in relationship in0.05level.There is some relationship between the chips quality and their maturity:friability, moisture content, crude fat, crude fiber, titratable acidity, sugar-acid ratio, solid acid ratio and rehydration rate have increased as the growing trend.(3) Eight important quality evaluation indicators of apple chips:Sugar-acid ratio, color b value, friability, hardness, puffing degree, crude fiber, rehydration ratio, yield ratio are analyzed according to principle component analysis (PCA) and correlation analysis. And the values of chips (Y) could be calculated by the following equation by the Analytic Hierarchy Process (AHP) model:Y=0.207429×Sugar-acid ratio+0.207429×b value+0.146674×yield ratio+0.119759×hardness+0.092765×friability+0.07840l×puffing degree+0.078401×rehydration ratio+0.069143×crude fiber.Sensory analysis is taken on16varieties apple chips. The coefficient of correlation between predicted value and true value was0.93.(4) Quality characteristics of apple raw materials and eight important quality evaluation indicators of apple chips have a correlation significantly relationship. The value of chips is also correlation significantly with the characteristics of apple raw materials.150varieties chips are picked out for establishing apple crisp quality and raw materials associated model: Y=0.2+1.177fruit weight+0.748ratio of solid acid+1.142firmness+1.538protein+0.621carotenoids.Model validation is taken on30remaining varieties apple chips. The coefficient of correlation between predicted value and true value was0.92. (5) The value of chips is divided into five grades which are very suitable, more appropriate, suitable, appropriate and non-appropriate. The varieties which have fruit weight higher than125.73, firmness range from242.02to265.59, ratio of solid and acid higher than33.28, protein higher than0.4, carotenoids higher than1.84are suitable to process apple chips.(6) The contents of glucose, sucrose and fructose were identified and analyzed. The fructose content ratio decreased glucose and sucrose proportion to rise slowly with the maturation of apple growing. |
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