Research On Quality Evaluation And Processing Suitability Of Fuji Apple From Different Chinese Origins

In this dissertation, Fuji apples from nine origins in China were chosen as the raw materials, andthen processed by explosion puffing drying. Thirty evaluation indicators of Fuji apples and sixteenevaluation indicators of apple chips were analyzed. Mathematical statistic analysis was used to evaluateFuji apples and apple chips, and the comprehensive sequencing of Fuji apples and apple chips werecarried out. Flavor compounds of Fuji apples from different origins in China were analysed. The work isaiming to provide theory basis for apple industry development and quality evaluation.Through the research on quality evaluation on Fuji apples and apple chips, the conclusions can besummarized as followed:1. Eight core evaluation indictors of Fuji apples were obtained by analysis of variance (ANOVA),correlation analysis (CA), principal component analysis (PCA) and system cluster analysis (SCA). Eightcore evaluation of Fuji apples were single fruit volume, skin color "b" value, flesh color "a" value,starch content, juice yield, the ratio of soluble solid to total acid, fruit firmness and protein contents,respctively. Four evaluation indicators of apple chips were obtained by the same way. They wererespctively rude fiber content, crispness, titratable acid content and production rate.2. The weight of core evaluation indicators of Fuji apples and apple chips were put by AnalyticHierarchy Process (AHP). And comprehensive quality of Fuji apples and apple chips from nine originsin China were analysed by Grey Correlation (GC). In the study, correlation coefficient of the order ofequal GC and weighted GC was highly similar as the order of equal GC and sensory evaluation, andweighted GC and sensory evaluation. What’s more, the correlation coefficient of weighted GC andsensory evaluation was greater than equal GC and sensory evaluation. The results showed that theweighted grade analysis was more reliable in as sessing actual expression of apple quality.3. Sugar component and organic acid content of Fuji apples from different origins are different.There were fructose, glucose and sucrose in sugar component of Fuji apples, and there were malic acid,tartaric acid, citric acid, oxalic acid, lactic acid and acetic acid. The highest percentage of fructosecontent to total sugar content is Shannxi Fuji, sucrose content of total sugar20.12%~38.43%, total sugarglucose content of14.29%~28.47%. The highest percentage of malic acid to total acid was LiaoningFuji, and was94.52%. Others were80.52%~90.36%. The highest percentage of tartaric acid wasShandong Fuji, and was10.41%. Others were1.66%~5.03%. The result showed that the malic acid wasthe main organic acid in Fuji apples.4. There was correlation between sugar component and organic acid of Fuji apples from differentorigins. There were significant positive correlations between glucose and acetic acid, sucrose and totalsugar, and sucrose and total acid. Malic acid and citric acid, and fructose and lactic acid both hadsignificant negative correlation. Total sugar and total acid content had significant positive correlation.5. Aroma components of Fuji were mainly composed of esters, alkanes and olefine. Types andcontents of aroma components of Fuji in different origin were different. There were7common aromacompounds in Fuji.The components of alpha.-farnesene and1-butanol,2-methyl-, acetate, which werehigher among the7aroma compounds, could be guided as the quality evaluation indicators of Fuji.