Research On The Quality Evaluation Method For Fresh And Juice Of Different Peach Cultivars

In this study, quality attributes of fifty-five peach cultivars in China were investigated, includingsensory, physico-chemical and nutritional indicators and processing quality. Coefficient of variationanalysis, univariate analysis and correlation analysis of evaluation indicators were used to analyse thedata. The core indicators were identified by Principal Component Analysis (PCA) and Cluster Analysis,and the weights of core indicators were estimated by Analytic Hierarchy Process (AHP).“Reasonableness and Satisfaction Index” and Multi-value Theory were applied to establish the qualityevaluation model of raw peach and peach juices for white-flesh peaches, yellow-flesh peaches,nectarines and flat peaches. The aim of this study was to provide reference for breeding and selectingsuitable cultivars for juice processing.Based on the results of analysis of variance (ANOVA), correlation analysis (CA), principalcomponent analysis (PCA) and system cluster analysis (SCA), the core indicators selected for rawpeaches and peach juices were as follows:(1) The core quality evaluation indicators of white-flesh peaches were SSC/TA, peel-a*, peel-L*,pulp-firmness, weight, moisture, pectin, crude firber and ascorbic acid. The core quality evaluationindicators of yellow-flesh peaches were SSC/TA, SSC, peel-a*, pulp-firmness, weight, pectin, pH, totalphenolics and Na.The core quality evaluation indicators of nectarines were SSC, pulp-firmness, pulp-L*,SSC/TA, pectin, total phenolics, and crude firber. The core quality evaluation indicators of flat peacheswere SSC/TA, peel-firmness, weight, peel-L*, crube fiber and Ca.(2) The core quality evaluation indicators of white-flesh peach juices were SSC/TA, juice yield,L*, browning index, total phenolics, and ascorbic acid. The core quality evaluation indicators ofyellow-flesh peach juices were SSC/TA, juice yield, b*, browning index and total phenolics. The corequality evaluation indicators of nectarine juices were SSC/TA, juice yield, L*, browning index, ascorbicacid and TA. The core quality evaluation indicators of flat peach juices were SSC/TA, juice yield,browning index and total phenolics.The weights of core indicators were estimated by Analytic Hierarchy Process (AHP). The qualityevaluation model of different peachesand juices established by “Reasonableness and Satisfaction Index”and Multi-value Theory were as follows:(1) The quality evaluation model of white-flesh peaches was: Ya=0.275×M (SSC/TA)+0.190×M(peel-a*)+0.187×M (peel-L*)+0.124×M (pulp-firmness)+0.083×M (weight)+0.056×M (moisture)+0.039×M (pectin)+0.027×M (crude firber)+0.019×M (ascorbic acid). The quality evaluation model ofyellow-flesh peaches was Yb=0.275×M (SSC/TA)+0.190×M (SSC)+0.187×M (peel-a*)+0.124×M(pulp-firmness)+0.083×M (weight)+0.056×M (pectin)+0.039×M (pH)+0.027×M (total phenolics)+0.019×M (Na). The quality evaluation model of nectarines was Yc=0.354×M (SSC)+0.247×M(pulp-firmness)+0.167×M (pulp-L*)+0.113×M (SSC/TA)+0.061×M (pectin)+0.037×M (totalphenolics)+0.021×M (crude fiber). The quality evaluation model of flat peaches was Yd=0.416×M (SSC/TA)+0.264×M (peel-firmnes)+0.144×M (weight)+0.088×M (peel-L*)+0.058×M (moisture)+0.029×M (Ca).(2) The quality evaluation model of white-flesh peach juices was Ye=0.316×M (SSC/TA)+0.316×M (juice yield)+0.198×M (L*)+0.095×M (browning index)+0.048×M (total phenolics)+0.025×M (ascorbic acid). The quality evaluation model of yellow-flesh peach juices was Yf=0.356×M(SSC/TA)+0.331×M (juice yield)+0.193×M (b*)+0.081×M (browning index)+0.039×M (totalphenolics). The quality evaluation model of nectarine juices was Yg=0.315×M (SSC/TA)+0.315×M(juice yield)+0.201×M (L*)+0.093×M (browning index)+0.046×M (ascorbic acid)+0.030×M (TA).The quality evaluation model of flat peach juices was Yh=0.377×M (SSC/TA)+0.377×M (juice yield)+0.195×M (browning index)+0.093×M (total phenolics).