Articles
Multivariate analysis and evaluation of fruit quality of different sweet cherry cultivars
Article number
1408_64
Pages
475 – 484
Language
English
Abstract
In order to study the differences of fruit quality indexes of different sweet cherry cultivars, determine the representative quality indexes and screen the cultivars with good quality, 12 sweet cherry resources were used as materials to describe the appearance and sensory indexes such as fruit shape, pericarp color, pericarp thickness, pulp color, juice amount, fresh-eating maturity period, fruit development period, and flavor.
The single fruit weight, fruit size, kernel fresh weight, soluble solids content, soluble sugar content, and titratable acid content were measured.
The fruit shape index, edible rate, sugar-acid ratio, and solid-acid ratio were calculated.
The correlation analysis and principal component analysis of quality indexes were carried out.
The results showed that the fruit shape of the 12 sweet cherry accessions was mostly heart-shaped, and the pericarp was mostly red.
Most of the sweet cherry accessions had thick pericarp, storage-resistant, juice-rich, sweet or sour-sweet flavor, and the flesh color was mostly red or yellow-white.
The fruit development period was 43-57 days.
The difference coefficients of single fruit weight, kernel fresh weight, soluble solid content, soluble sugar content, titratable acid content, sugar-acid ratio and solid-acid ratio of 12 sweet cherry resources were large, indicating that these indexes were quite different among cultivars, and the variation coefficient of edible rate was the smallest.
The correlation analysis results showed that single fruit weight and longitudinal diameter, single fruit weight and transverse diameter, single fruit weight and lateral diameter, longitudinal diameter and lateral diameter, longitudinal diameter and edible rate, transverse diameter and lateral diameter were significantly positively correlated.
A total of four principal components were extracted by principal component analysis, namely, quality factor, fruit shape factor, edible factor and flavor factor.
The cumulative variance contribution rate was 95.071%, which contained most of the index information.
The quality evaluation factors of sweet cherry resources were simplified into five key indexes, namely, single fruit weight, fruit shape index, fruit core weight, titratable acid and soluble sugar.
This study provides references for cherry breeding and cherry quality evaluation.
The single fruit weight, fruit size, kernel fresh weight, soluble solids content, soluble sugar content, and titratable acid content were measured.
The fruit shape index, edible rate, sugar-acid ratio, and solid-acid ratio were calculated.
The correlation analysis and principal component analysis of quality indexes were carried out.
The results showed that the fruit shape of the 12 sweet cherry accessions was mostly heart-shaped, and the pericarp was mostly red.
Most of the sweet cherry accessions had thick pericarp, storage-resistant, juice-rich, sweet or sour-sweet flavor, and the flesh color was mostly red or yellow-white.
The fruit development period was 43-57 days.
The difference coefficients of single fruit weight, kernel fresh weight, soluble solid content, soluble sugar content, titratable acid content, sugar-acid ratio and solid-acid ratio of 12 sweet cherry resources were large, indicating that these indexes were quite different among cultivars, and the variation coefficient of edible rate was the smallest.
The correlation analysis results showed that single fruit weight and longitudinal diameter, single fruit weight and transverse diameter, single fruit weight and lateral diameter, longitudinal diameter and lateral diameter, longitudinal diameter and edible rate, transverse diameter and lateral diameter were significantly positively correlated.
A total of four principal components were extracted by principal component analysis, namely, quality factor, fruit shape factor, edible factor and flavor factor.
The cumulative variance contribution rate was 95.071%, which contained most of the index information.
The quality evaluation factors of sweet cherry resources were simplified into five key indexes, namely, single fruit weight, fruit shape index, fruit core weight, titratable acid and soluble sugar.
This study provides references for cherry breeding and cherry quality evaluation.
Publication
Authors
Y.Q. Tian, K. Li, X.P. Zhang, G.W. Nie
Keywords
sweet cherry, fruit, quality, correlation analysis, principal analysis
Groups involved
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