Articles
SYNTHETICAL EVALUATION OF THE FRUIT QUALITY OF ‘DONGZAO’ ADVANCED SELECTIONS USING ANALYTIC HIERARCHY PROCESS AND GREY RELATIONAL GRADE ANALYSIS
Article number
940_28
Pages
213 – 220
Language
English
Abstract
In this study, we introduced an effectively synthetical evaluation method of Dongzao fruit quality and provided theoretical evidence in evaluating Dongzao advanced selections.
There were totally 20 Dongzao advanced selections and one control measured for synthetical evaluation, including 20 characteristics of three quality aspects such as fruit nutrition, texture and appearance.
Based on these traits, a synthetical evaluation hierarchy model of Dongzao fruit quality was designed, containing aim layer, rule layer and index layer.
Then one matrix of the rule layer and three matrixes of the index layer were established with Yaahp 0.5.0 software which could integrate the opinions of many jujube experts and the calculation method of the analytic hierarchy process (AHP). The weight values of different indexes for synthetically evaluating the fruit quality of Dongzao were obtained as the output results of the software.
The maximal value of ten indexes (sugar, SSC, Vc, TA, edible ratio, water content, flesh chroma, pericarp break force, pericarp brittleness and fruit weight) and the minimal value of ten indexes (pericarp break distance, pericarp toughness, maximal flesh firmness, mean flesh firmness, fruit shape index, pericarp chroma, coefficient variation of fruit weigh, fruit shape index, pericarp chroma and flesh chroma) from the data matrix of Dongzao fruit quality were defined as the reference variety of grey relational grade analysis system (GRGA). The synthetical evaluation values of the Dongzao advanced selections were calculated using the following formula:
There were totally 20 Dongzao advanced selections and one control measured for synthetical evaluation, including 20 characteristics of three quality aspects such as fruit nutrition, texture and appearance.
Based on these traits, a synthetical evaluation hierarchy model of Dongzao fruit quality was designed, containing aim layer, rule layer and index layer.
Then one matrix of the rule layer and three matrixes of the index layer were established with Yaahp 0.5.0 software which could integrate the opinions of many jujube experts and the calculation method of the analytic hierarchy process (AHP). The weight values of different indexes for synthetically evaluating the fruit quality of Dongzao were obtained as the output results of the software.
The maximal value of ten indexes (sugar, SSC, Vc, TA, edible ratio, water content, flesh chroma, pericarp break force, pericarp brittleness and fruit weight) and the minimal value of ten indexes (pericarp break distance, pericarp toughness, maximal flesh firmness, mean flesh firmness, fruit shape index, pericarp chroma, coefficient variation of fruit weigh, fruit shape index, pericarp chroma and flesh chroma) from the data matrix of Dongzao fruit quality were defined as the reference variety of grey relational grade analysis system (GRGA). The synthetical evaluation values of the Dongzao advanced selections were calculated using the following formula:
Authors
Q.H. Ma, L.S. Liang, Q. Li, G.X. wang
Keywords
Zizyphus jujube Mill. ‘Dongzao’, selection, hierarchy model, AHP analysis, GRGA system
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