Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste:67 germplasm native to Northeast China

作     者：Mengting Song Heran Xu Guang Xin Changjiang Liu Xiaorong Sun Yinhong Zhi Bin Li Yixiao Shen Mengting Song;Heran Xu;Guang Xin;Changjiang Liu;Xiaorong Sun;Yinhong Zhi;Bin Li;Yixiao Shen

作者机构：College of Food ScienceShenyang Agricultural UniversityShenyang 110866China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2022年第11卷第2期

页      面：393-404页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 083203[工学-农产品加工及贮藏工程] 

基　　金：supported by Special Scientific Research Fund of Agricultural Public Welfare Profession of China[grant number 200903013] Liaoning Province,Shenyang Agricultural University,high-end talent introduction fund project[grant number SYAU20160003] 

主　　题：Actinidia arguta Electronic tongue analysis Cluster analysis Principal component analysis Comprehensive quality 

摘      要：Actinidia arguta is a berry fruit with high nutritional *** evaluate the comprehensive quality,the fruit weight,titratable acid(TAC),soluble solids(SSC),vitamin C,mineral elements,and taste value of67 accessions of *** were measured,and sensory attributes including olfactive intensity,juiciness,sweetness,sourness,and astringency were *** analysis was carried out based on mineral elements,and principal component analysis(PCA)was used for comprehensive score *** result demonstrated that fruit weight ranged from 3.5 g to 24.2 g,SSC ranged from 11.94%to 20.56%,TAC ranged from 0.15%to 1.20%,and vitamin C ranged from 3.51 g/kg to 230.76 g/kg(fresh weight)among the tested *** were significant differences in sourness,sweetness,bitterness,and umami among the 67 accessions based on electronic tongue analysis,and this result was rapidly and objectively characterized by the sensory *** dendrogram was obtained and clustered the accessions into two major clusters,and five principal components were extracted by ***,the information provided by this study identified the 10 best germplasm resources for fresh-eating and processing *** can provide theoretical reference for nutritional efficacy evaluation and food development of ***.