• 基础研究 •

### 鲜食百香果果实品质综合评价模型的建立及应用

1. （福建农林大学园艺学院，福建 福州 350002）
• 出版日期:2020-07-15 发布日期:2020-07-29
• 基金资助:
福建省现代农业产业技术体系建设专项（闽财指[2019]897号）；中央引导地方科技发展专项（2017L3001）

### Establishment and Application of Comprehensive Evaluation Model for Quality of Fresh Passion Fruit

MA Wenxia, NI Yujie, XIE Qian, HE Shumin, YE Qinghua, YE Jun, CHEN Qingxi

1. (College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China)
• Online:2020-07-15 Published:2020-07-29

Abstract: In order to correctly evaluate the quality of fresh passion fruit, quality indicators of passion fruit from Guangxi and Fujian provinces were determined and the core indicators were identified by variation analysis, correlation analysis and principal component analysis. Subsequently, the weights of these indicators were determined by the analytic hierarchy process to establish a comprehensive evaluation model for the quality of fresh passion fruit by grey relational analysis. The model was validated by comparison with sensory evaluation. The results showed that single fruit mass (X1), the proportion of edible parts (X2), sugar-acid ratio (X3) and total flavonoids content (X4) were the core indexes for quality evaluation of fresh passion fruit. The established model was described as follows: the weighted gray correlation degree of passion fruit varieties (lines) = 0.418 1 X1 + 0.222 6 X2 + 0.249 7 X3 + 0.109 6 X4. A comparison of the sensory evaluation results with the model prediction values showed a correlation coefficient of 0.97, indicating that the model will provide a scientific basis for comprehensive quality evaluation of fresh passion fruit.