Main nutritional quality and principal component analysis of bramley apples with different pollination varieties

Authors

DING Qian, College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; Tianjin Engineering Research Center of Agricultural Products Processing, Tianjin 300384, China
SHI Yu, College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; Tianjin Engineering Research Center of Agricultural Products Processing, Tianjin 300384, China
ZHEN Runying, College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin 300384, China; Tianjin Engineering Research Center of Agricultural Products Processing, Tianjin 300384, China

Abstract

The differences of the main nutrient quality of bramley apples under different pollination conditions respectively with the pollen of First red, Dahongrong, MOLEX, Red Fuji, Gala and Grieve were analyzed in this experiment, and the natural pollination was used as control. The results showed that the contents of total sugar, VC, flavonoids, protein, ash and polyphenols among bramley apples with different pollination varieties reached significant or extremely significant levels; three principal components be selected in this experiments, and the cumulative percent of that three principal components reached 85.072% respectively. It was considered that pollination varieties could affect the nutritional quality of bramley apple based on the results of each index, combined with membership function and principal component analysis; the nutritional quality of tested‘Bramley’apples be ranked from high to low were Red Fuji, Dahongrong, MOLEX, First red, Gala, natural and Grieve.

Publication Date

4-28-2018

First Page

54

Last Page

57

DOI

10.13652/j.issn.1003-5788.2018.04.010

Recommended Citation

Qian, DING; Yu, SHI; and Runying, ZHEN (2018) "Main nutritional quality and principal component analysis of bramley apples with different pollination varieties," Food and Machinery: Vol. 34: Iss. 4, Article 10.
DOI: 10.13652/j.issn.1003-5788.2018.04.010
Available at: https://www.ifoodmm.cn/journal/vol34/iss4/10

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