Quality evaluation of different table grape based on principal component analysis

Authors

PAN Zhao, Food Science and Engineering, Central South Forestry University of Science and Technology University, Changsha, Hunan 410004, China; Grain and Oil Processing and Quality Control of Collaborative Innovation Center in Hunan Province, Changsha, Hunan 410004, China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China
ZHOU Wenhua, Food Science and Engineering, Central South Forestry University of Science and Technology University, Changsha, Hunan 410004, China; Grain and Oil Processing and Quality Control of Collaborative Innovation Center in Hunan Province, Changsha, Hunan 410004, China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China
XIAO Yuehuizi, Food Science and Engineering, Central South Forestry University of Science and Technology University, Changsha, Hunan 410004, China; Grain and Oil Processing and Quality Control of Collaborative Innovation Center in Hunan Province, Changsha, Hunan 410004, China; Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China

Abstract

The study was to accurately evaluate the quality of table grape,18 different varieties of table grapes were selected. 14 basic quality indicators were measured and analyzed by sensory scores and correlation analysis. Principal component analysis was employed to build a composite score mathematical model. The results showed that there was a significant difference in the quality indexes among different grape varieties, among them, hardness difference was largest (coefficient of variation is 51.18%). Correlation analysis showed that there was an independence and a certain degree of correlation between indicators. Principal component analysis was extracted from 4 principal component factors, and cumulative contribution rate reached 88.63%. The comprehensive score comfirmed that the best grape was Black Grape, Shine-Musca, Wink and Jumeigui; The quality of Kyoho Grape, Ruby Seedless and Gold finger were relatively poor.

Publication Date

9-28-2018

First Page

139

Last Page

146

DOI

10.13652/j.issn.1003-5788.2018.09.029

Recommended Citation

Zhao, PAN; Wenhua, ZHOU; and Yuehuizi, XIAO (2018) "Quality evaluation of different table grape based on principal component analysis," Food and Machinery: Vol. 34: Iss. 9, Article 29.
DOI: 10.13652/j.issn.1003-5788.2018.09.029
Available at: https://www.ifoodmm.cn/journal/vol34/iss9/29

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