Development of a model for quality evaluation of litchi fruit

摘要: Sensory quality of litchi fruit is closely related to the appearance, flavor and nutritional quality. Principle component analysis (PCA) multi-linear regression (MLR) were performed select crucial factors in determining sensory quality, then a mathematical model was established evaluate evaluation value conducted by trained panel while sixteen instrumental parameters used, including color (L^*, a^* b^*), single weight (SFW), total soluble solids (TSS), pH, crude protein (CP), vitamin C (Vc), titratable acid (TA), glucose, fructose, sucrose, malic (MA), tartaric, edible rate (ER), juice yield (JY). The PCA result demonstrated that six principle components exhibited high relationship with sweet sour degrees, color, ER, TSS, Vc, CA JY, which accounted for 82.359% original variables, MLR results indicated SFW, TA, a^*, ER. predicted validity Q"L"O"O^2=0.603>0.5 leave-one-out cross validation. Cluster used cultivars suitable eating can provided guide production breeding.