Selection Of Evaluation Indicators For Pickling Quality Of Radish

Radish is an important vegetable crop in China,which is deeply loved by the majority of consumers.Processing radish into different products by means of pickling can not only solve the problem of difficult preservation of fresh samples after centralized harvesting,reduce storage costs,but also avoid the low sales price caused by a large number of listing and improve the added value of products.If you want to process high-quality products,you first need to have scientific evaluation standards.At present,the evaluation of Radish Quality is almost sensory evaluation,which is greatly affected by the subjective factors of the evaluators.In order to provide a more scientific and objective evaluation method,this study took 30 radish materials with different skin color and meat color as the research object,and measured13 indexes of fresh samples and 9 indexes of pickled products.After the data were standardized and normalized,the quality evaluation models of fresh samples and "fresh samples + dried radish" were established by using principal component analysis combined with descriptive analysis and correlation analysis.The model was verified by stepwise regression and the radish materials were scored.In addition,the sensory evaluation of pickled dried radish was carried out,and the correlation between the sensory evaluation results and the prediction model was analyzed.Through analysis,this study mainly draws the following conclusions:1.The analysis of fresh radish samples showed that the coefficient of variation of each index was more than 10%.Among the 30 radish materials,the coefficient of variation of pectinase activity was the largest,75.28%,and the coefficient of variation of root bark thickness was the smallest,17.17%.Through correlation analysis,it is concluded that there are 7 indicators with correlation at the level of 0.01 and 7 indicators with correlation at the level of 0.05.The evaluation model of fresh radish samples was established by principal component analysis and verified by stepwise regression method,r = 0.99.Six core indexes for evaluating fresh radish samples were selected,which were hardness,cellulase,soluble sugar,peroxidase,root bark thickness and free amino acid.2.The same mathematical statistical analysis method was used to evaluate the quality of pickled dried radish.It was concluded that the coefficient of variation of various indexes of pickled dried radish was more than 20%,and the index with the largest coefficient of variation was pectinase activity,which was 70.06%.Through correlation analysis,it is concluded that there are 3 indicators with correlation at the level of 0.01 and 4 indicators with correlation at the level of 0.05.3.Combined with 13 fresh sample indexes of radish,9 indexes of pickled radish and 6flavor indexes,the quality of pickled radish was comprehensively evaluated.The prediction model of quality evaluation was obtained by principal component analysis and stepwise regression: y = 0.495 × Soluble solids(fresh sample)+ 0.421 × Peroxidase(fresh sample)+0.453 × Soluble sugar(dried radish)+ 0.235 × Cellulose(fresh sample)– 0.324 × VC(dried radish)+ 0.275 × Amino acid(fresh)+ 0.181 × Amylase(fresh sample)– 0.125 × Root bark thickness(fresh sample).By analyzing the prediction model and sensory score results,r =0.93 is obtained,which shows that the model has certain reliability.