Factor Analysis Of Local Quality Characteristics Of Red Fuji Apple

Due to the influence of factors such as geographical location and climate,the quality of Red Fuji varies with different regions.At present,the research on the quality characteristics of Red Fuji in each production area is not clear,and the development of the brand advantage of the production area is hindered.Therefore,this experiment will conduct sensory analysis(appearance,texture,taste,aroma),phy-chemical indicators(crude fiber,total sugar,total acid,minerals)of five Fuji apples from Aksu,Jingning,Zhaotong,Luochuan,and Sanmenxia),volatile component test analysis,and through the analysis of variance to obtain the characteristics of five regions of Red Fuji,further in-depth understanding of the different characteristics of red Fuji apples in different regions,in order to improve the competitiveness of Red Fuji apples in various production areas,exerting and protecting the brand advantages of the origin,and promoting the long-term development of the Red Fuji industry in each production area.The result is as follows:(1)Through the recruitment,screening and training of personnel,a sensory evaluation group of 7 preferred evaluators was formed,and a suitable QDA analysis method for Red Fuji was established,including descriptive words,reference objects,5-point scale and evaluation order,etc.,Get 14 parameters that match the sensory sense of Red Fuji apple,which are flesh color,sweet core,nasal-fruity,nasal-herbaceous,nasal-floral,retro-fruity,retro-herbaceous,sweet,sour,hardness,crunchiness,fibrousness,graininess and flouriness.Through analysis,the outstanding sensory characteristics of the red Fuji apples in the five production areas are obtained.The performance is as follows: Red Fuji in the Aksu region generally has a sweet core,rich fruit and floral aromas,strong and sweet and balanced sweetness,and a hard texture.The fruit color is red and yellow Inclusions,with granular fruit rust on the surface,flat fruits and severe skewness;Red Fuji in Zhaotong area has a rich botanical odor,the taste is powdery and grainy,the overall fruit color is dark red,and the surface of the peel is small and mixed Granular fruit rust,round fruit shape;Red Fuji tastes sweeter in Jingning area,but weaker than Aksu area,and powdery is only weaker than Zhaotong area,the fruit color is mostly red,the fruit is round,without obvious slope;The red rich in Luochuan area is relatively brittle,the fruit color is flocculent red stripes,the fruit is relatively round,and there is no obvious slope;the color of red Fuji flesh in Sanmenxia region is light yellow to off-white,the fiber is strong,and the fruit color is uniform flocculent red Stripes,with a small amount of yellow,and small granular rust on the surface of the peel.The fruit is round but has slopes.(2)The physicochemical index concentrations of red Fuji apples in 5 producing areas were significantlydifferent(p<0.05),and the physicochemical characteristics of red Fuji apples from different producing areas were obtained.The total sugar concentration of Red Fuji in Aksu is the highest(8.59 ? 1.61%),and the total acid concentration of Red Fuji in Jingning is the highest(0.38 ? 0.17%).The results of sugar-acid ratio in each production area were as follows: the sugar-acid ratio in Zhaotong area was the highest(43.38?16.94%),the lowest in Jingning area(21.62?5.44%),and the sugar-acid ratio in Aksu,Sanmenxia and Luochuan areas was gentle.Red Fuji has the highest crude fiber concentration in Aksu(0.20 ? 0.04%).Among the mineral elements,the K concentration in the Sanmenxia area was significantly higher than that in other areas(995.61?193.30 mg/kg);for the Ca concentration,the concentration in the Sanmenxia area was significantly higher than that in other areas(178.80 ? 11.74 mg/kg);the concentration for Mg The highest area is Aksu(47.66 ? 9.67 mg/kg);for the concentration of P,the Aksu production area has the highest concentration(94.66?20.78 mg/kg).(3)Through GC-MS detection,a total of 80 volatile components were identified,including 29 esters,18 alcohols,11 aldehydes,2 ketones,6 terpenes,4 volatile acids,and 8 benzenes.Species,2 other species,and 39 volatile components common to all regions.Based on the comparative analysis of the sensory evaluation score of the nose fragrance and the OAV value of the volatile components(OAV?1),it is found that the fruity aroma is the characteristic aroma of Red Fuji,the Jingning apple shows a strong fruity aroma,and the botanical aroma in the Zhaotong area is outstanding,Aksu region has the strongest floral fragrance.