Comprehensive evaluation method for kiwi fruit quality

Abstract

The invention discloses a comprehensive evaluation method for kiwi fruit quality, and relates to the technical field of fruit quality evaluation.The method comprises the steps that all quality indexes of kiwi fruits are obtained; performing normalization processing on each quality index to obtain a normalized value of each quality index; based on the normalized value of each quality index, adopting SPSSAU software to carry out entropy weight method analysis to obtain a weight coefficient of each quality index; performing classification based on the attribute of each quality index to obtain an attribute category to which each quality index belongs; performing analytic hierarchy process according to the attribute category to which each quality index belongs, and obtaining the relative weight of the attribute category to which each quality index belongs; and calculating a comprehensive evaluation score of the kiwi fruit quality based on the normalized value of each quality index, the weight coefficient of each quality index and the relative weight of the attribute category to which each quality index belongs. According to the method, the accuracy and scientificity of kiwi fruit quality evaluation can be effectively improved.

Description

Technical Field

[0001] The present application relates to the technical field of fruit quality evaluation, and in particular to a comprehensive evaluation method for kiwifruit quality. Background Art

[0002] With the continuous development of society and the continuous improvement of people's living standards, consumers' choices for fruit quality tend to be more high-quality, diversified and distinctive. Therefore, the evaluation of fruit quality needs to be considered from many aspects. Fruit quality evaluation consists of two aspects: subjective evaluation and objective evaluation. The objective aspect is determined by the basic attributes of the elements that constitute the fruit quality, and the subjective aspect is the consumer's requirements for fruits based on certain social and economic conditions. Usually, the planting end pays more attention to yield, quality, and ease of management, while the consumer end pays more attention to appearance, nutrition, flavor, taste, safety, etc. Therefore, in order to achieve "seamless connection" between the planting end and the consumer end, a comprehensive fruit quality evaluation system based on the combination of subjective and objective factors is essential. Quality indicators are objective quality measurement standards, which are the basis for providing technical guidance and quality control for producers, while sensory evaluation is a subjective personal experience, involving consumers' feelings and opinions. In the comprehensive fruit quality evaluation system based on the combination of subjective and objective factors, objective quality indicators and subjective sensory evaluation methods complement each other.

[0003] In the evaluation of kiwifruit fruit quality, existing technologies mostly use principal component analysis, cluster analysis and other methods to conduct objective statistical analysis of quality indicators to complete the evaluation, and pay more attention to the collection and analysis of quality indicator data; or only complete it through subjective sensory evaluation, which is easily affected by individual subjective factors. A single evaluation method makes the evaluation results of fruit quality inaccurate and not comprehensive enough. Therefore, there is an urgent need for a comprehensive evaluation method of kiwifruit fruit quality that combines objectivity and subjectivity. Summary of the invention

[0004] The purpose of this application is to provide a comprehensive evaluation method for kiwifruit fruit quality, which can effectively improve the accuracy and scientificity of kiwifruit fruit quality evaluation.

[0005] To achieve the above objectives, this application provides the following solutions:

[0006] The present application provides a comprehensive evaluation method for kiwifruit fruit quality, comprising:

[0007] Obtain various quality indicators of kiwifruit;

[0008] Normalizing each quality index to obtain a normalized value of each quality index;

[0009] Based on the normalized values ​​of each quality index, the entropy weight method was used to analyze the weight coefficient of each quality index using SPSSAU software;

[0010] Classify the attributes of each quality indicator to obtain the attribute category to which each quality indicator belongs; the attribute category to which each quality indicator belongs is an appearance category, a nutrition category, a flavor category, a sweetness category or a sourness category;

[0011] According to the attribute category to which each quality indicator belongs, a hierarchical analysis is performed to obtain the relative weight of the attribute category to which each quality indicator belongs;

[0012] The comprehensive evaluation score of kiwifruit fruit quality was calculated based on the normalized value of each quality index, the weight coefficient of each quality index and the relative weight of the attribute category to which each quality index belonged.

[0013] Optionally, the quality indicators include dry matter, soluble solids, soluble sugars, solid-acid ratio, sugar-acid ratio, ascorbic acid, total phenols, total flavonoids, glucose, fructose, sucrose, titratable acid, quinic acid, malic acid, citric acid, longitudinal diameter, transverse diameter, lateral diameter, fruit shape index and single fruit weight.

[0014] Optionally, the normalizing the quality indicators to obtain normalized values ​​of the quality indicators specifically includes:

[0015] Based on the influence of each quality index on the quality of kiwifruit, each quality index is divided into positive influence index, negative influence index or neutral index.

[0016] When the quality index is a positive impact index, the formula is used Perform normalization processing to obtain the normalized value of the positive impact index;

[0017] When the quality index is a negative impact index, the formula is used Perform normalization processing to obtain the normalized value of the negative impact indicator;

[0018] When the quality index is a central index, the formula is used Perform normalization processing to obtain the normalized value of the central tendency index; among them, y ij is the normalized value of the jth quality index of the i-th variety of kiwifruit; x ij is the measured value of the jth quality index of the i-th variety of kiwifruit; minx ij and maxx ij are the minimum and maximum values ​​of the j-th quality index of all varieties of kiwifruit, respectively; k is the average value of the measured values ​​of the j-th quality index of the ith variety of kiwifruit.

[0019] Optionally, the positive influencing indicators include dry matter, soluble solids, soluble sugars, solid-acid ratio, sugar-acid ratio, ascorbic acid, total phenols, total flavonoids, glucose, fructose and sucrose; the negative influencing indicators include titratable acid, quinic acid, malic acid and citric acid; the central tendency indicators include longitudinal diameter, transverse diameter, lateral diameter, fruit shape index and single fruit weight.

[0020] Optionally, the appearance categories include longitudinal diameter, transverse diameter, lateral diameter, fruit shape index and single fruit weight; the nutritional categories include ascorbic acid, total phenols and total flavonoids; the flavor categories include solid-acid ratio, sugar-acid ratio and dry matter; the sweetness categories include soluble solids, soluble sugars, glucose, fructose and sucrose; the acidity categories include titratable acid, quinic acid, malic acid and citric acid.

[0021] Optionally, performing hierarchical analysis according to the attribute categories to which each quality indicator belongs to obtain the relative weight of the attribute category to which each quality indicator belongs, specifically includes:

[0022] According to the attribute categories to which each quality indicator belongs, hierarchical analysis is performed, and the relative importance of the attribute categories to which each quality indicator belongs is compared two by two to determine the judgment matrix;

[0023] Calculate the eigenvector of the judgment matrix and perform consistency check based on the eigenvector;

[0024] Based on the feature vectors that meet the consistency test, the entropy weight method is used to analyze the SPSSAU software to obtain the relative weight of the attribute category to which each quality indicator belongs.

[0025] Optionally, the comprehensive evaluation score of kiwifruit fruit quality is calculated based on the normalized value of each quality index, the weight coefficient of each quality index and the relative weight of the attribute category to which each quality index belongs, specifically including:

[0026] Calculate the product of the normalized value of each quality indicator, the weight coefficient of the corresponding quality indicator, and the relative weight of the attribute category to which the corresponding quality indicator belongs, and obtain the comprehensive evaluation score of each quality indicator;

[0027] The comprehensive evaluation scores of all quality indicators were added together to obtain the comprehensive evaluation score of kiwifruit fruit quality.

[0028] According to the specific embodiments provided in this application, this application discloses the following technical effects:

[0029] The present application provides a comprehensive evaluation method for kiwifruit fruit quality. According to the entropy weight method analysis of the normalized values ​​of each quality index by using SPSSAU software, the weight coefficient of each quality index is obtained, and the hierarchical analysis is performed on the attribute category to which each quality index belongs, and the relative weight of the attribute category to which each quality index belongs is obtained. A scientific and reasonable kiwifruit fruit quality evaluation system jointly constructed by the objective evaluation based on the entropy weight method and the subjective evaluation based on the hierarchical analysis method is provided, which can effectively improve the accuracy and scientificity of the kiwifruit fruit quality evaluation, and has important guiding significance for the scientific introduction of kiwifruit varieties. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0031] Figure 1 A schematic diagram of the process of the comprehensive evaluation method for kiwifruit fruit quality provided in this application. DETAILED DESCRIPTION

[0032] The following will be combined with the drawings in the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0033] In order to make the above-mentioned objects, features and advantages of the present application more obvious and easy to understand, the present application is further described in detail below in conjunction with the accompanying drawings and specific implementation methods.

[0034] like Figure 1 As shown, the present application discloses a comprehensive evaluation method for kiwifruit fruit quality, comprising:

[0035] Step 1: Obtain various quality indicators of kiwifruit.

[0036] Specifically, it is first necessary to obtain healthy kiwifruit fruits of different varieties whose comprehensive quality is to be evaluated.

[0037] As a specific embodiment, the selected fruits to be evaluated are 4-year-old kiwifruit of different varieties (Hongyang, Donghong, Qihong, Hongshi No. 2, Wanhong, Honghua, Chuhong, Zaoxian, Yunhai No. 1, Fenghuang No. 1, Yixiang, Lushanxiang, Kuimi, Jinfeng, Jinyan, Jinmei, Jintao, Jinyuan, Wuzhi No. 3, Huayou, Cuiyu, Jinshi No. 1, Jinguo, G3, G9, Miliang No. 1, Jinkui, Xuxiang, Cuixiang, Qinmei, Guichang and Hayward) grafted on the 'Jinkui' rootstock. The test trees grow well and are cultivated in horizontal sheds. When the soluble solid content of the kiwifruit fruit reaches 6%-7%, it is harvested, and healthy fruits of uniform size and without mechanical damage are selected and placed in a 20°C constant temperature box for softening. The fruit hardness is about 1.0 kg·cm -2 It is in edible state.

[0038] Then, the quality indexes were determined according to the fruit characteristics of kiwifruit, and the values ​​of the quality indexes of each variety of kiwifruit were measured.

[0039] As a specific embodiment, the quality indexes of kiwifruit fruits measured include the longitudinal diameter, transverse diameter, lateral diameter, fruit shape index, single fruit weight, dry matter, soluble solids, soluble sugar, solid-acid ratio, sugar-acid ratio, ascorbic acid, total phenol, total flavonoids, glucose, fructose, sucrose, titratable acid, quinic acid, malic acid, and citric acid. After the fruits of different varieties of kiwifruit are harvested, the longitudinal diameter, transverse diameter, and lateral diameter are measured using a digital display vernier caliper; the single fruit weight is weighed using an electronic balance; and the dry matter content of the fruit is determined using a drying method. The purpose of picking edible fruits is to detect other quality indicators: using a digital refractometer (Atago PAL-1) to measure the soluble solid content, using anthrone colorimetry to detect soluble total sugar, using titration to detect titratable acid content, solid-acid ratio is expressed as the ratio of soluble solids to titratable acid, sugar-acid ratio is expressed as the ratio of soluble total sugar to titratable acid, using an ultraviolet spectrophotometer to detect total phenol and total flavonoid content, using high performance liquid chromatography to detect sucrose, glucose, fructose, ascorbic acid, quinic acid, malic acid and citric acid content. In this way, the quality indicators of kiwifruit were obtained.

[0040] Step 2: Normalize each quality indicator to obtain the normalized value of each quality indicator.

[0041] Specifically, normalization processing is performed according to the values ​​of the quality indicators of all varieties of kiwifruit fruits, so as to obtain the weight coefficient of each quality indicator of each variety of kiwifruit fruits according to the normalized value of each quality indicator.

[0042] First, according to the tendency of each quality index to affect fruit quality, dry matter, soluble solids, soluble sugar, solid-acid ratio, sugar-acid ratio, ascorbic acid, total phenol, total flavonoids, glucose, fructose, and sucrose were classified as positive influencing indexes; titratable acid, quinic acid, malic acid, and citric acid were classified as negative influencing indexes; longitudinal diameter, transverse diameter, lateral diameter, fruit shape index, and single fruit weight were classified as neutral influencing indexes. Then, normalization was performed according to the quality indexes with different influencing factors, as follows:

[0043] When it is determined that the quality index has a positive impact on the quality of kiwifruit, the quality index is normalized using formula (1):

[0044]

[0045] When it is determined that the quality index has a negative impact on the quality of kiwifruit, the quality index is normalized using formula (2):

[0046]

[0047] When the quality index is determined to be a median index for kiwifruit fruit quality, the quality index is normalized using formula (3):

[0048]

[0049] Among them, y ij is the normalized value of the jth quality index of the i-th variety of kiwifruit; x ij is the measured value of the jth quality index of the i-th variety of kiwifruit; minx ij and maxx ij are the minimum and maximum values ​​of the j-th quality index of all varieties of kiwifruit, respectively; k is the average value of the measured values ​​of the j-th quality index of the ith variety of kiwifruit.

[0050] Step 3: Based on the normalized values ​​of each quality index, the entropy weight method is used to analyze the SPSSAU software to obtain the weight coefficient of each quality index.

[0051] After normalizing the quality index of each variety of kiwifruit, the normalized values ​​of each quality index are input into SPSSAU software for entropy weight analysis, and the weight coefficient of each quality index is output. As a specific embodiment, the normalized values ​​of each quality index and the corresponding weight coefficient are shown in Table 1.

[0052] Table 1 Normalized values ​​of each quality index and corresponding weight coefficients

[0053]

[0054]

[0055]

[0056]

[0057] Step 4: Classify based on the attributes of each quality indicator to obtain the attribute category to which each quality indicator belongs.

[0058] Specifically, the kiwifruit fruit quality indicators are classified into appearance category, nutrition category, flavor category, sweetness category or acidity category according to their respective attribute categories (characteristics). As a specific embodiment, according to the respective attribute characteristics of each quality indicator, the longitudinal diameter, transverse diameter, lateral diameter, fruit shape index and single fruit weight are classified as indicators of the appearance category; ascorbic acid, total phenols and total flavonoids are classified as indicators of the nutrition category; solid acid ratio, sugar acid ratio and dry matter are classified as indicators of the flavor category; soluble solids, soluble sugar, glucose, fructose and sucrose are classified as indicators of the sweetness category; titratable acid, quinic acid, malic acid and citric acid are classified as indicators of the acidity category.

[0059] Step 5: Perform hierarchical analysis based on the attribute categories to which each quality indicator belongs, and obtain the relative weights of the attribute categories to which each quality indicator belongs.

[0060] The following method is used to perform hierarchical analysis on the attribute categories to which each quality indicator belongs, and the relative weights of the attribute categories to which each quality indicator belongs are obtained, as follows:

[0061] First, we conduct hierarchical analysis based on the attribute categories to which each quality indicator belongs, compare the relative importance of the attribute categories to which each quality indicator belongs, and determine the judgment matrix. Specifically, suppose there are n different categories of quality indicators C1, C2, ..., C n , use a ij Indicates quality index C i With C j The ratio of relative importance, and the judgment matrix A = (a ij ) n×n As a specific embodiment, n is 5, and the relative importance of the attribute category to which each quality indicator belongs is specifically shown in Table 2.

[0062] Table 2 Relative importance of attribute categories to which each quality indicator belongs

[0063] Appearance Nutrition Flavor Sweetness acidity Appearance 1.00 2.00 2.00 3.00 3.00 Nutrition 1 / 2 1.00 1.00 2.00 2.00 Flavor 1 / 2 1.00 1.00 2.00 2.00 Sweetness 1 / 3 1 / 2 1 / 2 1.00 1.00 acidity 1 / 3 1 / 2 1 / 2 1.00 1.00

[0064] Secondly, the eigenvector of the judgment matrix is ​​calculated and the consistency test is performed based on the eigenvector. Specifically, the consistency ratio CR, when CR < 0.1, it is generally considered that the judgment matrix has satisfactory consistency, and the consistency ratio CR is obtained using formula (4):

[0065]

[0066] Among them, RI is the random consistency index, which is obtained by referring to the average random consistency index table obtained by calculating the positive reciprocal matrix 1000 times in the hierarchical analysis. When n=5, RI=1.12; CI is the consistency index, which is obtained by using formula (5):

[0067]

[0068] Among them, λ max is the maximum characteristic root of the judgment matrix. When n=5, the obtained judgment matrix is ​​subjected to consistency check and the result is λ max is 5.0128. Substituting it into the above formulas (4) and (5), we can calculate CI = 0.00285 and CR < 0.1, which indicates that the judgment matrix has satisfactory consistency.

[0069] Finally, based on the eigenvector of the judgment matrix that satisfies the consistency test, the entropy weight method is analyzed using SPSSAU software to obtain the relative weight of the attribute category to which each quality indicator belongs. As a specific embodiment, the relative weight of the attribute category to which each quality indicator belongs is shown in Table 3.

[0070] Table 3 Relative weights of attribute categories to which each quality indicator belongs

[0071] variable Appearance Nutrition Flavor Sweetness acidity Relative Weight 36.84 20.64 20.64 10.94 10.94

[0072] Step 6: Calculate the comprehensive evaluation score of kiwifruit fruit quality based on the normalized value of each quality index, the weight coefficient of each quality index and the relative weight of the attribute category to which each quality index belongs.

[0073] Calculate the product of the normalized value of each quality index, the corresponding weight coefficient of the quality index, and the relative weight of the attribute category to which the corresponding quality index belongs, and obtain the comprehensive evaluation score of each quality index; add the comprehensive evaluation scores of all quality indexes to obtain the comprehensive evaluation score of kiwi fruit quality. Specifically, after multiplying the normalized values ​​of the longitudinal diameter, transverse diameter, lateral diameter, fruit shape index, and single fruit weight contained in the appearance category index with the corresponding weight coefficient of the quality index, the scores of the appearance category index of each variety of kiwi fruit are obtained by weighting, and the scores of the nutrition category index, flavor category index, sweetness category index, and acidity category index are obtained by the same method. Furthermore, the scores of the indicators of each category are multiplied by the relative weight of the attribute category to which the corresponding quality index belongs obtained by the hierarchical analysis method, and the comprehensive evaluation score of the fruit quality of each variety of kiwi fruit is obtained by weighting.

[0074] As a specific embodiment, the comprehensive evaluation score of kiwifruit fruit quality ZF=(A×2.94+B×3.67+C×5.20+D×2.94+E×1.70)×36.84+(F×3.34+G×3.25+H×4.23)×20.64+(I×5.65+J×5.59+K×5.99)×20.64+(L×4.01+M×6.53+N×9.95+O×5.82+P×6.00)×10.94+(Q×4.62+R×7.76+S×5.64+T×5.17)×10.94. The comprehensive evaluation scores of the fruit quality of different varieties of kiwifruit are shown in Table 4.

[0075] Table 4 Comprehensive evaluation scores of fruit quality of different varieties of kiwifruit

[0076]

[0077]

[0078] As can be seen from Table 4, the comprehensive evaluation scores of the fruit quality of different varieties of kiwifruit are calculated by combining the entropy weight method and the hierarchical analysis method through the comprehensive evaluation method of the kiwifruit fruit quality of the present application. The comprehensive evaluation scores of the fruit quality of different varieties of kiwifruit are ranked from high to low as follows: Hongyang, Fenghuang No. 1, Cuixiang, Hongshi No. 2, Donghong, Jinguo, Lushanxiang, Huayou, Yunhai No. 1, G3, Jinyan, G9, Qihong, Xuxiang, Jinkui, Zaoxian, Wuzhi No. 3, Cuiyu, Jinmei, Jinyuan, Kuimi, Miliang No. 1, Wanhong, Chuhong, Hayward, Jinshi No. 1, Honghua, Yixiang, Qinmei, Jinfeng, Guichang, and Jintao.

[0079] In order to verify the rationality of the results calculated by the comprehensive evaluation method of kiwifruit fruit quality in this application, an expert evaluation method based on sensory evaluation was used for evaluation and compared with the calculation results of this application, including:

[0080] Expert evaluation indexes include appearance preference, flavor preference, flavor intensity, sweetness and acidity, with a total of 5 dimensions, each dimension has a full score of 20 points, of which the weight of appearance preference is 40%, the weight of flavor preference is 20%, the weight of flavor intensity is 20%, the weight of sweetness is 10% and the weight of acidity is 10%. The sensory evaluation score is obtained by weighted calculation based on the product of the score of each dimension and the corresponding weight. Calculated by the expert evaluation method, the sensory evaluation scores from high to low are: Hongyang, Fenghuang No. 1, Donghong, Cuiyu, Hongshi No. 2, Huayou, Lushanxiang, Yunhai No. 1, Cuixiang, Qihong, G3, Jinguo, Zaoxian, Wuzhi No. 3, G9, Kuimi, Jinyan, Jinkui, Jinyuan, Jinmei, Xuxiang, Hayward, Wanhong, Miliang No. 1, Jinshi No. 1, Qinmei, Honghua, Chuhong, Yixiang, Guichang, Jintao, Jinfeng.

[0081] Furthermore, the comprehensive evaluation score of kiwifruit quality obtained by the joint analysis of this application and the sensory evaluation score of the expert evaluation method were fitted by linear regression analysis to obtain a linear regression model: comprehensive evaluation score of kiwifruit quality = -0.165 + 0.004 × sensory evaluation score. Among them, the p value of the linear regression model is 0.000, which is less than 0.01 and passed the significance test at the 1% level. At the same time, the R 2 It is 0.942, which is close to 1, indicating that the fitting effect of the linear regression model is very good. The F value of the linear regression model is 485.726, and the corresponding p value is 0.000, indicating that the linear effect of the linear regression model is significant. The above results show that the sensory evaluation score results and the comprehensive evaluation score results of the kiwi fruit quality of this application have a high degree of fit, indicating that the joint analysis model constructed by the comprehensive evaluation method of kiwi fruit quality using the entropy weight method and the hierarchical analysis method for joint analysis in this application is suitable for the comprehensive evaluation of kiwi fruit quality.

[0082] In order to compare the rationality of the evaluation results of kiwifruit fruit quality under different analysis models, the following comparative examples were used for comparison:

[0083] Comparative Example 1:

[0084] In the prior art, objective evaluation scores of the quality of kiwifruit fruits of different varieties are mostly obtained based on the entropy weight method, specifically based on the normalized values ​​of each quality index of each variety of kiwifruit fruit obtained in Table 1 in step 3 of this application and the weight coefficients of the corresponding quality indexes, to objectively evaluate the quality of each variety of kiwifruit fruit.

[0085] The product of the normalized value of each quality index and the corresponding weight coefficient is weighted to obtain the objective evaluation score of the fruit quality of each variety of kiwifruit, and the weighted calculation formula is: DF=A×2.94+B×3.67+C×5.20+D×2.94+E×1.70+F×3.34+G×3.25+H×4.23+I×5.65+J×5.59+K×5.99+L×4.01+M×6.53+N×9.95+O×5.82+P×6.00+Q×4.62+R×7.76+S×5.64+T×5.17. Among them, DF is the objective evaluation score, A is the longitudinal diameter, B is the transverse diameter, C is the lateral diameter, D is the fruit shape index, E is the single fruit weight, F is ascorbic acid, G is total phenol, H is total flavonoids, I is dry matter, J is solid acid ratio, K is sugar acid ratio, L is soluble solids, M is soluble sugar, N is glucose, O is fructose, P is sucrose, Q is titratable acid, R is quinic acid, S is malic acid, and T is citric acid. After weighting, the objective evaluation scores (objective scores) of the fruit quality of different varieties of kiwifruit are shown in Table 5.

[0086] Table 5 Objective evaluation scores of kiwifruit fruit quality of different varieties

[0087]

[0088] The objective evaluation scores of the fruit quality of different varieties of kiwifruit are as follows from high to low: Hongyang, Fenghuang No. 1, Donghong, Cuixiang, Cuiyu, Hongshi No. 2, Huayou, Jinguo, Lushanxiang, Yunhai No. 1, Qihong, Jinkui, G3, G9, Wuzhi No. 3, Jinyan, Kuimi, Zaoxian, Chuhong, Jinyuan, Xuxiang, Hayward, Miliang No. 1, Wanhong, Honghua, Jinmei, Jinshi No. 1, Qinmei, Guichang, Yixiang, Jintao, and Jinfeng.

[0089] Furthermore, the objective evaluation score of the entropy weight method and the sensory evaluation results of the expert evaluation method were fitted by linear regression analysis, and the linear regression model was obtained as follows: objective evaluation score (entropy weight method) = -1.040 + 0.022 × sensory evaluation score. Among them, the p value of the linear regression model is 0.000, which is less than 0.01 and passed the significance test at the 1% level. At the same time, the R 2 The F value of the linear regression model is 281.208, and the corresponding p value is 0.000, indicating that the linear effect of the linear regression model is significant.

[0090] However, in comparison, due to the R of the linear regression model fitted by the method of the present application, 2 The R value was 0.942, which was higher than the 0.904 of the linear regression model fitted only based on the objective evaluation scores. 2 The value is large, so the comprehensive evaluation score of kiwifruit quality obtained by the joint analysis of entropy weight method and hierarchical analysis in this application has a higher fit with the sensory evaluation result.

[0091] Comparative Example 2:

[0092] Based on the same materials and quality indicators, principal component analysis was performed using SPSSAU software, and six principal components with eigenvalues ​​greater than 1.0 were extracted. The eigenvectors, eigenvalues, contribution rates and cumulative contribution rates of these six principal components were obtained, as shown in Table 6.

[0093] Table 6 Eigenvectors, eigenvalues, contribution rates and cumulative contribution rates of the 6 principal components

[0094]

[0095]

[0096] The cumulative contribution rate of the first six principal components (eigenvalue>1) reached 78.82%, that is, these six principal components can represent 78.82% of the information of the measured kiwifruit fruits and explain most of the original information.

[0097] Furthermore, principal component analysis obtained 6 principal component scores of each quality index, and the product of each principal component score and the corresponding weight was weighted with the contribution rate corresponding to the selected principal component as the weight, and the comprehensive score Dn of the fruit quality of different varieties of kiwifruit was obtained, Dn = F1 × 0.3241 + F2 × 0.151 + F3 × 0.1011 + F4 × 0.0898 + F5 × 0.0636 + F6 × 0.0586. Among them, F1 is the score of principal component 1, F2 is the score of principal component 2, F3 is the score of principal component 3, F4 is the score of principal component 4, F5 is the score of principal component 5, and F6 is the score of principal component 7. After calculation, the comprehensive score of the fruit quality of different varieties of kiwifruit was obtained, as shown in Table 7.

[0098] Table 7 Comprehensive scores of fruit quality of different varieties of kiwifruit

[0099]

[0100]

[0101] The principal component analysis was used to obtain the comprehensive scores of fruit quality of different kiwifruit varieties, which were as follows from high to low: Hongyang, Jinguo, Fenghuang No. 1, Jinyan, G3, Jinkui, Donghong, Hongshi No. 2, Wanhong, G9, Huayou, Cuiyu, Xuxiang, Qihong, Yunhai No. 1, Zaoxian, Lushanxiang, Wuzhi No. 3, Kuimi, Hayward, Jinshi No. 1, Cuixiang, Chuhong, Qinmei, Jinyuan, Honghua, Jinfeng, Guichang, Jinmei, Miliang No. 1, Yixiang and Jintao.

[0102] Furthermore, the comprehensive score of principal component analysis and the sensory evaluation results of expert evaluation method were fitted by linear regression analysis, and the linear regression model was obtained as follows: principal component analysis final score = -4.844 + 0.071 × sensory evaluation score. Among them, the p value of the linear regression model was 0.000, which was less than 0.01 and passed the significance test at the 1% level. At the same time, the R 2 The F value of the linear regression model is 485.726, and the corresponding p value is 0.000, indicating that the linear effect of the linear regression model is significant.

[0103] In comparison, the entropy weight method alone in Comparative Example 1 and the joint analysis of the entropy weight method and hierarchical analysis of the present application have a higher degree of fit with the sensory evaluation. For the results obtained by the entropy weight method alone and the joint analysis of the entropy weight method and hierarchical analysis of the present application, the evaluation model constructed by the comprehensive evaluation method of kiwi fruit quality based on joint analysis of the present application is better, indicating that the comprehensive evaluation method of kiwi fruit quality of the present application is more suitable for the comprehensive evaluation of kiwi fruit quality.

[0104] The technical features of the above embodiments may be combined arbitrarily. To make the description concise, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0105] This article uses specific examples to illustrate the principles and implementation methods of this application. The description of the above embodiments is only used to help understand the method and core ideas of this application. At the same time, for those skilled in the art, according to the ideas of this application, there will be changes in the specific implementation methods and application scope. In summary, the content of this specification should not be understood as limiting this application.

Claims

1. A comprehensive evaluation method for kiwifruit fruit quality, characterized in that: include: Obtain various quality indicators of kiwifruit; Normalizing each quality index to obtain a normalized value of each quality index; Based on the normalized values ​​of each quality index, the entropy weight method was used to analyze the weight coefficient of each quality index using SPSSAU software; Classify the attributes of each quality indicator to obtain the attribute category to which each quality indicator belongs; the attribute category to which each quality indicator belongs is an appearance category, a nutrition category, a flavor category, a sweetness category or a sourness category; According to the attribute category to which each quality indicator belongs, a hierarchical analysis is performed to obtain the relative weight of the attribute category to which each quality indicator belongs; The comprehensive evaluation score of kiwifruit fruit quality was calculated based on the normalized value of each quality index, the weight coefficient of each quality index and the relative weight of the attribute category to which each quality index belonged.

2. The comprehensive evaluation method for kiwifruit fruit quality according to claim 1, characterized in that: The quality indicators include dry matter, soluble solids, soluble sugars, solid-acid ratio, sugar-acid ratio, ascorbic acid, total phenols, total flavonoids, glucose, fructose, sucrose, titratable acid, quinic acid, malic acid, citric acid, longitudinal diameter, transverse diameter, lateral diameter, fruit shape index and single fruit weight.

3. The comprehensive evaluation method for kiwifruit fruit quality according to claim 2, characterized in that: The normalization process of each quality index to obtain a normalized value of each quality index specifically includes: Based on the influence of each quality index on the quality of kiwifruit, each quality index is divided into positive influence index, negative influence index or neutral index. When the quality index is a positive impact index, the formula is used Perform normalization processing to obtain the normalized value of the positive impact index; When the quality index is a negative impact index, the formula is used Perform normalization processing to obtain the normalized value of the negative impact indicator; When the quality index is a central tendency index, the formula is used Perform normalization processing to obtain the normalized value of the central tendency index; among them, y ij is the normalized value of the jth quality index of the i-th variety of kiwifruit; x ij is the measured value of the jth quality index of the i-th variety of kiwifruit; minx ij and maxx ij are the minimum and maximum values ​​of the j-th quality index of all varieties of kiwifruit, respectively; k is the average value of the measured values ​​of the j-th quality index of the ith variety of kiwifruit.

4. The comprehensive evaluation method for kiwifruit fruit quality according to claim 3, characterized in that: The positive influencing indicators include dry matter, soluble solids, soluble sugars, solid-acid ratio, sugar-acid ratio, ascorbic acid, total phenols, total flavonoids, glucose, fructose and sucrose; the negative influencing indicators include titratable acid, quinic acid, malic acid and citric acid; the central tendency indicators include longitudinal diameter, transverse diameter, lateral diameter, fruit shape index and single fruit weight.

5. The comprehensive evaluation method for kiwifruit fruit quality according to claim 2, characterized in that: The appearance categories include longitudinal diameter, transverse diameter, lateral diameter, fruit shape index and single fruit weight; the nutritional categories include ascorbic acid, total phenols and total flavonoids; the flavor categories include solid-acid ratio, sugar-acid ratio and dry matter; the sweetness categories include soluble solids, soluble sugars, glucose, fructose and sucrose; the acidity categories include titratable acid, quinic acid, malic acid and citric acid.

6. The comprehensive evaluation method for kiwifruit fruit quality according to claim 1, characterized in that: The hierarchical analysis is performed according to the attribute categories to which each quality indicator belongs, to obtain the relative weights of the attribute categories to which each quality indicator belongs, specifically including: According to the attribute categories to which each quality indicator belongs, hierarchical analysis is performed, and the relative importance of the attribute categories to which each quality indicator belongs is compared two by two to determine the judgment matrix; Calculate the eigenvector of the judgment matrix and perform consistency check based on the eigenvector; Based on the feature vectors that meet the consistency test, the entropy weight method is used to analyze the SPSSAU software to obtain the relative weight of the attribute category to which each quality indicator belongs.

7. The comprehensive evaluation method for kiwifruit fruit quality according to claim 1, characterized in that: The comprehensive evaluation score of kiwifruit quality is calculated based on the normalized value of each quality index, the weight coefficient of each quality index and the relative weight of the attribute category to which each quality index belongs, specifically including: Calculate the product of the normalized value of each quality indicator, the weight coefficient of the corresponding quality indicator, and the relative weight of the attribute category to which the corresponding quality indicator belongs, and obtain the comprehensive evaluation score of each quality indicator; The comprehensive evaluation scores of all quality indicators were added together to obtain the comprehensive evaluation score of kiwifruit fruit quality.

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