CAJ | 학술논문

　　为科学评价苹果品种的鲜榨汁加工适宜性，以122个单果质量在100 g以上的品种为对象，运用相关分析、因子分析、概率分级、层次分析、K-均值聚类、判别分析等方法建立苹果品种鲜榨汁加工适宜性评价技术。结果表明：果实与鲜榨汁间可滴定酸含量、可溶性固形物含量、可溶性糖含量、固酸比和糖酸比5项指标均呈极显著相关，相关系数分别为0.8967、0.9393、0.8413、0.9036和0.9099。果实可溶性固形物含量、固酸比、出汁率、单宁含量等4项指标被确定为苹果品种鲜榨汁加工适宜性评价指标。4项指标均划分为服从或近似服从正态分布的5级，即极低、低、中、高和极高。根据指标权重和指标分级标准，建立了4项指标的评分标准。建立的苹果品种鲜榨汁加工适宜性判别函数有极高的判别准确性，正确判别率达到94.74%（建模样本）和96.55%（检验样本）。筛选出的58个优良品种中，红富士、乔纳金、津轻等43个品种适于加工鲜榨汁，澳洲青苹、红玉、金冠等15个品种极适于加工鲜榨汁。
　　위과학평개평과품충적선자즙가공괄의성，이122개단과질량재100 g이상적품충위대상，운용상관분석、인자분석、개솔분급、층차분석、K-균치취류、판별분석등방법건립평과품충선자즙가공괄의성평개기술。결과표명：과실여선자즙간가적정산함량、가용성고형물함량、가용성당함량、고산비화당산비5항지표균정겁현저상관，상관계수분별위0.8967、0.9393、0.8413、0.9036화0.9099。과실가용성고형물함량、고산비、출즙솔、단저함량등4항지표피학정위평과품충선자즙가공괄의성평개지표。4항지표균화분위복종혹근사복종정태분포적5급，즉겁저、저、중、고화겁고。근거지표권중화지표분급표준，건립료4항지표적평분표준。건립적평과품충선자즙가공괄의성판별함수유겁고적판별준학성，정학판별솔체도94.74%（건모양본）화96.55%（검험양본）。사선출적58개우량품충중，홍부사、교납금、진경등43개품충괄우가공선자즙，오주청평、홍옥、금관등15개품충겁괄우가공선자즙。
To establish a scientific evaluation technique of fresh juice-processing suitability of apple cultivars, fruit and fresh juice of one hundred and twenty-two apple cultivars with a fruit mass above 100 g were studied. Fruits were harvested in the National Germplasm Repository of Pear and Apple (Xingcheng, China) and juiced by a household juicer. Correlation analysis was used to analyze the correlation between fruit and fresh juice. Evaluation indices of the fresh juice-processing suitability of apple cultivars were screened by factor analysis and graded by probability distribution, and their weight was decided by analytic hierarchy process. Discrimination functions of fresh juice-processing suitability of apple cultivars were established by K-means cluster and discriminant analysis. The results showed that each index of titratable acidity, total soluble solid, soluble sugar, ratio of total soluble solid to titratable acidity, and ratio of soluble sugar to titratable acidity of fruit was in highly significant correlation with that of fresh juice, and the correlation coefficients were 0.8967, 0.9393, 0.8413, 0.9036, and 0.9099, respectively. Four indices of fruit, including total soluble solid, ratio of total soluble solid to titratable acidity, juice ratio, and tannin content, were chosen as evaluation indices of fresh juice-processing suitability of apple cultivars. Each of them was divided into five grades (that is lower, low, medium, high, and higher) which were normally distributed or near normally distributed, and their grading standards were established. Using index weight and grading standards, the scoring standards of four evaluation indices were established. The established five discrimination functions of fresh juice-processing suitability of apple cultivars had satisfactory recognition accuracy of up to 94.74%(modeling samples) and 96.55%(test samples). And these functions are, in order, y1=-897.41+28.19x1+21.33x2+28.31x3+22.88x4, y2=-1085.31+30.84x1+23.72x2+31.47x3+23.84x4, y3=-1247.35+33.18x1+25.45x2+33.39x3+26.08x4, y4=-1391.64+35.06x1+26.95x2+35.35x3+26.99x4, and y5= -1642.16 + 38.57x1+ 29.25x2+ 38.05x3+ 28.52x4 (x1~x4 present score of total soluble solid, ratio of total soluble solid to titratable acidity, juice ratio, and tannin content, respectively). Among fifty-eight selected cultivars, forty-three cultivars (Red Fuji, Jonagold, Tsugaru, etc.) were suitable for fresh juice-processing, and other fifteen cultivars (Granny Smith, Jonathan, Golden Delicious, etc.) were highly suitable for fresh juice-processing.