Establishment and verification of a comprehensive evaluation model for quality of fresh Chinese olive

Abstract: 【Objective】Chinese olives are one of the local produces in Fujian province. As of 2015, the area of olive cultivation and production of Fujian province accounts for about 60% of all the country, planting area up to 10 070 hectares, with an annual output of up to 88 000 tons, the vast majority of olive varieties because of bitter taste are not suitable for direct eating and can only be used for processing, there's a great shortage of varieties with good quality for fresh eating. It is an important part of breeding and fruit selection to make a reasonable evaluation of fruit quality. How to evaluate the quality of different varieties of fresh Chinese olive is an urgent problem to be solved. Therefore, through the analysis of the quality of fresh Chinese olive, the evaluation model was established to evaluate the quality of fresh Chinese olive.【Methods】With the 12 Chinese olive varieties as materials:‘Changying'‘Zilaiyuan'‘Deshi'‘Matouzhong'‘Qinglan No.1'‘Meipu No.2'‘Linfengzhong'‘Zhulan'‘Ajiangzhong'‘Gongben'‘Liuzuben'and‘Xiaxiben', based on boxplot method to eliminate the abnormal data, quality indicators of evaluation fresh olives were selected according to the coefficient of variation, correlation analysis, and principal component analysis, and also established fresh olive quality models by using AHP, and combined with sensory evaluation to verify the analysis.【Results】 (1) As for 12 Chinese olive varieties of the 11 quality indicators, the coefficient of variation is greater than 10% of the index of fruit weight, fruit shape index, titrat-able acid, total soluble sugar, total polyphenols, total flavonoids, total free amino acid. In order to make the analysis of the quality index more reasonable, the box line graph method was used to eliminate all the quality indexes of‘Zilaiyuan'‘Changying'‘Meipu No.2'and‘Zhulan'. (2) From the relevant data analysis, fruit shape indexes and total soluble sugars were negatively correlated (r=-0.714) , fruit shape indexes and total polyphenols were positively correlated (r=0.762) , although the coefficient of variation of fruit shape indexes was 11.61%. But the different olive varieties of the fruit indexes evaluation criteria are inconsistent, so fruit shape indexes from this study are not as a fresh olive core indicator. There was a significant positive correlation between edible rate and soluble total sugar (r=0.786) , significant negative correlation between edible rate and total polyphenol (r=-0.714) . The edible rates can reflect that whether the fruit of the variety is suitable for processing and has no effect on the olive flavors. The total polyphenols and the soluble total sugar have a very significant negative phase (r=-0.976) . In summary, total polyphenols and soluble sugars are suitable as a judge of fresh olive varieties indicators. The results of the principal component analysis showed that the cumulative contribution rate of the first four main components was82.303% and the characteristic were more than 1, indicated that the first four principal components could represent the vast majority of original information of the original 11 quality indexes. The first principal components are mainly fruit shape indexes, edible rates, soluble solids, soluble total sugars and total polyphenols information in the fruits, the second is mainly the hue angle, total flavonoids and total free amino acids information, the third is mainly the moisture content information, the fourth is mainly the single fruit weight and the titration acids information. When the coefficient of variation less than 10% is not suitable as the core indexes of the evaluation, the total flavonoids belong to a class of total polyphenols, so we regard the total polyphenols as an evaluation index, single fruit weight has little effect on the quality of fresh olives. In summary, the final selection of four fresh olive evaluation of the core indicators are soluble sugar, total polyphenols, total free amino acids and titratable acids. A comprehensive evaluation model for quality of fresh Chinese olives was established by using AHP. The results were as follows: Y=0.417*total polyphenol +0.417*soluble total sugar +0.109*titratable acid +0.056 total free amino acid. (3) The use of force determines the weight of each factor of fresh Chinese olive method to determine the fruit scar (0.1) , fruit uniformity (0.1) , fruit shape (0.05) , fruit color (0.05) , crisp (0.1) , sweet after taste (0.15) , acerbity (0.15) , slag (0.1) , delicate (0.1) and aroma (0.1) . The above 10 factors were evaluated for fresh Chinese olives. The results showed that the fruit scales of the eight samples had a high degree of fitting with the results of the sensory evaluation, and the feasibility of using the model for the evaluation of fresh olives quality was proved.【Conclusion】The comprehensive model of the quality of fresh Chinese olives can be used as a fuzzy integrated evaluation for the mining of olive resources, which can also effectively reduce the influence of subjective factors and improve the quality of fresh Chinese olive.