Yu Yiping, Yang Guang, Sun Lanying, Song Xingshun, Bao Yihong, Luo Ting, Wang Jinling
School of Forestry, Northeast Forestry University, No. 26, Hexing St., Harbin 150040, China.
Institute of Rural Revitalization Science and Technology, Heilongjiang Academy of Agricultural Science, No. 800, Chuangxinsan St., Harbin 150027, China.
Foods. 2022 Oct 16;11(20):3232. doi: 10.3390/foods11203232.
Red raspberry is a kind of fruit with high nutritional values. To evaluate the comprehensive quality of 24 red raspberry varieties in Northeast China, physicochemical properties, bioactive compounds and sensory characteristics were measured, followed by principal component analysis (PCA) and cluster analysis (CA). Altogether, eight important property indexes for processing attributes were selected out using PCA, including titratable acidity (TAC), sugar-acid ratio (SAR), pH, length, diameter, weight, sucrose and citric acid. Six individual sugars, including l-rhamnose monohydrate, fructose, glucose, sucrose, maltose and d-trehalose anhydrous, as well as eight organic acids, including oxalic acid, tartaric acid, malic acid, α-ketoglutaric acid, lactic acid, citric acid, fumaric acid and succinic acid, were identified in red raspberry. The two main clusters according to individual sugar, organic acids and SAR indicated that varieties including 'European red', 'DNS9', 'Bulgaskc', 'Canby' and 'Samodiva' were suitable for fresh-eating or processing to juice or other products directly because they had suitable SAR; other varieties with relatively low SAR were unsuitable for fresh-eating and need to adjust their excessive sour taste during processing.
红树莓是一种营养价值很高的水果。为了评估中国东北地区24个红树莓品种的综合品质，对其理化性质、生物活性成分和感官特性进行了测定，随后进行了主成分分析（PCA）和聚类分析（CA）。通过主成分分析共选出8个重要的加工属性指标，包括可滴定酸度（TAC）、糖酸比（SAR）、pH值、长度、直径、重量、蔗糖和柠檬酸。在红树莓中鉴定出6种单糖，包括一水L-鼠李糖、果糖、葡萄糖、蔗糖、麦芽糖和无水D-海藻糖，以及8种有机酸，包括草酸、酒石酸、苹果酸、α-酮戊二酸、乳酸、柠檬酸、富马酸和琥珀酸。根据单糖、有机酸和糖酸比划分的两个主要类别表明，包括“欧洲红”“DNS9”“布尔加斯克”“坎比”和“萨莫迪瓦”在内的品种适合直接鲜食或加工成果汁或其他产品，因为它们具有合适的糖酸比；其他糖酸比相对较低的品种不适合鲜食，在加工过程中需要调整其过重的酸味。
