Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China

Actinidia arguta is a berry fruit with high nutritional values. To evaluate the comprehensive quality, the fruit weight, titratable acid (TAC), soluble solids (SSC), vitamin C, mineral elements, and taste value of 67 accessions of A. arguta were measured, and sensory attributes including olfactive i...

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Autores principales:	Mengting Song, Heran Xu, Guang Xin, Changjiang Liu, Xiaorong Sun, Yinhong Zhi, Bin Li, Yixiao Shen
Formato:	article
Lenguaje:	EN
Publicado:	KeAi Communications Co., Ltd. 2022
Materias:	Actinidia arguta Electronic tongue analysis Cluster analysis Principal component analysis Comprehensive quality Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/648d5978bf01442594085ad41300e376
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spelling	oai:doaj.org-article:648d5978bf01442594085ad41300e3762021-11-28T04:32:14ZComprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China2213-453010.1016/j.fshw.2021.11.020https://doaj.org/article/648d5978bf01442594085ad41300e3762022-03-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2213453021001166https://doaj.org/toc/2213-4530Actinidia arguta is a berry fruit with high nutritional values. To evaluate the comprehensive quality, the fruit weight, titratable acid (TAC), soluble solids (SSC), vitamin C, mineral elements, and taste value of 67 accessions of A. arguta were measured, and sensory attributes including olfactive intensity, juiciness, sweetness, sourness, and astringency were assessed. Cluster analysis was carried out based on mineral elements, and principal component analysis (PCA) was used for comprehensive score ranking. The result demonstrated that fruit weight ranged from 3.5 g to 24.2 g, SSC ranged from 11.94% to 20.56%, TAC ranged from 0.15% to 1.20%, and vitamin C ranged from 3.51 g/kg to 230.76 g/kg (fresh weight) among the tested samples. There were significant differences in sourness, sweetness, bitterness, and umami among the 67 accessions based on electronic tongue analysis, and this result was rapidly and objectively characterized by the sensory assessment. The dendrogram was obtained and clustered the accessions into two major clusters, and five principal components were extracted by PCA. Overall, the information provided by this study identified the 10 best germplasm resources for fresh-eating and processing fruits. It can provide theoretical reference for nutritional efficacy evaluation and food development of A. arguta.Mengting SongHeran XuGuang XinChangjiang LiuXiaorong SunYinhong ZhiBin LiYixiao ShenKeAi Communications Co., Ltd.articleActinidia argutaElectronic tongue analysisCluster analysisPrincipal component analysisComprehensive qualityNutrition. Foods and food supplyTX341-641ENFood Science and Human Wellness, Vol 11, Iss 2, Pp 393-404 (2022)
institution	DOAJ
collection	DOAJ
language	EN
topic	Actinidia arguta Electronic tongue analysis Cluster analysis Principal component analysis Comprehensive quality Nutrition. Foods and food supply TX341-641
spellingShingle	Actinidia arguta Electronic tongue analysis Cluster analysis Principal component analysis Comprehensive quality Nutrition. Foods and food supply TX341-641 Mengting Song Heran Xu Guang Xin Changjiang Liu Xiaorong Sun Yinhong Zhi Bin Li Yixiao Shen Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China
description	Actinidia arguta is a berry fruit with high nutritional values. To evaluate the comprehensive quality, the fruit weight, titratable acid (TAC), soluble solids (SSC), vitamin C, mineral elements, and taste value of 67 accessions of A. arguta were measured, and sensory attributes including olfactive intensity, juiciness, sweetness, sourness, and astringency were assessed. Cluster analysis was carried out based on mineral elements, and principal component analysis (PCA) was used for comprehensive score ranking. The result demonstrated that fruit weight ranged from 3.5 g to 24.2 g, SSC ranged from 11.94% to 20.56%, TAC ranged from 0.15% to 1.20%, and vitamin C ranged from 3.51 g/kg to 230.76 g/kg (fresh weight) among the tested samples. There were significant differences in sourness, sweetness, bitterness, and umami among the 67 accessions based on electronic tongue analysis, and this result was rapidly and objectively characterized by the sensory assessment. The dendrogram was obtained and clustered the accessions into two major clusters, and five principal components were extracted by PCA. Overall, the information provided by this study identified the 10 best germplasm resources for fresh-eating and processing fruits. It can provide theoretical reference for nutritional efficacy evaluation and food development of A. arguta.
format	article
author	Mengting Song Heran Xu Guang Xin Changjiang Liu Xiaorong Sun Yinhong Zhi Bin Li Yixiao Shen
author_facet	Mengting Song Heran Xu Guang Xin Changjiang Liu Xiaorong Sun Yinhong Zhi Bin Li Yixiao Shen
author_sort	Mengting Song
title	Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China
title_short	Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China
title_full	Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China
title_fullStr	Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China
title_full_unstemmed	Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China
title_sort	comprehensive evaluation of actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to northeast china
publisher	KeAi Communications Co., Ltd.
publishDate	2022
url	https://doaj.org/article/648d5978bf01442594085ad41300e376
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Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China

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