Quality Evaluation of Different Varieties Peach Slices by Vacuum Freeze-drying

In order to study the quality evaluation of different varieties of freeze-dried peach slices,eleven varieties of peach were selected as the research object and the sixteen quality indexes of freeze-dried peach slices were measured. The core quality factors of freeze-dried peach slices were obtained by significance analysis,correlation analysis and principal component analysis. The quality of freeze-dried peach slices was evaluated according to quality model and comprehensive score. The results showed that the variation coefficient of vitamin C,total phenol,fructose and hardness was larger and the coefficient of variation of hemicellulose,soluble protein,yield and sucrose was less than 15%. The change of other indexes was not obvious and there were different correlations among the indexes. Through simplifying and classifying the indexes by principal component analysis,the six main components were obtained as hardness,vitamin C,total pectin,sucrose,cellulose and ΔE. By the comprehensive score and the ranking of the quality of peach slices,the peach variety most suitable for freeze-drying was violet peach and the most unfavorable for Belle and Songsen.