Comprehensive Evaluation and Analysis of Passion Fruit in Different Frame Modes

ZHANG Limin; PENG Xi; CAI Guojun; ZHANG Sunjian; WU Yinghai; LI Anding

doi:10.13386/j.issn1002-0306.2021010027

Volume 42 Issue 21

Oct. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(21): 33-40. > DOI: 10.13386/j.issn1002-0306.2021010027

ZHANG Limin, PENG Xi, CAI Guojun, et al. Comprehensive Evaluation and Analysis of Passion Fruit in Different Frame Modes[J]. Science and Technology of Food Industry, 2021, 42(21): 33−40. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010027.

Citation:

PDF (2244 KB)

Comprehensive Evaluation and Analysis of Passion Fruit in Different Frame Modes

1.
Institute of Mountain Resources, Guizhou Academy of Sciences, Guiyang 550001, China
2.
Institute of Biology, Guizhou Academy of Sciences, Guiyang 550009, China

More Information

Received Date: January 08, 2021
Available Online: August 31, 2021

Graphical Abstract

Abstract

Abstract

In order to select the best frame modes of passion fruit, five typical frames were selected in this study: hedge single-layer frame (FBSD), hedge double-layer frame (FBSS), wide-narrow row single-layer frame (KZHD), wide-narrow row double-layer frame (KZHS), flat shed vertical frame (PPJ). Through the analysis and comparison of the difference of yield and nutritional components of passion fruit, and the multivariate statistical analysis method (PCA) was used for principal component analysis and comprehensive evaluation. The results showed that the yield of passion fruit was the highest under FBSS and KZHS, and the yield per mu was 1156.48 kg and 1035.13 kg, respectively. There was no significant difference in the appearance quality of passion fruit among different frame modes, and the sugar-acid ratio of passion fruit in FBSD, FBSS, KZHD, KZHS and PPJ were 2.89, 2.45, 2.72, 2.46 and 2.26, respectively. The contents of total amino acid (TAA), essential amino acid (EAA) and flavor amino acid (FAA) in FBSD were the highest, which were 1366.60, 369.64 and 799.50 mg/100 g, respectively. The content of essential amino acids accounted for 27.05% of the total amino acids. The contents of total amino acid (TAA) and flavor amino acid (FAA) in FBSS were the lowest, which were 948.54 and 549.68 mg/100 g, respectively, and the content of essential amino acids was 29.61%. The contents of sweet amino acids and acidity amino acids in the five frame modes accounted for 37.09%~41.08% and 58.92%~62.91% of the flavor amino acids, respectively. Four principal component factors were extracted from 39 indexes by PCA, and the contribution rate of cumulative variance was 100.0%. According to the contribution rate of variance of four principal components, a comprehensive evaluation model was established to calculate the comprehensive total scores of different frame modes, and the order was FBSD (2.097)>KZHD (1.836)>FBSS (1.589)>KZHS (1.476)>PPJ (1.229). It showed that among the five frame modes, FBSD was the best frame modes in the process of passion fruit planting. This study can lay a theoretical foundation for the popularization and application of passion fruit.
- passion fruit,
- frame modes,
- nutritional components,
- principal component analysis,
- comprehensive evaluation

FullText(HTML)

References (38)

References

[1]	Oliveira G A, Castilhos F, Renard M C, et al. Comparison of NIR and MIR spectroscopic methods for determination of individual sugars, organic acids and carotenoids in passion fruit[J]. Food Research International,2014,60:154−162. doi: 10.1016/j.foodres.2013.10.051
[2]	陆慧宁, 任三香. 黄果西番莲与紫果西番莲的香气成分比较[J]. 分析实验室,2001,20(supplement 1):81−83. [Chen H N, Ren S X. Comparison of the aroma of passion fruit of yellow and purple[J]. Analytical Laboratory,2001,20(Supplement 1):81−83.
[3]	赵瑞瑞. 紫果西番莲叶抗焦虑活性成分的研究[D]. 广州: 华南理工大学, 2011. Zhao R R. Study on the anti-anxiety active components in the leaves of Passion flower[D]. Guangzhou: South China University of Technology, 2011.
[4]	Robert E S, Kenji H, Rosana M F, et al. Evaluation of the effects of passion fruit peel flour (Passiflora edulis for flavicarpa) on metabolic changes in HIV patients with lipodystrophy syndrome secondary to antiretroviral therapy[J]. Revista Brasileira de Farmacognosia,2016,12(3):420−426.
[5]	邝瑞彬, 杨护, 魏岳荣, 等. 广东省百香果产业现状与发展对策[J]. 广东农业科学,2019,46(9):165−172. [Kuang R B, Yang H, Wei Y R, et al. The present situation and development countermeasures of passion fruit industry in Guangdong province[J]. Guangdong Agricultural Sciences,2019,46(9):165−172.
[6]	郭靖, 陈于陇, 王萍, 等. 百香果采后特性与保鲜技术研究进展[J]. 食品与发酵工业,2020:1−7. [Guo J, Chen Y L, Wang P, et al. Research progress on postharvest characteristics and preservation technology of passion fruit[J]. Food and Fermentation Industries,2020:1−7.
[7]	陈蔚辉, 李昶炎, 黄俊生, 等. 不同品种百香果品质评价及质构分析[J]. 韩山师范学院学报,2020,41(3):53−60. [Chen W H, Li C Y, Huang J S, et al. Quality evaluation and texture analysis of passion fruit of different varieties[J]. Journal of Hanshan Normal University,2020,41(3):53−60. doi: 10.3969/j.issn.1007-6883.2020.03.011
[8]	潘葳, 刘文静, 韦航, 等. 不同品种百香果果汁营养与香气成分的比较[J]. 食品科学,2019,40(22):277−286. [Pan W, Liu W J, Wei H, et al. Comparison of nutrition and aroma components of passion fruit juice of different varieties[J]. Food Science,2019,40(22):277−286. doi: 10.7506/spkx1002-6630-20181218-201
[9]	邝瑞彬, 孔凡利, 魏岳荣, 等. 百香果果汁营养特性分析与评价[J]. 食品工业科技,2021,42(9):1−16. [Kuang R B, Kong F L, Wei Y R, et al. Analysis and evaluation of nutritional characteristics of passion fruit juice[J]. Food Industry Technology,2021,42(9):1−16.
[10]	朱洁, 张丽敏, 李安定, 等. 两个品种百香果营养成分比较分析[J]. 湖北农业科学,2017,56(13):2476−2478. [Zhu J, Zhang L M, Li A D, et al. Comparative analysis of nutrient components of two passion fruit varieties[J]. Hubei Agricultural Sciences,2017,56(13):2476−2478.
[11]	田青兰, 吴艳艳, 张英俊, 等. ‘台农1号’西番莲的成花坐果特性及与气象因子的关系[J]. 果树学报,2020,37(9):1358−1370. [Tian Q L, Wu Y Y, Zhang Y J, et al. Flower-forming and fruit-setting characteristics of Passion flower 'Tainong 1' and their relationship with meteorological factors[J]. Journal of Fruit Science,2020,37(9):1358−1370.
[12]	李朝能. 百香果高产高效栽培技术初步研究[J]. 中国园艺文摘,2018,34(6):30−33. [Li C N. Preliminary study on high yield and high efficiency cultivation technique of Passion fruit[J]. Chinese Horticultural Abstracts,2018,34(6):30−33. doi: 10.3969/j.issn.1672-0873.2018.06.009
[13]	张文娟. 百香果种植技术[J]. 河北果树,2016(1):41−43. [Zhang W J. Passion fruit planting techniques[J]. The Fruit Trees in Hebei,2016(1):41−43. doi: 10.3969/j.issn.1006-9402.2016.01.022
[14]	黄春亮, 梁敏利, 黄立平, 等. 贵港地区富硒百香果生产技术及其病虫害防治[J]. 广西植保,2018,31(2):15−17. [Huang C L, Liang M L, Huang L P. et al. The production technology and disease and pest control of rich selenium in guihong area[J]. Guangxi eppo,2018,31(2):15−17.
[15]	王晓慧. 线性判别分析与主成分分析及其相关研究评述[J]. 中山大学研究生学刊(自然科学、医学版),2007:50−61. [Wang X H. Linear discriminant analysis and principal component analysis and their related research review[J]. Graduate Journal of Sun Yat-sen University (Natural Science and Medicine),2007:50−61.
[16]	Yang F, Huang X, Zhang C, et al. Amino acid composition and nutritional value evaluation of Chinese chestnut (Castanea mollissima Blume) and its protein subunit[J]. RSC Advances,2018,8(5):2653−2659. doi: 10.1039/C7RA13007D
[17]	Rodriguez R Y, Rocha C M., Teixeira J A, et al. Valorization of passion fruit stalk by the preparation of cellulose nanofibers and immobilization of trypsin[J]. Fibers and Polymers,2020,21(12):2807−2816. doi: 10.1007/s12221-020-1342-2
[18]	Zhang L M, Peng X, Li A D, et al. Study on fertilizer requirement and fertilization technology of passion fruit in guizhou karst mountainous area[J]. International Journal of Education and Economics,2020,3(4):17−20.
[19]	杨玲, 张彩霞, 康国栋, 等. ‘华红’苹果果肉的流变特性及其主成分分析[J]. 中国农业科学,2015,48(12):2417−242. [Yang L, Zhang C X, Kang G D, et al. Rheological properties and principal component analysis of 'Huahong' apple Pulp[J]. Chinese Agricultural Sciences,2015,48(12):2417−242. doi: 10.3864/j.issn.0578-1752.2015.12.015
[20]	苟小菊, 田由, 郭玉蓉, 等. 不同成熟期苹果品种非浓缩还原汁品质评价与分析[J]. 中国农业科学,2018,51(19):3778−3790. [Gou X J, Tian Y, Guo Y R, et al. Quality evaluation and analysis of non-concentrated reducing juice of Apple varieties at different ripening stages[J]. Chinese Agricultural Sciences,2018,51(19):3778−3790. doi: 10.3864/j.issn.0578-1752.2018.19.014
[21]	刘伟, 张群, 李志坚, 等. 不同品种黄花菜游离氨基酸组成的主成分分析及聚类分析[J]. 食品科学,2019,40(10):243−250. [Liu W, Zhang Q, Li Z J, et al. Principal component analysis and cluster analysis of free amino acids in different daylilies[J]. Food science,2019,40(10):243−250. doi: 10.7506/spkx1002-6630-20180523-336
[22]	杨永涛, 潘思源, 靳欣欣, 等. 不同品种核桃的氨基酸营养价值评价[J]. 食品科学,2017,38(13):207−212. [Yang Y T, Pan S Y, Jin X X, et al. Evaluation of nutritional value of amino acids in different varieties of Walnut[J]. Food Science,2017,38(13):207−212. doi: 10.7506/spkx1002-6630-201713034
[23]	李笑梅, 邢竺静, 赵廉诚, 等. 基于主成分与聚类分析法的制备豆浆用大豆的品质指标综合评价[J]. 食品科学,2020,41(15):64−71. [Li X M, Xing Z J, Zhao L C, et al. Comprehensive evaluation of quality index of soybean for soybean milk preparation based on principal component analysis and cluster analysis[J]. Food Science,2020,41(15):64−71. doi: 10.7506/spkx1002-6630-20190809-105
[24]	刘玉花, 宋江峰, 李大婧, 等. 即食玉米加工用品种筛选的主成分分析法[J]. 食品科学,2010,31(9):71−73. [Liu Y H, Song J F, Li D J, et al. Principal component analysis method for variety selection for ready-to-eat maize processing[J]. Food Science,2010,31(9):71−73.
[25]	王益民, 张珂, 许飞华. 不同品种枸杞子营养成分分析及评价[J]. 食品科学,2014,35(1):34−38. [Wang Y M, Zhang K, Xu F H. Analysis and evaluation of nutrient components in Fructus lycii of different varieties[J]. Food Science,2014,35(1):34−38. doi: 10.7506/spkx1002-6630-201401007
[26]	袁启凤, 陈楠, 马玉华, 等. 不同架式栽培对台农1号百香果果实品质和产量的影响[J]. 南方农业学报,2020,51(7):1576−1583. [Yuan Q F, Chen N, Ma Y H, et al. Effects of different frame cultivation on fruit quality and yield of Passion fruit No. 1[J]. Journal of Southern Agriculture,2020,51(7):1576−1583. doi: 10.3969/j.issn.2095-1191.2020.07.009
[27]	Li C M, Hao J E, Zhong H Z, et al. Aroma componentsat various stages of litchi juice processing[J]. Journal of the Science of Food and Agriculture,2009,89(14):2405−2414. doi: 10.1002/jsfa.3736
[28]	程明明, 黄苇. 西番莲果皮中膳食纤维的降脂保肝及润肠通便功能[J]. 食品科学,2017,38(11):202−207. [Chen M M, Huang W. Passion fruit peel dietary fiber to reduce fat, protect liver and moisten bowel bowel function[J]. Food Science,2017,38(11):202−207. doi: 10.7506/spkx1002-6630-201711032
[29]	郭艳峰, 李晓璐, 杨得坡, 等. 不同品种百香果的挥发性成分分析研究[J]. 中国南方果树,2019,48(6):59−63. [Guo Y F, Li X L, Yang D P, et al. Study on volatile Components of passion fruit of different varieties[J]. Fruit trees of South China,2019,48(6):59−63.
[30]	Nerdy N, Kiking R. Hepatoprotective activity and nephroprotective activity of peel extract from three varieties of the passion fruit (Passiflora sp. ) in the Albino rat[J]. Open access Macedonian Journal of Medical Sciences,2019,7(4):536−542. doi: 10.3889/oamjms.2019.153
[31]	Zhu J, Long X, Zhao H H, et al. Comparative analyses on nutritional ingredients of two cultivars of Passion fruit[J]. Agricultural Science & Technology,2017,18(10):1941−1943.
[32]	杨月欣. 《中国食物成分表》标准版第6版第一二册出版[J]. 营养学报,2019,41(5):426. [Yang Y X. Food Composition Table of China, Standard Edition, 6th Edition, Volume 1 and 2 was published[J]. Journal of nutrition,2019,41(5):426.
[33]	Jain S H, Purohit S Kr, Kumar D, et al. Passion fruit seed extract as an antioxidant additive for biodiesel; shelf life and consumption kinetics[J]. Fuel,2020:289−294.
[34]	Lin Y P, An F P, He H, et al. Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing[J]. Food Hydrocolloids,2020:1−14.
[35]	FAO/WTO. Energy and protein requirements[J]. FAO Nutrition meeting report series,1973:52−63.
[36]	卢冉, 王炳智, 田英姿. 不同品种杏仁氨基酸组成分析及综合评价[J]. 食品科学,2020:1−11. [Lu R, Wang B Z, Tian Y Z. Analysis and comprehensive evaluation of amino acid composition of different varieties of Almond[J]. Food Science,2020:1−11. doi: 10.7506/spkx1002-6630-20190127-346
[37]	吴莹莹, 鲍大鹏, 王瑞娟, 等. 6种市售工厂化栽培金针菇的氨基酸组成及蛋白质营养评价[J]. 食品科学,2018,39(10):263−268. [Wu Y Y, Bao D P, Wang R J, et al. Evaluation of amino acid composition and protein nutrition of six commercially cultivated flammulina velutilus l doi: 10.7506/spkx1002-6630-201810040 J]. Food Science,2018,39(10):263−268. doi: 10.7506/spkx1002-6630-201810040
[38]	Akanbi B O, Bodunbino D, Olayanju S. Phytochemical screening and antibacterial activity of Passiflora edulis[J]. Researcher,2011,3(5):9−12.

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	杨宇恒，郑宇航，王文卓，刘芳，张新笑，孙芝兰. 真空包装鸡肉肠产气微生物分离鉴定及胀袋原因探析. 肉类研究. 2024(04): 36-42 .
2.	胡文静，刘小雪，梁栋，焦凌霞. 肌苷对酸土脂环酸芽孢杆菌生长及生物膜形成的影响. 中国食品学报. 2023(09): 242-251 .
3.	许育民，任兰兰，张颖，刘亚慧，王海花，张晓静，张晓峰. 抗食源性病原菌细菌素的筛选及特性研究. 食品安全质量检测学报. 2022(04): 1170-1175 .
4.	刘小杰，舒志成，赵志红，左迪. 调节血脂保健粥的研制. 食品工业科技. 2021(22): 240-245 . 本站查看