The Comprehensive Evaluation Analysis of the Fruit Quality in Actinidia eriantha Pollinated with Different Pollen Donors Based on the Membership Function Method

Liao, Guanglian; Jiang, Zhiqiang; He, Yanqun; Zhong, Min; Huang, Chunhui; Qu, Xueyan; Xu, Xiaobiao

doi:10.1007/s10341-021-00620-3

Cited by 7 publications

(5 citation statements)

References 30 publications

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“…According to the positive and negative influences on mulberry quality, the index data can be divided into positive indexes (soluble solid content (µ2), chewiness (µ3), and Vc (µ5)) and negative indexes (chromatic aberration (µ1) and hardness (µ4)). The fuzzy transfer matrix [20] was then built.…”

Section: Statistical Analysis Of Datamentioning

confidence: 99%

Optimization and Testing of the Technological Parameters for the Microwave Vacuum Drying of Mulberry Harvests

Cong,

Liu,

Tang

et al. 2024

Applied Sciences

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This study focuses on mitigating the decrease in the quality of mulberry after harvest and increasing the value of mulberry products through microwave vacuum drying. The effects of mulberry moisture content on texture properties were investigated, and the test method was optimized through the membership function model and the central composite technique. The influences of the material surface temperature, vacuum degree, and microwave power on the quality of instant mulberry were analyzed comprehensively. A regression model was established to analyze the relationship between each test factor and quality index. The results show that, with increases in the moisture content, both the hardness and chewiness of mulberry present a decreasing trend; when elasticity increases gradually, adhesivity is presented in an inverted V-shaped variation trend, and the cohesiveness remains basically constant. Moreover, the moisture content of mulberry had significant correlations with elasticity, glueyness, chewiness, and hardness (R2 > 0.9). When the moisture content of the samples reached ≤44.07%, the total plate count reached a minimum and changed gradually; thus, the moisture content (44.07%) of mulberry was determined for the technological optimization test. The combination of optimal technological parameters was as follows: material surface temperature = 51.0 °C, vacuum degree = 0.07 MPa, and microwave power = 370 W. Under these optimal technological parameters, the soluble solid content was 42.37%, chewiness was 9.08, and the Vc content was 0.725 mg·(100 g)−1. The average error between the test results and software optimization parameters was 5.88%. The optimized microwave vacuum drying technological parameters improved the drying quality of mulberry significantly. The results can provide theoretical support for the microwave vacuum drying of berries.

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Section: Statistical Analysis Of Datamentioning

confidence: 99%

Optimization and Testing of the Technological Parameters for the Microwave Vacuum Drying of Mulberry Harvests

Cong,

Liu,

Tang

et al. 2024

Applied Sciences

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“…The effects of different treatments on integrated fruit quality performance of cherry tomato were assessed by membership function method [33], and the related parameters were calculated as follows:…”

Section: Data Calculation and Statistical Analysismentioning

confidence: 99%

“…where, X and x are the membership function indicator and mean value calculated for each treatment, respectively; x min and x max denote the minimum and maximum values respectively. Equation ( 1) was applied if the individual quality parameter was positively correlated with the calculated membership function indicator, otherwise the Equation ( 2) was used, as recommended by previous studies [33]. The average membership function indicator was calculated based on all measured quality indicators, which was used as the comprehensive index for fruit quality of cherry tomato.…”

Section: Data Calculation and Statistical Analysismentioning

confidence: 99%

Effect of Combined Application of Chicken Manure and Inorganic Nitrogen Fertilizer on Yield and Quality of Cherry Tomato

Tao

Liu

et al. 2022

Agronomy

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Unreasonable application of inorganic nitrogen (N) fertilizer on cherry tomatoes (Solanum lycopersicum var. cerasiforme) has resulted in serious environmental threats. The advantages of application of organic manure combined with inorganic N fertilizer for vegetable production systems have been reported widely, but there are still few studies on cherry tomato production. Therefore, this study aims to determine the impact of a combined application of organic manure (in form of chicken manure at different application rate of 0 and 40 t ha−1) with inorganic N fertilizer (in form of urea at various N application rates of 0, 160 and 320 kg N ha−1) on the fruit yield and quality of cherry tomato across two seasons. Results showed that inorganic N application exhibited positive effects on fruit yield and its associated components of cherry tomato. However, there was no significant difference in terms of fruit yield and its associated components between the two N rates of inorganic N (160 and 320 kg N ha−1), indicating that fruit yield is not improved significantly when the N application rate exceeds some threshold. Under chicken manure application treatments, however, an increased N rate did not show a positive effect on fruit yield. Importantly, chicken manure application has greatly increased fruit yield and fruit quality (represented by membership function indicator) by 43% and 23%, respectively in comparison with zero manure application. In particular, the soluble protein and titratable acid were increased by 124% and 118%, respectively. Overall, these results suggested that chemical N fertilizers could be largely replaced with chicken manure. Furthermore, the combined application of organic with inorganic N fertilizers seems to be a promising management practice for reducing the reliance on use of inorganic N fertilizer, while mitigating the environmental burden for cherry tomato production.

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“…Xenia is also evident in kiwifruit, with the pollen donor affecting a series of important fruit traits including fruit weight, anthocyanin concentration, starch, fruit firmness, dry matter content, seed size and number, and titratable acid and ascorbic acid content. All these traits have been given attention in recent kiwifruit studies [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

The Pollen Donor Affects Seed Development, Taste, and Flavor Quality in ‘Hayward’ Kiwifruit

Chai

Hong

Liu

et al. 2023

IJMS

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To investigate how different species or ploidy level of pollen donors affects the fruit quality of kiwifruit, flowers of ‘Hayward’ kiwifruit (a hexaploid Actinidia deliciosa cultivar, 6x) were hand-pollinated with pollen from ten different male donors. Kiwifruit plants pollinated with four distant species—M7 (2x, A. kolomikta), M8 (4x, A. arguta), M9 (4x, A. melanandra), and M10 (2x, A. eriantha)—had a low fruit-setting rate and therefore were not investigated further. Of the other six treatments, kiwifruit plants pollinated with M4 (4x, A. chinensis), M5 (6x, A. deliciosa) M6 (6x, A. deliciosa) had a larger fruit size and weight than those pollinated with M1 (2x, A. chinensis) and M2 (2x, A. chinensis). However, pollination with M1 (2x) and M2 (2x) resulted in seedless fruits, having few small and aborted seeds. Notably, these seedless fruits had higher fructose, glucose, and total sugar and lower citric acid content. This resulted in a higher sugar to acid ratio compared to fruits from plants pollinated with M3 (4x, A. chinensis), M4 (4x), M5 (6x), and M6 (6x). Most volatile compounds increased in the M1 (2x)- and M2 (2x)-pollinated fruit. A combination of principal component analysis (PCA), electronic tongue, and electronic nose suggested that the different pollen donors significantly affected the kiwifruit’s overall taste and volatiles. Specifically, two diploid donors had the most positive contribution. This was in agreement with the findings from the sensory evaluation. In conclusion, the present study showed that the pollen donor affected the seed development, taste, and flavor quality of ‘Hayward’ kiwifruit. This provides useful information for improving the fruit quality and breeding of seedless kiwifruit.

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The Comprehensive Evaluation Analysis of the Fruit Quality in Actinidia eriantha Pollinated with Different Pollen Donors Based on the Membership Function Method

Cited by 7 publications

References 30 publications

Optimization and Testing of the Technological Parameters for the Microwave Vacuum Drying of Mulberry Harvests

Optimization and Testing of the Technological Parameters for the Microwave Vacuum Drying of Mulberry Harvests

Effect of Combined Application of Chicken Manure and Inorganic Nitrogen Fertilizer on Yield and Quality of Cherry Tomato

The Pollen Donor Affects Seed Development, Taste, and Flavor Quality in ‘Hayward’ Kiwifruit

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