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首页> 外文会议>International Conference on Intelligent Systems Design and Engineering Applications >An Experimental Study on the Variation of Physical-Chemical Indicators for Korla Fragrant Pear in the Maturation Stage
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An Experimental Study on the Variation of Physical-Chemical Indicators for Korla Fragrant Pear in the Maturation Stage

机译：库尔勒香梨成熟期理化指标变化的实验研究

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In order to study the variation rule of the physical-chemical indicators of Korla fragrant pear in the maturation process, and explore the correlation among these indicators, the fruit firmness, chlorophyll content, soluble solids content(SSC) and Vitamin C content were studied. Adopting to the methods of correlational analysis and regression analysis, the indicators mean and the correlation among them were analyzed, the test results were verified by experiments with SPSS and Excel software. To draw the range of physical-chemical parameters of Korla fragrant pear in the mature period are 4.23-7.99 kg/cm2 firmness, 3.17-6.54 mg/100g chlorophyll, 11.54-11.41% SSC, 0.36-0.6 mg/100g Vitamin C, respectively. The fruit hardness and the content of chlorophyll decrease gradually, while SSC and vitamin C content increase with the deepening of the pear mature. The indices means are significant correlation at the level of 0.01. In the process of regression analysis, the optimal fitting was selected and the corresponding mathematical model was established. The determination coefficients were greater than 0.95 of the four indicators. The error of the predicted value and the measured data was less than 3.21% through verification. Therefore, the content of chlorophyll and Vitamin C can be predicted from the fruit firmness and SSC during the maturity of fragrant pear. The research results can provide reference for maturity evaluation and classification of Korla fragrant pear.
机译：为了研究库尔勒香梨的物理化学指标在成熟过程中的变化规律，并探讨这些指标之间的相关性，研究了果实的硬度，叶绿素含量，可溶性固形物含量和维生素C含量。采用相关分析和回归分析的方法，对指标的均值和相关性进行分析，通过SPSS和Excel软件对测试结果进行验证。得出成熟期库尔勒香梨的物理化学参数范围分别为4.23-7.99 kg / cm2硬度，3.17-6.54 mg / 100g叶绿素，11.54-11.41％SSC，0.36-0.6 mg / 100g维生素C 。随着梨成熟的加深，果实硬度和叶绿素含量逐渐降低，而SSC和维生素C含量增加。指标均值在0.01的水平上具有显着的相关性。在回归分析过程中，选择了最佳拟合，并建立了相应的数学模型。测定系数大于四个指标的0.95。经验证，预测值与实测数据的误差小于3.21％。因此，可以通过香梨成熟期的果实硬度和SSC来预测叶绿素和维生素C的含量。研究结果可为库尔勒香梨的成熟度评估和分类提供参考。

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