Full
Outline
To establish a consumer-centered technical system and grading specification for evaluating the freshness of medium- and small-sized Citrullus lanatus and Amygdalus persica ‘Honey Peach’.
Representative local medium- and small-sized Citrullus lanatus and Amygdalus persica ‘Honey Peach’, including “8424” and “Jinshan Xiaohuangguan” watermelons and “Nanhui honey peach” were selected as research subjects. A multi-dimensional evaluation approach combining sensory, physicochemical and non-destructive analyses was used to investigate changes in freshness.
Stem condition, aroma and flesh texture carried higher weights, stem score and weight loss rate showed strong correlations with time (r2>0.94) in Citrullus lanatus freshness evaluation. While significant differences were observed among groups for physicochemical indicators such as lycopene, no clear time-based grading pattern emerged. For Amygdalus persica ‘Honey Peach’ stored at 4 ℃ and 25 ℃, sensory indicators including surface defects and shrinkage degree were prominent. Physicochemical indicators such as sugar-acid ratio and hardness showed inter-group differences, but only vitamin C content decreased linearly over time. Image feature correlation analysis revealed that Citrullus lanatus stem red green blue (RGB) values, length and other image features were significantly correlated with time (|r2|>0.7). The 9 feature indicators, including the fluff ratio of Amygdalus persica ‘Honey Peach’, also exhibited strong correlations.
Based on correlation, weight prioritization, non-destructive feature analysis and practical applicability, 3 grading indicators each are proposed for whole Citrullus lanatus (stem condition, peel condition, weight loss rate) and cut Citrullus lanatus (flesh morphology, taste, juiciness). For Amygdalus persica ‘Honey Peach’, grading criteria under different storage temperatures are established, focusing on peel condition, fuzz condition, texture and vitamin C content. The evaluation system features clear indicators and simple operation, providing a reference for standardizing the production and sales of regional specialty agricultural products.
9
3
| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
关闭全屏
No. 86 Xueyuan South Road, Haidian District, Beijing
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn
Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House
