Quality Evaluation of Xinjiang Apricot Based on Membership Function Model
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Abstract:
In order to provide theoretical basis and guidance for the development of Xinjiang apricot resources, 30 varieties of apricots in 5 series of Xinjiang were studied. Their physical indices and contents of moisture, ash, protein and fat were determined, with fatty acid composition and total content of apricot oil being analyzed in detail. On the basis of these results, the membership function model of apricot nutrient structure was established using the fuzzy comprehensive evaluation method, and the nutrient composition and quality of 30 different apricots were comprehensively evaluated. The results showed that Xinjiang apricots had a protein content of 17.78%~30.52% and fat content of 28.04%~53.87%. The apricot oil had an average content of saturated fatty acids of 8.39% and unsaturated fatty acids of 91.61%. A large difference was found in the component contents between different varieties. Through cluster analysis and the comprehensive analysis of membership function models, it was found that Juana, Akchoapan Pan, Sematy King, Akyayi and Kuchke Juana varieties had relatively high apricot quality and potential for promotion. It is recommended to increase the planting and comprehensive development and utilization of such characteristic apricot varieties of Xinjiang.
