Evaluation of the Quality of Xinjiang Dry Red Date with Membership Functional Model
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Abstract:
Thirty-two kinds of different dry or fresh red dates were used to detect the physical indices and nutritional composition, then the key indices were selected to establish Xinjiang dry red dates membership functional model, in order to evaluate and analyze the quality comprehensively. The results showed as follows: the protein content of Xinjiang dry red dates were similar with dates from other areas such as Shandong，Shanxi，Henan and Hebei while Xinjiang，especially Hami red dates had obvious advantages in sugar-acid ratio. The Xinjiang dry red dates membership functional model was established by using fruit weight, protein, fiber and sugar-acid ratio and so on as evaluation factors. Common red dates could also be evaluated by this model. Calculation of the evaluation factors for all kinds of the dry dates showed that Hami dry red dates had better quality than the other samples. The membership functional model is not suitable for fresh dates.
