2017-2020年山东和辽宁不同品种和成熟度苹果的加工特性评价数据库

选取主要的苹果品种10种，对其对可溶性固形物、总酸、pH、多酚、Lab*值等指标进行检测，通过主成分分析筛选出适合NFC苹果汁加工的品种；通过对筛选出的苹果品种进行不同成熟度的可溶、总酸、淀粉与果胶含量、VC和多酚、香气物质、制汁稳定性等指标进行分析，确定了NFC苹果汁适宜的品种组合与成熟度。

Ten commercially dominant apple cultivars were selected, and quality indices including soluble solids content (SSC), total titratable acidity (TA), pH, polyphenols, and Lab* color values were measured for each cultivar. Principal Component Analysis (PCA) was applied to screen cultivars suitable for not-from-concentrate (NFC) apple juice production. Subsequently, the screened cultivars were evaluated at different maturity stages, with indicators including soluble solids content, total titratable acidity, starch and pectin contents, vitamin C (VC), polyphenols, aroma compounds, and juice processing stability analyzed. Ultimately, the optimal apple cultivar combinations and maturity stages for NFC apple juice production were identified.