Quality Evaluation of Different Varieties of Fresh-edible Waxy Corns Based on Entropy Weight Method and Grey Interconnect Degree Analysis

Abstract

The quality characteristics of 17 fresh eating waxy corn varieties were studied based on their quality and structure characteristics. The former included the content of moisture, starch, amylose and amylopectin, total sugar, dietary fiber, crude protein and crude fat, while the latter included the value of hardness, elasticity, cohesion, adhesiveness and chewiness. In order to screen out the core evaluation index, correlation analysis and principal component analysis were applied in this process. The entropy weight method was to assign weight to each index. And the grey correlation degree method was to comprehensively evaluate the quality. The results showed that there were differences in quality of different fresh-edible waxy corns. The texture properties had a good correlation with amylose and amylopectin. Four core evaluation indicators of fresh waxy corn were determined by principal component analysis; amylopectin, total sugar, moisture and crude fat. The weight value of amylopectin was the highest by the entropy method. The varieties with better comprehensive quality were ‘Wannuo2000’, ‘Sukenuo1702’ and ‘Sukenuo1505’ with the grey correlation analysis. The results would provide theoretical support for the evaluation of comprehensive quality and screening of fresh waxy corn variety.