Effect Of Different Varieties Research Articles

Effects of Red, Green and Black Pepper on Intestinal Motility and Post-Prandial Bicarbonate Concentration in Guinea Pigs

Pepper is one of the most commonly used spices in most food cultures because of its many dietary and medicinal uses. The aim of the present study was to investigate and compare the effects of different varieties of pepper on intestinal motility and post-prandial serum bicarbonate concentration in guinea pigs. The study was carried out using 50 adult guinea pigs weighing 800-1000g, separated into groups of 5 each including group 1 which served as control. The experimental groups received respectively black, green and red pepper extracts in concentrations of 25mg/kg, 50mg/kg and 75mg/kg. For each experimental group, pepper was administered together with a mixture of Evans blue dye and Arabic gum and allowed for one hour. Each animal was thereafter, anesthetized and the intestines dissected out. For each animal, the total length of the intestine as well as the distance travelled by the test meal from the pyloric sphincter were measured and recorded. Intestinal transit was expressed as the percentage of the distance travelled by the test meal to the total length of the intestine. Concomitantly, blood samples were collected to determine the post-prandial bicarbonate concentration. The result showed that all three varieties of pepper caused significant rise in percentage intestinal transit (in 1hr) and by implication reduction in the intestinal transit time. However, a significant dose-dependent effect was observed in the groups receiving black and green pepper respectively but not in the red category. This suggests an inverse relationship between the concentrations of black and green pepper with the intestinal transit time. Pepper did not cause any significant change in the plasma post-prandial bicarbonate concentrations. Conclusively, the results suggest that black, green and red pepper respectively increased intestinal motility without possibly causing any significant effect on gastric acid secretion.

Effect of transplanting dates on growth, yield and quality of broad leaf mustard (Brassica juncea L. var. rugosa) varieties at Rampur, Chitwan, Nepal

Broad Leaf Mustard, one of the most popular, highly commercialized, and widely grown green vegetables due to its richness in vitamin and minerals with peculiar taste. The precise knowledge of ideal planting time with right selection of variety provides suitable environmental conditions at all growth stages that increase the yield. The field experiment was carried at Horticulture Farm, Faculty of Agriculture, Agriculture and Forestry University, Rampur, Chitwan to evaluate the effect of transplanting dates on growth, yield and quality of Broad Leaf Mustard (Brassica juncea L. var. rugosa) varieties in Terai condition of Nepal during October 2021 to March 2022. The experiment was laid out in two factorial randomized complete block design (RCBD) with three replications. There were sixteen treatment combination comprising four varieties (Khumal Broad Leaf, Marpha Broad Leaf, Manakamana and Mike Giant) with four transplanting dates (October 25, November 9, November 24 and December 9). The results revealed that transplanting dates and varieties along with interaction significantly influenced the growth, yield and quality of Broad Leaf Mustard. Among the varieties, Khumal Broad Leaf was significantly superior on growth parameters like plant height, leaf length and breadth, plant canopy but on yield attributes the superior variety was Mike Giant based on number of leaves harvested per plot (226.08) and leaf yield (26.43 mt ha-1). However, the organoleptic test result revealed that the Mike Giant had excellent taste (74%) along with highest recovery percentage of Gundruk (27.62 %). Among the date of transplanting, mid transplanting on November 9 was better in terms of growth and leaf yield of 28.92 mt ha-1. While poorest performance was recorded on last transplanting on December 9 in all growth, yield and quality parameters with leaf yield of 17.36 mt ha-1. The interaction effect of different varieties and transplanting dates resulted better growth and quality in Khumal Broad Leaf and Manakamana varieties when transplanted on November 9. So based on the results of the experiment, Mike Giant transplanted on November 9 produced better growth and yield than others for the optimum yield production in Chitwan, Nepal.

Effects of Different Varieties on Physicochemical Properties, Browning Characteristics, and Quality Attributes of Mume fructus (Wumei).

The dried Mume fructus (MF) is a special food and herbal medicine with a long history of processing and application. The browning index (BI) of Prunus mume (PM) is pivotal in determining the medicinal value and edible quality of MF. Exploring the BI of PM holds significant importance for both the selection of PM varieties and understanding the formation mechanism of high-quality MF. This study systematically analyzed the physicochemical properties, BI, and quality indicators of four PM varieties (Qingzhu Mei, Yesheng Mei, Nangao Mei, and Zhaoshui Mei) after processing into MF. The results showed significant differences in eight physicochemical indicators among the four PM varieties (p < 0.05). Notably, Qingzhu Mei exhibited the highest titratable acid content, Nangao Mei had the most prominent soluble solid and soluble sugar content, and Zhaoshui Mei showed outstanding performance in reducing sugar, soluble protein, and free amino acids. Regarding drying characteristics, Yesheng Mei and Nangao Mei required a shorter drying time. In terms of BI, Nangao Mei exhibited the greatest degree of browning and its color appearance was darker. When considering quality evaluation, Nangao Mei excelled in rehydration ability and extract content, while Zhaoshui Mei demonstrated outstanding levels of total phenols, total flavonoids, and total antioxidant capacity. Overall, the evaluation suggested that the Nangao Mei variety was more suitable for MF processing. These research results provide a valuable theoretical foundation for understanding the BI of PM varieties and serve as a reference for the selection of PM varieties as raw materials for processing MF.

Effect of different varieties of potato on irrigation scheduling in terms of growth and yields

Effect of different varieties of potato on irrigation scheduling in terms of growth and yields

Analysis and prediction of compressive and split-tensile strength of secondary steel fiber reinforced concrete based on RBF fuzzy neural network model.

Accurate analysis of the strength of steel-fiber-reinforced concrete (SFRC) is important for ensuring construction quality and safety. Cube compression and splitting tensile tests of steel fiber with different varieties, lengths, and dosages were performed, and the effects of different varieties, lengths, and dosages on the compressive and splitting properties of secondary concrete were obtained. It was determined that the compression and splitting strengths of concrete could be effectively improved by the addition of end-hooked and milled steel fibers. The compressive and splitting strengths of concrete can be enhanced by increasing the fiber length and content. However, concrete also exhibits obvious uncertainty owing to the comprehensive influence of steel fiber variety, fiber length, and fiber content. In order to solve this engineering uncertainty, the traditional RBF neural network is improved by using central value and weight learning strategy especially. On this basis, the RBF fuzzy neural network prediction model of the strength of secondary steel fiber-reinforced concrete was innovatively established with the type, length and content of steel fiber as input information and the compressive strength and splitting tensile strength as output information. In order to further verify the engineering reliability of the prediction model, the compressive strength and splitting tensile strength of steel fiber reinforced concrete with rock anchor beams are predicted by the prediction model. The results show that the convergence rate of the prediction model is increased by 15%, and the error between the predicted value and the measured value is less than 10%, which is more efficient and accurate than the traditional one. Additionally, the improved model algorithm is efficient and reasonable, providing technical support for the safe construction of large-volume steel fiber concrete projects, such as rock anchor beams. The fuzzy random method can also be applied to similar engineering fields.

Growth, Yield Attributes, Yield and Economics of Mustard (Brassica Juncea L.) as Affected by Different Varieties and Spacing

A field experiment was conducted at Agricultural Research Farm, Narayan Institute of Agricultural Sciences, Gopal Narayan Singh University, Jamuhar, Sasaram, Rohtas, (Bihar) during the Rabi season of 2022-2023 to access the effect of different varieties and spacing on growth and yield of mustard. Treatment consisted of three varieties RH- 404, DRMR-1165-40 and NRCM-101 and three spacing viz. 30×10 cm, 40×10 cm and 50×10 cm. Present Experiment was conducted under randomized block design with three replications. The result of experiment showed that growth viz, plant height and dry weight and yield attributes viz., number of seeds/siliqua, biological yield (Kg/ha) and economics viz., cost of cultivation (Rs/ha), gross return (Rs/ha), net return (Rs/ha) and B:C ratio and yield were significantly affected due to different varieties and spacing. The maximum plant height (165.72 cm), dry weight (35.32 g/plant), number of seeds/siliqua (15.97), gross return (124623.3 Rs/ha), net return (74004.5 Rs/ha) and B:C ratio of (1.48) was found in treatment combination of NRCM-101 + 40 cm × 10 cm. However treatment combination of DRMR-1165-40 + 30 cm × 10 cm recorded maximum biological yield (6665.37 kg/ha).

Growth and Yield of Mustard (Brassica juncea L.) Influenced by Different Varieties and Spacing

A field experiment was conducted at Agricultural Research Farm, Narayan Institute of Agricultural Sciences, Gopal Narayan Singh University, Jamuhar, Sasaram, Rohtas, (Bihar) during the rabi (winter) season of 2022-2023 to access the effect of different varieties and spacing on growth and yield of mustard. Treatment consisted of three varieties RH- 404, DRMR-1165-40 and NRCM-101 and three spacing viz. 30×10 cm, 40×10 cm and 50×10 cm. Experiment was conducted under randomized block design with three replications. The result showed that growth viz. plant height, dry weight and yield attributes viz, number of siliqua/plant, length of siliqua (cm), test weight, grain yield (kg/ha) and harvest index (%) and yield were significantly affected due to different treatment combination. The maximum plant height (179.60 cm), dry weight (38.49 g/plant) at harvest, number of siliqua (395.33/plant), length of siliqua (6.54 cm), test weight (6.50 g), grain yield (2286.67 Kg/ha) and harvest index (34.80 %) was recorded in treatment combination of NRCM-101 + 40 cm × 10 cm.

Effect of different varieties and spacings on growth and yield of cowpea (Vigna unguiculata L. Walp)

Effect of different varieties and spacings on growth and yield of cowpea (Vigna unguiculata L. Walp)

Effect of Different Varieties, Processing Methods, Harvesting Times, and Storage Periods on the Quality of Maca

Effect of Different Varieties, Processing Methods, Harvesting Times, and Storage Periods on the Quality of Maca

Effect of Sesbania and Triticale rotation on plant characteristics and soil quality in coastal saline-alkaline land: A two-year field experiment

Soil salinization and nutrient deficiency limit agricultural production in the Yellow River Delta region. This study investigates the green manure-forage grass rotation on soil quality and productivity. A two-year field experiment was conducted to investigate the effects of different varieties of Sesbania cannabina and ᵡTriticosecale Wittm rotations on soil properties, biological characteristics, and adaptability in coastal saline-alkali land. Four cropping rotation systems were set: Gaoyuan 2 – Lujing 2 (G2L2), Gaoyuan 2 – Lujing 5 (G2L5), Gaoyuan 1640 – Lujing 2 (G1640L2), and Gaoyuan 1640 – Lujing 5 (G1640L5). The G2L5 rotation demonstrated superior enhancement of soil quality. The soil organic matter increased by 35.8%, and the soil electric conductivity (CEC) increased by 20.2%. Compared with T. Wittm, S. cannabina had a significant positive effect on soil physical and chemical properties. S. cannabina L5 showed improved performance in mass density, fresh weight of stem, leaf and aboveground part, etc. After S. cannabina returned to the field, T. Wittm G2 had greater plant height, thousand-grain weight, and stem weight, and the yield reached 322 kg per 667 m2. In conclusion, G2L5 is the recommended planting model in saline-alkali soil. This research offers valuable insight for the efficient planting and sustainable development of coastal saline-alkali land.

Aroma characteristics of flaxseed milk via GC–MS-O and odor activity value calculation: Imparts and selection of different flaxseed varieties

Currently, the effect of varieties on the flavor and stability of flaxseed milk remains unknown. Therefore, this study was conducted to investigate the effects of different varieties on the stability, sensory, and aromas of flaxseed milk. 51 volatile compounds were identified in flaxseed milk using Stir Bar Sorptive Extraction-Gas Chromatography-Olfactometry-Mass Spectrometry (SBSE-GC-O-MS). Among them, 1-octen-3-ol, 2-methoxy-4-vinylphenol, and 2,3,5-trimethylpyrazine contributed higher relative odor active values (ROAV), resulted in the fruity, roasted, sweet, and cucumber in flaxseed milk. Isovaleraldehyde (green notes) was not detected in XHZM. However, other compounds such as 1-nonanol (floral), γ-nonanolactone and γ-octanoic lactone (coconut milk) had higher concentrations, causing a better sensory evaluation. Additionally, its stability was relatively good. The orthogonal partial least-squares regression (OPLS) model and VIP values showed that eight compounds were responsible for the sensory differences from different varietals. The study provided references to selection and understanding flavor composition basis of flaxseed milk.

Effect of Different Varieties and Types of Organic Fertilizers on The Growth and production of Shallots (Allium ascalonicum L.)

Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan varietas dan jenis pupuk organik terhadap pertumbuhan dan produksi tanaman bawang merah serta untuk mengetahui interaksi antara keduanya. Penelitian ini menggunakan Rancangan Acak Kelompok pola faktorial, yang terdiri dari 2 faktor, yaitu: faktor perbedaan varietas (V) yang terdiri dari 3 taraf (V1 : Varietas Sanren, V2 : Varietas Lokananta, V3 : Varietas Bima Brebes). Adapun faktor ke 2 yaitu jenis pupuk organik (P) yang terdiri dari 3 taraf (P1: Pupuk Bioneensis, P2 : Pupuk Atlantik, P3, Pupuk Kandang Ayam). Peubah yang diamati dalam penelitian ini adalah tinggi tanaman, jumlah daun umur 15, 30, 45 dan 60 HST, jumlah umbi per tanaman, berat segar umbi per tanaman dan per plot, berat umbi kering per tanaman dan per plot. Hasil penelitian menunjukkan bahwa perlakuan perbedaan varietas hasil terbaik di peroleh pada perlakuan V? ( Varietas Bima Brebes). Hasil penelitian menunjukkan bahwa perlakuan jenis pupuk organik hasil terbaik diperoleh pada perlakuan P3 (Pupuk Kandang Ayam). Tidak terdapat interaksi antara perbedaan varietas bawang merah dan jenis pupuk organik yang digunakan terhadap seluruh parameter penelitian yang diamati.

Unraveling the core bacterial community responsible for quality and flavor improvement of the radish paocai during spontaneous fermentation

The effects of different varieties of radish on the quality and flavor of radish paocai are still elusive. Herein, this study aimed to compare the quality and flavor of radish paocai fermented by three kinds of radish, and further investigate the core bacterial community that mainly positively correlated with the quality and flavor improvement of paocai. As fermentation proceeded, pH and nitrite decreased, total acid and reducing sugar increased, and salinity showed a fluctuating decrease. Besides, LL had the highest content of reducing sugar and free amino acids, and CB had more organic acids and umami amino acids than other kinds of paocai. The bacterial community analysis confirmed that the variety of radish had little impact on bacterial succession, and Weissella, Lactobacillus, and Leuconostoc were found to be the core bacterial community that could promote the increase of organic acids, free amino acids, and volatile flavor compounds. In particular, Weissella was the biomarker on day 4 of fermentation, and Lactobacillus was the biomarker on day 7 in three kinds of radish paocai. Collectively, using different varieties of radish did not significantly induce change in the bacterial community of the radish paocai, although these radish paocai products presented different qualities and flavors.

Effect of Climatic Conditions on Wheat Starch Granule Size Distribution, Gelatinization and Flour Pasting Properties

The aim of this study was to determine the effects of different varieties, year and location of growing, and their interactions, on wheat starch and flour properties, and to analyze the relationship between these attributes. The set of 92 wheat samples chosen to cover wide ranges in the parameters commonly used for the assessment of wheat flour and starch properties was reduced to a representative set of 27 samples. The obtained results showed that wheat variety and year significantly affected maximum viscosity (MV), alpha–amylase activity (AA), amylose content (AM), volume proportion of A-, B- and C-starch granules, as well as gelatinization temperatures, while the year and location by year interaction had a significant effect on the falling number (FN). In this work, a number of significant correlations were observed among analyzed starch and flour properties. AA was mostly influenced by the changes in packing of starch granules and granule size distribution, while gelatinization temperatures were affected by particle size distribution. Additionally, when testing the suitability of the parameters for the estimation of alpha–amylase activity, it was determined that Amylograph was more reliable in predicting alpha–amylase than FN because it provided a better description of the state of flour starch complex.

Effects of Processing Methods on the Yield, Functional and Pasting Properties of “Garri Analogue” Produced from Different Varieties of Orange Flesh Sweet Potato

Garri is a fermented, dry granular meal produced from cassava roots which is of high carbohydrate content with little of other nutrients. Orange Fleshed Sweet Potato (OFSP) is a root crop with high nutritional properties and so its use for “garri analogue” has been found to be of better nutritional qualities than cassava. However, considerations are yet to be given to the effect of varieties and processing variables of OFSP on the qualities of “garri analogue”. Therefore, this study evaluated the effect of different varieties and processing variables of OFSP on the qualities of “garri analogue”. Three varieties of OFSP (Mother’s Delight, King J and Solo Gold) were procured from local farmers in Osun State. Two different processing parameters: fermentation time (24, 48 and 72h) and particle size (1.4, 1.8 and 2.36mm) were considered. The yield, functional properties (bulk density, water absorption capacity, oil absorption capacity, gelatinization temperature, least gelation concentration and swelling capacity) and pasting properties of the “garri analogue” were evaluated. Data obtained were subjected to Analysis of Variance and means were separated using Duncan Multiple Range Test at 5% level of significance. The yields for the three varieties of OFSP are 0.50, 0.60 and 0.80kg for Mother’s Delight, King J and Solo Gold respectively. Oil absorption capacity (1.40 -3.27 , 1.77 - 2.67 and 1.50 -2.77 g/100g), water absorption capacity (1.70 -4.57 , 2.17 -3.87 and 2.17 -3.87 g/100g), gelling (20.00 – 50.00 , 20.00 – 50.00 and 20.00– 50.00 g/dm3), gelatinization temperature (95.00-100.00, 94.00-100.00 and 94.00-100.00oC), swelling capacity (20.00– 50.00, 20.00– 50.00 and 20.00– 50.00 g/dm3) and bulk density (0.42 -0.53, 0.42 -0.53 and 0.42 -0.53g/ml). Peak viscosity (1.52 x102-4.59 x 102, 3.70 x102 -5.58 x 102 and 2.68 x 102-5.83 x 102 RVU), trough viscosity (1.32-3.22 x 102, 2.65x102 -3.73 x 102 and 1.82. x 102-5.62 x 102 RVU), breakdown viscosity (13.6-1.37 x 102, 1.03 x 102 -93.14 x 102 and 21.64 x 102 -1.14 x 102 RVU), final viscosity (2.09-5.16 x 102, 4.30 x 102 -5.28 x 102 and 2.82 x 102 -6.00 x 102 RVU), setback viscosity (76.72-2.07 x 102, 1.27 x 102 -1.89 x 102 and 1.10 x 102 – 2.36 x 102 RVU), peak time (5.01-6.11, 5.05-5.49 and 5.00-7.00 mins) and pasting temperature (85.13-89.90, 87.58-91.50 and 87.47-92.57oC). The variety that had an effect on the functional and pasting properties of the “garri analogue” was Mother’s Delight, while in term of processing variables on the functional and pasting properties of “garri analogue: from the different varieties are Mother’s Delight and King J. The optimum results in term of the processing variables on the yield, functional and pasting properties from the different varieties are Mother’s Delight and Solo Gold. The optimum results were obtained at 48.00 and 72.00hrs with particle sizes of 1.88 and 2.36mm respectively.

Effect of Different Vegetable Oils on the Flavor of Fried Green Onion (Allium fistulosum L.) Oil

The flavor of fried green onion oil (Allium fistulosum L.) is widely applied and popular in Chinese cuisine. This work aimed to explore the effects of different varieties of vegetable oils on the flavor profile generation of fried green onion oil. The volatile flavor components of seven different kinds of fried green onion oils, i.e., soybean oil, palm oil, olive oil, corn oil, sunflower oil, camellia oil, and colza oil, were identified and analyzed by sensory analysis, gas chromatography-mass spectrometry (GC-MS) and electronic nose. The results showed that sensory analysis and electronic nose were accepted to detect the odor diversities of different kinds of fried green onion oil sensitively. A total of 103 volatile flavor components were identified positively, and the key aromas included aldehydes and sulfur-containing compounds that correlated highly with green grass, oily, pungent and shallot scent attributes. Meanwhile, fatty acid compositions showed that there were no significant changes in the types of fatty acids before and after frying, but the relative content was not different. Accordingly, the unsaturated fatty acids (UFA, C18:1, C18:2, C18:3, and C20:1) had a significant influence on the flavor of frying oil, which was peculiarly prone to oxidation and heat degradation reactions. These results provided a theoretical basis for further application of fried onion flavor in the food industry.

Effect of different varieties and spacing on growth and yield of cabbage (Brassica olereacea L. var. capitata)

The field experiment was conducted at Horticulture Research Farm-I, Babasaheb Bhimrao Ambedkar University, Lucknow (U.P.) during rabi season of 2020-21 and 2021-22 to study the effect of varieties and spacing on growth and yield of cabbage (Brassica oleracea var. Capitata L.). Four varieties and four spacings with three replications were evaluated in Factorial Randomized Block Design. The results revealed that the maximum plant height (36.75 cm), number of leaves (19.91), leaf length (33.09 cm), leaf width (27.21 cm), plant spread N-S (49.42 cm), plant spread E-W (49.12 cm) and stem diameter (8.15 cm) were noted in variety Golden Acre. The minimum values (51.67) of head initiation, maximum weight of head (1.430 kg) and yield (595.67 q ha-1) is observed in Golden Acre. The maximum plant height (37.63 cm), number of leaves (20.26), leaf length (33.05cm), leaf width (26.93 cm), plant spread N-S (50.43 cm)plant spread E-W (50.12 cm) and stem diameter (8.33 cm) was observed in 60 cm x 60 cm. While the maximum weight of head (1.560 kg) and the maximum yield (695.53 q ha-1) were recorded in 45 cm x 45 cm spacing

Effect of different varieties and spacings on yield and quality of cabbage (Brassica oleracea L. var. capitata)

Effect of different varieties and spacings on yield and quality of cabbage (Brassica oleracea L. var. capitata)

Improving the quality of kombucha cascara with different varieties and fermentation time in diverse arabica coffee (Coffea arabica L) cultivars

One of the innovations of cascara is the kombucha cascara which is made from the fermented coffee fruit skin, which is fermented with a kombucha starter or Symbiotic Culture of Bacteria and Yeast (SCOBY). The cascara used in this study was cascara from the Timtim, Borbor, and Ateng super coffee varieties. This study aims to determine the effect of different varieties of arabica coffee and fermentation time on the quality of kombucha cascara. This study used a factorial randomized block design method consisting of two factors. The first factor is cascara from coffee varieties consisting of three levels (Timtim, Borbor, Ateng super). The second factor is the length of fermentation, consisting of three levels (4, 8, and 12 days). Parameters analyzed were antioxidant activity, total phenol, tannin content, pH, and total microbe. The results showed that cascara from coffee varieties significantly affected antioxidant activity,and pH. Fermentation time significantly affects antioxidant activity, total phenol, tannin content, pH, and total microbial. The best treatment was obtained in the cascara treatment of the Ateng super coffee variety and the fermentation time was 12 days with the following characteristics; antioxidant activity 45.74%, total phenol 132,59 mg/L, tannin content 0.46%, pH value 2.69, and total microbes 4.99x104 CFU/ml.Key words: Fermentation; cascara; coffee; kombucha.

Effects of green manure planting mode on the quality of Korla fragrant pears (Pyrus sinkiangensis Yu).

In this study, a three-year experiment on the fragrant pear orchard was conducted to investigate the effects of different varieties of green manure on the Korla fragrant pear fruit quality, with a view to finding a suitable green manure planting mode for Korla fragrant pear orchard. Green manures were planted in spaces among rows of pear trees, and then smashed and pressed into the soil as fertilisers by the agricultural machinery equipment in their full bloom period. In the experiment, four planting modes of green manure had been set for comparison: SA: Leguminosae green manures alfalfa (Medicago sativa L.), SP: Poaceae green manures oats (Avena sativa L.), ST: Cruciferae green manures oilseed rape (Brassica napus L.), and S: orchard authigenic green manures (Chenopodium album L., Mulgedium tataricum (L) DC., and Phragmites australis (Cav.) Trin. ex Steud.). Apart from that, eleven fruit quality indicators were analyzed to evaluating the effects of different green manure planting mode on the quality of fragrant pear. According to analysis of variance (ANOVA) results, there were significant differences among four planting modes in terms of nine fruit quality indicators (P<0.05). In addition, the correlation analysis (CA) results revealed that there were different degrees of correlations among quality indicators. On this basis, repeated information among indicators was eliminated by principal component analysis (PCA), thus simplifying and recombining the three principal components. All in all, these three principal components reflect appearance traits, internal nutritive value and taste of fruits, respectively. Specifically, SA significantly improved the internal quality and nutritive value of fruits, SP improved the physical traits of fruits, and ST significantly improved the taste of fruits. Based on the PCA results, a comprehensive evaluation model of fruit quality was constructed. The are comprehensive fruit quality scores:SA>SP>ST>S.