基于营养和口感的猕猴桃果实综合评价：67份东北原产种质,Food Science and Human Wellness

猕猴桃是一种营养价值很高的浆果。为了评价综合品质，果实重量，可滴定酸（TAC），可溶性固形物（SSC），维生素C，矿质元素，和67份种质的爱好值A.梨根进行测定，和感官属性，包括嗅觉强度，多汁性，评估甜味、酸味和涩味。基于矿物元素进行聚类分析，采用主成分分析（PCA）进行综合评分排序。结果表明，单果重3.5  ~24.2  g，SSC 11.94%~20.56%，TAC 0.15%~1.20%，维生素C 3.51  ~230.76 测试样品中的 g/kg（鲜重）。基于电子舌分析的67份材料在酸味、甜味、苦味和鲜味方面存在显着差异，通过感官评价迅速客观地表征了这一结果。获得树状图并将种质聚类为两个主要簇，并通过 PCA 提取五个主成分。总体而言，本研究提供的信息确定了 10 种用于鲜食和加工水果的最佳种质资源。它可以提供营养疗效评价和食品发展提供理论参考A.软枣。

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Actinidia arguta is a berry fruit with high nutritional values. To evaluate the comprehensive quality, the fruit weight, titratable acid (TAC), soluble solids (SSC), vitamin C, mineral elements, and taste value of 67 accessions of A. arguta were measured, and sensory attributes including olfactive intensity, juiciness, sweetness, sourness, and astringency were assessed. Cluster analysis was carried out based on mineral elements, and principal component analysis (PCA) was used for comprehensive score ranking. The result demonstrated that fruit weight ranged from 3.5 g to 24.2 g, SSC ranged from 11.94% to 20.56%, TAC ranged from 0.15% to 1.20%, and vitamin C ranged from 3.51 g/kg to 230.76 g/kg (fresh weight) among the tested samples. There were significant differences in sourness, sweetness, bitterness, and umami among the 67 accessions based on electronic tongue analysis, and this result was rapidly and objectively characterized by the sensory assessment. The dendrogram was obtained and clustered the accessions into two major clusters, and five principal components were extracted by PCA. Overall, the information provided by this study identified the 10 best germplasm resources for fresh-eating and processing fruits. It can provide theoretical reference for nutritional efficacy evaluation and food development of A. arguta.