关键词: 枇杷, 种质资源, 品质, 风味, 评价指标

Abstract: The objective of this study is to establish the scientific quality evaluation indices of loquat
fruit. The relationship of 6 quality indices，including total soluble solid（TSS），soluble sugar（SS），titrable
acidity（TA），vitamin C（Vc），total soluble solid/titrable acidity（TSS/TA）and soluble sugar/titrable acidity
（SS/TA）was analyzed by statistical techniques based on 140 loquat accessions from National Fruit
Gene-pool of Loquat in Fuzhou City. The results showed that the coefficient variations of 6 indices from
the loquat germplasm were ranged from 14.5% to 60.5%，all of which did not meet the normal distribution.
The grade scale of each index could be divided into 5 levels by group distance method，then the reference
varieties were selected.

Key words: Eriobotrya japonica, germplasm resource, quality, flavor, evaluation indice