Screening Quality Evaluation Factors of Freeze-Dried Peach (Prunus Persica L. Batsch) Powders from Different Ripening Time Cultivars

Table 7

The standardized data, scores, and grade of peach powders.

Cultivar	TTA	BI	HCEL	HY	Vc	Synthesis score	Ranking	Grade
Weight	0.1249	0.3007	0.0514	0.4916	0.0315
SS	1.2580	0.1468	0.9653	2.6653	−0.8642	1.5339	1	I
FHL	2.1862	2.0894	1.1891	0.1055	−0.5309	0.9975	2	I
YCB	−0.7965	0.2696	−0.8466	1.3470	0.0344	0.6014	3	II
YSP	1.3136	−0.1181	2.0742	0.1836	−0.8281	0.2993	4	II
GX1	−0.6617	−0.1411	−0.7834	0.6838	2.2075	0.2403	5	II
BJP	−0.7331	−0.1066	0.9235	0.5585	1.0288	0.2308	6	II
YHL	−0.7648	0.3923	−0.7961	0.2996	0.4506	0.1431	7	II
VP	0.7979	0.8148	−1.0742	−0.3393	−1.3443	0.0804	8	II
CYL	0.5124	2.1431	0.7971	−1.4634	−1.0911	−0.0045	9	III
BRF	0.4330	0.0739	−1.1627	−0.1775	−1.0957	−0.1052	10	III
KKP	1.0518	−0.1028	0.1775	−0.4849	−1.2916	−0.1694	11	III
XH2	−0.7331	−1.1355	−0.0880	0.4371	0.1182	−0.2188	12	III
CY	−0.7727	−0.0145	−0.6443	−0.7598	0.4297	−0.4940	13	III
CY1	−0.7727	−1.2430	−0.8466	−0.1816	0.9422	−0.5733	14	III
EH	−0.7727	−0.9589	0.1396	−0.7639	0.3964	−0.7407	15	IV
LF	−0.7410	−0.8437	1.0373	−1.1844	0.6668	−0.8542	16	IV
XH6	−0.8045	−1.2660	−1.0616	−0.9256	0.7714	−0.9664	17	IV