摘要
根据果实主要品质的差异,应用主成分分析法和聚类分析法对武隆猪腰枣的20个优良单株进行综合评价和分类。结果表明:武隆猪腰枣品质由酸脆口感、VC含量、果实大小形状及甜度4个主成分构成,其中酸脆口感的贡献率最大,占28.628%。20个优良单株中,综合营养价值高且口感偏酸脆的是4号、9号和10号,VC含量最高的是20号,核小、可食率高的是24号,个大偏圆的是1号,甜度最高的是15号。20个优良单株可划分为4个果实品质差别较大的类群。
Advanced selection and classification of 20 selected Wulongzhuyao jujube trees were carried out by principal component analysis and cluster analysis according to the differences in main quality characteristics.Our results showed that the nutritional quality of Wulongzhuyao jujube resulted from 4 principal components including acid-crisp taste,vitamin C content,fruit size and shape,and fruit sweetness.The acid-crisp taste revealed the highest cumulative variance contribution rate,reaching 28.628%.Among the 20 Wulongzhuyao jujube trees,Nos.4,9 and 10 had the highest nutritional value and more acid-crisp taste.The highest VC content was found in No.20.Moreover,some dominant nutritional characteristics in these trees were observed.For example,the highest vitamin C content was determined in No.20,No.24 showed the highest edible rate,the largest fruit size was No.1 and the highest sweetness was observed in No.15.Therefore,the Wulongzhuyao jujube trees investigated in this study could be divided into 4 groups based on their characteristics.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第15期79-82,共4页
Food Science
基金
重庆市林业科技攻关项目(CQLY200706)
重庆市林业科学研究院基本科研业务费专项(BQ1102)
重庆市市级重点实验室建设项目(CSTC,2007CA1001)
关键词
武隆猪腰枣
优树选择
主成分分析
果实品质
Wulongzhuyao jujube
advanced selection of excellent trees
principal component analysis
fruit characteristics
