摘要
本研究利用初步筛选的50份酸枣资源,采用SPSS分析软件进行因子分析和聚类分析,完成对单果质量、果皮色泽、可溶性糖、可滴定酸、VC含量、果形指数、单核质量等16个果实品质性状的评价和分类。结果表明:因子分析提取了果实质量、果核质量、外观、营养成分等6项主因子,累计方差贡献率达83.173%。将前6个主因子载荷值进行主成分聚类分析,简化后的果实品质评价指标为:果皮色泽、单果质量、可滴定酸(或者VC)含量、单核质量、果核指数、果形指数(或者淀粉含量)、可溶性糖含量。选取简化后果实品质评价指标对酸枣资源进行聚类分析,在平方Euclidean距离为14.0时,可将供试50份资源分为4类,其中第一类可以作为酸度较大,果实色泽较好资源,第二类可作为果实大,可食率较大资源,第三类可作为选育糖度高的资源。
In order to establish suitable methods to evaluate jujube quality and consequently guide the development and utilization of wild jujube germplasms and the selection of excellent germplasms, evaluation and classification of 16 fruit quality attributes such as single fruit weight, pericarp color, soluble sugar, titratable acid, vitamin C, fruit shape index, and single stone weight were carried out on 50 germplasms of Ziziphus jujuba var. spinosa by factor analysis and cluster analysis using SPSS software. The results showed that factor analysis extracted 6 main factors including single fruit weight, single stone weight, appearance and nutrients, with a cumulative variance contribution rate of 83.173%. Principal component analysis and cluster analysis were carried out using the loadings of the first 6 principal components. Pericarp color, single fruit weight, titratable acid（or vitamin C）, single stone weight, fruit shape index（or starch content）, and soluble sugar content were selected for cluster analysis of Ziziphus jujuba var. spinosa germplasms. When the squared Euclidean distance was 14.0, the 50 germplasms could be classified into 4 categories. The first category had better fruit color with higher acidity, the second one had larger fruits with higher proportion of edible part, and the third one contained higher sugar contents.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第9期29-34,共6页
Food Science
基金
国家自然科学基金地区科学基金项目(31360465)
新疆生产建设兵团科技创新团队建设项目(2014CC006)
关键词
野生酸枣
果实品质
因子分析
聚类分析
Ziziphus jujuba var.spinosa
fruit quality
factor analysis
cluster analysis
