摘要
建立5个无花果品种的果实品质综合评价体系,为筛选优良品种提供依据。以山东引进的‘布兰瑞克’、‘丰产黄’、‘日本紫果’、‘美丽亚’和‘波姬红’5个无花果品种为试材,测定其4项外观指标和10项内在营养品质指标,对14项指标进行相关性分析和因子分析,建立基于因子分析的综合品质评价模型,并根据综合品质得分进行优良度排序。结果表明:5个无花果品种14项果实品质性状变异程度不同,其中VC含量间的差异最大,单果质量、可滴定酸含量、糖酸比、固酸比和镁含量间的差异均中等,其余指标间的差异均相对较小,且品质指标间均存在不同的相关性。经因子分析提取出3个特征根大于1的公因子,累计方差贡献率为93.486%,其中第1公因子的贡献率为47.242%,包含单果质量、果实纵径、可滴定酸含量、可溶性糖含量与可滴定酸含量比、可溶性固形物含量与可滴定酸含量比、铁、镁和钙含量8个指标;第2公因子的贡献率为27.150%,包含果实横径、果形指数和VC含量3个指标;第3公因子的贡献率为19.094%,包含可溶性糖含量、可溶性固形物含量和钾3个指标。经综合品质评价模型得出,5个无花果品种果实综合品质得分的优良度排序依次为‘布兰瑞克’、‘美丽亚’、‘日本紫果’、‘波姬红’和‘丰产黄’。
The study aimed to establish a comprehensive evaluation system for the fruit quality of 5 fig cultivars and to provide evidence for the selection of fine cultivars. Totally 5 fig cultivars introduced into and grown in Xinjiang from Shandong, ‘Blanrick’, ‘Fengchanhuang’, ‘Violette Solise’, ‘Meiliya’ and ‘Bojihong’ were collected to determine 4 appearance indexes and 10 nutritional quality indexes and these were subsequently evaluated by correlation analysis and factor analysis. Besides, these cultivars were sorted according to their comprehensive quality scores. The results showed that the intercultivar variations of 14 fruit quality traits were different; the highest difference was observed for vitamin C, fruit weight, titratable acid, sugar to acid ratio, solid to acid ratio and magnesium content were at a moderate level, and the rest varied relatively less. Moreover, different correlations among all quality indexes were found depending on cultivar. By factor analysis, 3 common factors with an eigenvalue greater than 1 were extracted, cumulatively contributing to 93.486% of the total variance. The contribution rate of the ？rst common factor including fruit weight, fruit longitudinal diameter, titratable acidity, sugar to acid ratio, solid to acid ratio, and iron, magnesium and calcium contents was 47.242%, the contribution rate of the second common factor including fruit transverse diameter, fruit shape index and vitamin C content was 27.150%, and the contribution of the third common factor including soluble sugar, soluble solids and potassium content was 19.094%.Using the comprehensive quality evaluation model, the fruit quality of 5 ？g cultivars was ranked in the decreasing order of ‘Blanrick’, ‘Meiliya’, ‘Violette Solise’, ‘Bojihong’ and ‘Fengchanhuang’.
作者
古丽尼沙.卡斯木
木合塔尔.扎热
张东亚
郭靖
艾吉尔.阿布拉
盛玮
阿布都热西提.热合曼
GULNISA Kasim;MUHTAR Zari;ZHANG Dongya;GUO Jing;AJAR Abla;SHENG Wei;ABUDUREXIT Rahman(Institute of Landscape Planning Project Design, Xinjiang Academy of Forestry Sciences, ürümqi 830063, China;Institute of Economic Forest, Xinjiang Academy of Forestry Sciences, ürümqi 830063, China;Institute of Desert Control and Prevention, Xinjiang Academy of Forestry Sciences, ürümqi 830063, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第1期99-104,共6页
Food Science
基金
新疆维吾尔自治区科技支撑计划项目(201531127)
关键词
无花果
因子分析
果实品质
综合评价
figs
factor analysis
fruit quality
comprehensive evaluation
