摘要
采用主成分分析法和逐步线性回归对9个优良梨品种果实的主要性状[单果质量、果肉硬度、果形指数、可溶性固形物(total soluble solids,TSS)含量、可滴定酸(titratable acid content,TA)含量、石细胞含量、维生素C(vitamin C,VC)含量、糖酸比等29个指标]进行分析评价。结果表明:9个梨品种进行主成分分析,提取出7个主成分,累计方差贡献率为97.86%,可以在一定程度上概括这些性状的总体信息量;通过因子分析与逐步回归建立梨综合品质预测模型;依据不同主成分得分,筛选出单果质量、香气、硬度、果心横径/果实横径、固酸比、好果率1、L值和b*值7个果实综合评价简化指标,可为科学地评价不同品种梨的综合品质、生产推广和果实远销贮运提供理论参考。
Principal component analysis(PCA)and stepped-linear regression(LR)were used to study the properties of the fruit,including fruit weight,pulp hardness,fruit shape index,total soluble solids(TSS)content,and titratable acid content(TA),stone cell content,vitamin C(VC)content,the ratio of sugar to acid 29 indexes were analyzed and evaluated.The results showed that 7 principal components were extracted from 9 pear cultivars by principal component analysis,and the cumulative variance contribution rate was 97.86%,which could summarize the total information of these traits to a certain extent.The comprehensive quality prediction model of pear was established by factor analysis and stepwise regression.According to the scores of different principal components,seven simplified indexes were selected for comprehensive evaluation of different pear varieties,included weight per fruit,aroma,hardness,diameter of core/diameter of fruit,ratio of solid to acid,good fruit percentage 1,L value and b*value,which could provide theoretical reference for scientific evaluation of comprehensive quality of different pear varieties,production and promotion,as well as fruit storage and transportation.
作者
牛佳佳
张四普
张柯
徐振玉
鲁云风
唐存多
苗建银
NIU Jia-jia;ZHANG Si-pu;ZHANG Ke;XU Zhen-yu;LU Yun-feng;TANG Cun-duo;MIAO Jian-yin(Horticulture Research Institute of Henan Agricultural Science Academy,Zhengzhou 450002,Henan,China;Agricultural Bureau of Ningling County,Shangqiu 476700,Henan,China;Nanyang Normal University,Nanyang 473061,Henan,China;College of Food Science,South China Agricultural University,Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,Guangzhou 510642,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第17期149-156,共8页
Food Research and Development
基金
河南省现代农业产业技术体系(S2014-11-G04)。
关键词
梨
品种
主成分
品质
评价
pear
varieties
principal component
quality
evaluation
